GREEK COWBOY HASH AND EGGS
This recipe features one of my all-time favorite vegetables: the sweet potato. The tanginess of the feta (the Greek part) is a strange but tasty complement to the smoky, spicy chipotle chili powder (the cowboy part). This meal is great for brunch and simple to scale down for a quick dinner when you're cooking for yourself.
Provided by michaelbeezner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
- Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 56.1 g, Cholesterol 434.4 mg, Fat 51.6 g, Fiber 11.2 g, Protein 24.6 g, SaturatedFat 13.9 g, Sodium 777.2 mg, Sugar 18.2 g
COWBOY HASH AND EGGS, TEXAS TOAST AND SALSA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
- While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
- Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
- Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
- Combine salsa in a small bowl and season with salt.
- Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
- Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
- Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
- Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
- Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.
COWBOY BREAKFAST CASSEROLE
This cowboy breakfast casserole recipe is full of all the amazing flavors that make breakfast delicious. Piles of eggs, bacon, onion, plenty of vegetables an cheese, this filling breakfast casserole is all you will need for the day. Any left overs? Warm and serve with dinner! A perfect make ahead or take with savory breakfast casserole that will keep you full and happy.
Provided by Trisha Haas - Salty Side Dish
Categories Breakfast Casseroles
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- In a large skillet, cook slices of bacon until crispy. Remove cooked bacon from pan, drain excess grease on paper towels and cool before crumbling. Set crumbled bacon aside.
- In the same pan with the bacon grease, add chopped onion, tiny diced potatoes, and chopped up green and red peppers. Heat all together for about 5 minutes on medium heat until onion is tender.
- Add water and cover pan.
- Heat vegetable mixture for 10-12 minutes, stirring occasionally until potatoes are soft and tender.
- Remove from heat and add drained black beans, green onion, cooked bacon and all of the spices. Mix well.
- In a separate mixing bowl, combine eggs and half and half. Whisk together well.
- Fold in half of each of the shredded cheese and pour entire mixture over the vegetables in the skillet.
- Use a spatula to evenly distribute the eggs and sprinkle top with remaining shredded cheese.
- Bake cowboy breakfast casserole for 30 minutes or until center is set.
- Let casserole stand for 10 minutes before serving.
Nutrition Facts : ServingSize 1 g, Calories 336 kcal, Carbohydrate 20 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 270 mg, Sodium 561 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 9 g
COWBOY HASH
This is so easy and tastes great. It is a cheap meal for a large family. Serve over hot cooked rice, if desired.
Provided by Hallie Guilfoyle
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium high heat. Saute ground beef until browned; drain.
- Stir in corn and beans and bring to a boil; reduce heat to low, cover and simmer for 10 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 19.2 g, Cholesterol 56.8 mg, Fat 18.8 g, Fiber 6.5 g, Protein 17.7 g, SaturatedFat 6.7 g, Sodium 566.5 mg, Sugar 2.6 g
THAI GREEN CHILI STIR FRY ON BED OF SHREDDED LETTUCE
Tackle your own "take-out" Asian meal in under 30 minutes. Serve with Thai-Style Pesto with Rice Pasta.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2 inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving the liquid.Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, Tamari, pepper, lime juice and salt (if not using the fish sauce). Process into a paste.Heat the oil in a wok or large sauté pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir fry the bell peppers and onion for 2 minutes. Stir in the paste for 1 minute, then add the reserved liquid and stir. Return the chicken to the pan. Serve the stir fry on a bed of shredded lettuce.
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- Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.
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- In a large skillet, cook the potatoes with 2 tbsp. of olive oil for 5-7 minutes until they start to get soft and the outsides are starting to brown. Then add in the green pepper, red pepper, and small onion. Cook until they're soft.
- Add in the chorizo and cook until the meat is thoroughly cooked through and veggies are completely soft, about 10 more minutes. Make sure to mix and stir all the ingredients together so they get coated with the spicy chorizo. Salt and pepper, to taste.
- While the chorizo is cooking with the veggies, cook an egg sunny side up or however you like it. I cooked mine sunny side up because I liked the runny yolk atop of the hash. Set aside.
- Once all the veggies and chorizos are done cooking, plate them in a large bowl or individual skillets (if you have them). Top the hash with your eggs.
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Ratings 5Calories 559 per servingCategory Breakfast
- In a large nonstick skillet, cook chopped bacon over medium heat until it starts releasing a bit of fat, then add in chopped onions.
- Season with a little bit of salt and pepper. Cook until bacon is just starting to get crispy and onions are soft.
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Total Time 6 hrs 50 minsCalories 482 per serving
- In a skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat.
- Lightly coat a 3-1/2 or 4-quart slow cooker with cooking spray. Add sausage, potatoes, mushrooms, onion, poblano pepper, and salt.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 2 to 3 hours or until potatoes are tender.
- Let eggs stand at room temperature for 30 minutes. In a bowl whisk together eggs and milk; pour evenly over potato mixture in slow cooker. Sprinkle cheese in the center of egg mixture in slow cooker. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 15 to 25 minutes or just until eggs are set and cheese is melted. If desired, sprinkle cooked hash with cilantro. Serve with salsa.
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