Southwestern Hash Recipes

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.

SOUTHWESTERN BREAKFAST HASH

Steps:

• Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.
• Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heatedthrough. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

SOUTHWESTERN HASH BROWNS CASSEROLE

Steps:

• Mix until soup, cheese, and potatoes are well blended.
• Top with more shredded cheese.
• Heat in 375 degree oven until all cheese is melted and potatoes are heated through.

SOUTHWESTERN BRISKET HASH

Steps:

• Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
• Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
• Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
• Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
• Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
• Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
• Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

SOUTHWESTERN SWEET POTATO HASH WITH EGGS

Steps:

• Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
• Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
• Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
• Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.