South Western Hashstir Fry Recipes

SOUTHWESTERN CHICKEN STIR-FRY

Steps:

• Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
• Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
• Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.

SOUTHWESTERN HASH WITH EGGS

Steps:

• In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.

SOUTHWESTERN STIR-FRY

Steps:

• Combine sherry, cornstarch, cumin, garlic and salt in medium bowl; add pork slices and stir to coat.
• Heat oil over medium-high heat in heavy skillet.
• Add pork mixture and stir-fry about 3-4 minutes.
• Add remaining ingredients, cover and simmer for 3-4 minutes.
• Serve hot with green chile salsa, if desired.

SOUTHWEST SAUSAGE, VEGGIE AND EGG HASH BROWN SKILLET

Steps:

• In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring frequently, until cooked through. Drain sausage on paper towels, and set aside; carefully wipe out skillet.
• Add water, oil, potato blend and seasoning (from kit) to same skillet; stir well. Heat to boiling over medium-high heat, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
• Increase heat to medium-high. Stir cooked sausage, beans and corn into potato mixture; cook uncovered 1 to 3 minutes, stirring occasionally, until liquid is absorbed and mixture is heated through.
• Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
• Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with cilantro leaves.

SOUTHWESTERN HASH

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.

SOUTH WESTERN HASH/STIR FRY

Steps:

• If short on time you can for a quicker method add all ingredients other then the meat and combine to blend equally. Over a medium to medium high heat in a Large chicken fryer skillet add 4 Tbsp Canola Oil. Add the minced Onions, Green Peppers, Garlic & Ginger. Cover with lid to help with the sweating process & allow veggies to steam more then fry. Saute long enough to sweat them out 1/2 way done. Add Corn, Black beans, Summer squash, Zucchini. Easily stir all items together to ensure all is blended well. Place lid over Fryer & allow all veggies to sweat together till consistency of a well steamed veggie consistency. Make sure to stir every 5 minutes to insure no sticking as well as to make sure veggies do not over cook and mush up.
• In another skillet brown to just done the chicken, turkey, pork Or the sausage. Add the meat of your choice, all meats are optional. Or you can combine different meats or all meats. Measure the meats according to measurements given to equally measure to the original recipe per meat type. While there will be some moisture in the fryer add the corn meal and combine well. Mixture will become thickened, to a consistency or a hash. If making as a hash, allow the corn meal to brown some for that delicious caramelized crisp taste. Make sure to NOT over brown it. If you wish to make as a stir fry omit the corn meal. Do NOT allow to brown or over cook.
• In another fry pan scramble eggs to add to the Hash/ Stir Fry when dish is just ready to serve. Combine well to make sure there is a individual taste to every bite.