Cowboy Hash And Eggs With Texas Toast Recipes

THAI GREEN CHILI STIR FRY ON BED OF SHREDDED LETTUCE

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.

COWBOY HASH AND EGGS WITH TEXAS TOAST

Steps:

• Make the hash: chop all vegetables; pierce potatoes with a fork and microwave on HIGH for 5 minutes; remove potatoes from microwave and cool 5 minutes or until cool enough to handle.
• While potatoes are cooking, add chopped bacon to a big skillet over med-high heat; brown until crisp; remove to paper towels to drain; wipe pan and return to heat.
• Preheat broiler to high.
• Chop or wedge potatoes.
• Add olive oil to skillet you cooked the bacon in; then add potatoes.
• Cook potatoes until brown and crisp, 2 minutes on each side.
• Make the salsa: combine the salsa ingredients in a small bowl; set aside.
• Back to the hash: add mushrooms to the potatoes; brown mushrooms 1 -2 minutes, then add the peppers and onions; add grill seasoning, then hot sauce.
• Cook until vegetables are just tender and potatoes are cooked through, 3-5 minutes longer.
• Turn off heat and add bacon back to pan; combine bacon with the vegetables then add the cheese to pan to evenly cover the mixture.
• Tent the skillet with foil to gently melt the cheese over vegetables and potatoes and to retain heat.
• Fry eggs: heat a nonstick griddle pan over medium heat.
• Add 1 tablespoon butter to warm pan and let it melt.
• Crack eggs onto griddle and fry to desired doneness (eggs may be cooked over easy or scrambled as well, as you like).
• Make the toast: place bread slices under broiler and toast 6 inches from heat on both sides.
• Place 2 tablespoons butter in a small cup with the clove of garlic and cayenne pepper; melt in microwave 30 seconds.
• Brush toast with butter mixture and sprinkle with parsley.
• Transfer vegetable/bacon hash to plates; top each portion with a single fried egg; serve with Texas toast and serve salsa on the side.