WILD MUSHROOM-YUKON GOLD HASH
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
- Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
SOUTHWESTERN HASH
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings (serving size: 1 1/4 cup of hash and 1 egg)
Number Of Ingredients 14
Steps:
- Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
- Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
- Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.
Nutrition Facts : Calories 340 calorie, Fat 10 grams, SaturatedFat 2.2 grams, Cholesterol 212 milligrams, Sodium 110 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 17 grams
WILDERNESS HASH
The source of this recipe is a cookbook compiled by the wives of Methodist ministers in the Texas Conference of the United Methodist Church. The submitter, Mary Lou Krause, described it as being a camp-out dish which came in-doors. Not being an "out-doorsey" type, my family enjoyed it for nearly forty years as a Saturday night (mostly), casual, kitchen-prepared family-meal dish. Finally I waked up to the fact that perhaps the smell and taste of the campfire had something to do with its popularity. About ten years ago I started adding Hickory Flavored Liquid Smoke and it made all the difference in the taste. A very satisfying one-dish meal, with a green salad, and a pone of cornbread it makes for some very good eating.
Provided by Big Bill in Big D
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon and saute onion in skillet.
- Crumble in the ground beef, brown while stirring to break up the chunks.
- Add the seasoning in the amount desired .
- Add the canned tomatoes and canned beans.
- Add the Liquid Smoke (optional).
- Simmer over medium heat for 30-40 minutes.
- Serve with green salad and cornbread.
Nutrition Facts : Calories 377.5, Fat 20.5, SaturatedFat 7.4, Cholesterol 64.2, Sodium 212.3, Carbohydrate 24.6, Fiber 7.9, Sugar 3, Protein 23.8
CORNBREAD WILDERNESS HASH
This is a recipe my parents made 50 years ago. I have tweaked it a little by adding the cheese and cornbread topping to please my family's tastebuds. It's so easy for a quick evening meal - add a salad and dinner's ready. If you don't have self-rising cornmeal, use 1 cup cornmeal, 1T baking powder and 1/2 tsp salt and mix well.
Provided by Southern Lady
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- In a large iron skillet, brown meat with chopped bacon, canola oil, onion and bell pepper.
- Then add pinto beans, stewed tomatoes, hot sauce, liquid smoke, and salt until well blended and heated through.
- If you aren't using an iron skillet, lightly grease a casserole dish and then evenly spread meat mixture in baking dish, otherwise leave meat mixture in iron skillet.
- Top meat mixture evenly with grated cheese.
- Whisk cornmeal and milk together and pour over cheese.
- Bake for 20-25 mins or until lightly browned on top.
Nutrition Facts : Calories 585.1, Fat 30.5, SaturatedFat 12.2, Cholesterol 83.2, Sodium 1221.2, Carbohydrate 46, Fiber 9.3, Sugar 4.8, Protein 32.8
WESTERN HASH
Believe it or not, I originally heard this recipe on a television commercial! That was many years ago, and I still make this hash often. Try it with some corn bread or corn chips on the side.-Karen Ann Bland, Gove, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, rice, green pepper, onion and seasonings. Bring to a boil. Cover and simmer about 30 minutes. Top with cheese slices or shredded cheddar; cook until cheese is melted.
Nutrition Facts : Calories 296 calories, Fat 12g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 852mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
HUNTER'S HASH
This is the recipe my husband and 'the guys' use when they go deer hunting, maybe because it's so easy!
Provided by B_ULMER
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Brown beef and onion in a large saucepan over medium high heat until meat is no longer pink. Drain fat, add potatoes and Worcestershire sauce. Season with salt and pepper to taste.
- Reduce heat to medium low, cover and simmer for 30 minutes, or until potatoes are tender.
Nutrition Facts : Calories 510.2 calories, Carbohydrate 49 g, Cholesterol 85.1 mg, Fat 23.7 g, Fiber 4.7 g, Protein 24.2 g, SaturatedFat 9.5 g, Sodium 776.5 mg, Sugar 10.8 g
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