Cowboy Hash Recipes

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GREEK COWBOY HASH AND EGGS



Greek Cowboy Hash and Eggs image

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

2 tablespoons olive oil
1 large sweet potato, peeled and cut into 1/4-inch cubes
1 red onion, chopped
4 cloves garlic, minced
1 tablespoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
2 tablespoons olive oil
4 eggs
¼ cup fresh cilantro, chopped
½ cup crumbled feta cheese
½ avocado, sliced

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



Cowboy Hash and Eggs, Texas Toast and Salsa image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

12 medium sized mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper
Hot sauce (recommended: Tabasco), to your taste
2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese
3 tablespoons butter, divided
4 extra large eggs
4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish
Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped
Salt

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



Cowboy Breakfast Casserole image

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

6 slices bacon
1/2 cup diced onion
2 russet potatoes (peeled and diced)
1 green pepper (chopped)
1 red pepper (chopped)
1/4 cup water
1 cup black beans (drained and rinsed)
3 green onions (chopped)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ground pepper
10 eggs
1/4 cup half and half
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese

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



Cowboy Hash image

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

1 pound lean ground beef
1 tablespoon vegetable oil
2 cups corn
3 ½ cups ranch-style beans

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



Thai Green Chili Stir Fry on Bed of Shredded Lettuce image

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

1 stalk lemongrass1 cup chicken stock2 jalapeño chilies, seeded and coarsely chopped1 Fresno chili pepper, chopped1 large shallot, chopped4 cloves garlic, peeled1 tablespoon dark brown sugar1 1-inch piece of ginger root, grated or mincedA handful of fresh cilantro leavesA handful of fresh mint leaves1 teaspoon ground cumin (1/3 palmful)1 teaspoon ground coriander (1/3 palmful)2 tablespoons Tamari (dark soy sauce) or 1 tablespoon fish sauceFreshly ground black pepper2 limes, juicedKosher salt (if not using fish sauce)2 tablespoons high-temperature cooking oil1 1/2 pounds chicken, thinly sliced1 sweet red bell pepper, thinly sliced1 sweet yellow onion, thinly sliced1 large head iceberg lettuce, well chilled, cored, quartered and very thinly shredded

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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