Buddys Fish Hash Recipes

FISH HASH

Steps:

• Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown.
• Fold and serve like an omelet.

TEXAS CHICKEN HASH

Steps:

• For the Texas Chicken Hash: Preheat the oven to 350 degrees F.
• Season the chicken with garlic powder, chili powder, and black pepper. Put into a roasting pan and cover with foil. Roast the chicken until cooked through, about 45 minutes. Remove to a cutting board and chop.
• Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender. Remove from the pan and set aside. Add the green bell peppers and onions to the pan and saute until soft but not mushy!
• Heat a deep-fryer with oil and fry the tortillas until crispy. Transfer the tortillas to paper towels to drain.
• In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly. Slowly add the milk and cook until slightly thick. Add the chopped red bell peppers and the habenero. Stir in the grated cheese and cook until melted.
• Coat a large fry pan with oil and add the eggs. Cook the eggs sunny side up.
• In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken. Season with Tony Chachere's seasoning, to taste. Stir the potato mixture until heated through.
• Put 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture on top of both stacks. Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste. Repeat the process with the remaining tortillas, eggs and cheese. Garnish each plate with avocado and tomato slices.
• Serve immediately.

TIM'S ROADKILL HASH

Steps:

• Turn on and preheat a deep fryer to 350 degrees F. Turn on a griddle to 350 degrees F.
• In a saucepot on low heat bring Green Chili to a simmer and hold. Add tots to fryer and fry until golden brown, about 2 minutes. Remove tots and put into a bowl with Feisty Seasoning; toss. Let cool 1 minute, then mash lightly to break apart the tots (don't overmash).
• Meanwhile, add olive oil to griddle and add jalapenos and onions. Cook for 1 minute, then add bacon. Remove all ingredients from griddle to bowl with the tots. Mix together and place on a plate. Cook eggs to order. Ladle Green Chili over tater tot hash mixture, then sprinkle cheese over top. Add eggs to the top, then drizzle with Cholula Mayo and serve.
• For the dry rub: Put the paprika, granulated garlic, oregano, black pepper, iodized salt, seasoning salt, onion powder, white pepper and thyme in a bowl and whisk until fully blended. Put into an airtight container and store in a cool, dry place. Keeps 4 weeks.
• For the beer braised pulled pork: Preheat the oven to 200 degrees F.
• Score the fat cap of the pork butt with 1-inch squares. Generously rub 1 cup dry rub into every nook and cranny of the pork. Cut onions in half horizontally between root and tip. Lay onions flat in a flameproof roasting pan, then add oil and cook over medium heat until they start to slightly turn brown on bottom, about 3 minutes. Place pork atop the onions and pour in beer (do not pour directly on pork). Turn heat to medium-high and bring to a boil. Cover with heavy duty aluminum foil and bake overnight or 14 hours. Remove from oven and remove foil. Let rest at room temperature until it can be handled, about 25 minutes. Remove pork from pan and place on a sheet pan. Remove the scored fat cap on top and remove the large pieces of fat in the butt; shred meat with shredding forks or by hand (do not overshred; leave some chunks). Reserve 2 onions from roasting pan for green chili prep.
• Put 1/2 cup reserved liquid from roasting pan back into the pork and mix lightly together.
• For the green chili: Dice 1 cup onions from the pulled pork. In a pasta pot on medium-high heat, cook onions, stirring frequently, until they start to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring frequently, until garlic starts to brown, then add 1 cup of the roasted Anaheim peppers. Stir in until mixed, then add flour. Cook flour for 1 minute, stirring. Add tomatillos, chicken stock, jalapenos and remaining Anaheims. Bring heat to medium-low. Add cumin, granulated garlic, oregano and salt, then stir in hot sauce and slowly bring to a boil. Turn heat to low and cook for 1 1/2 hours. Remove from heat and add 1 1/2 pounds pulled pork, lime juice and cilantro. Let rest for 5 minutes.
• Combine onion powder, salt, vinegar powder, maple sugar powder, granulated garlic, paprika, granulated sugar and ancho powder in a bowl and whisk until fully blended together. Put in an airtight container; keeps 4 weeks.
• Add mayonnaise, Cholula, mustard and granulated garlic to a bowl and whisk until completely combined. Put in an airtight container and refrigerate until ready to serve. Keeps 10 days.