CHICKEN AND EGG HASH
This chicken and eggs recipe is one of my daughter's favorites. To reduce cooking time and clean out the fridge, dice up leftover potatoes and use pre-cooked meat. -Joyce Price, Whitefish, Ontario
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the chicken, potatoes and oil. , Cover and cook until the chicken is no longer pink, about 10 minutes, stirring once. Stir in the peas, corn, parsley, salt and pepper. , Make four wells in the hash; break an egg into each well. Cover and cook over low heat until eggs are completely set, 8-10 minutes. Sprinkle with bacon. Top with chives, if desired.
Nutrition Facts : Calories 464 calories, Fat 24g fat (8g saturated fat), Cholesterol 290mg cholesterol, Sodium 751mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
SKILLET HASH AND EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
- Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
- Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
- Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.
EGGS OVER EASY WITH POTATO HASH
Eggs over easy for the weekend.
Provided by Elizabeth Fellows
Categories Breakfast and Brunch Eggs
Time 40m
Yield 1
Number Of Ingredients 9
Steps:
- Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
- When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 23.9 g, Cholesterol 424.6 mg, Fat 31.6 g, Fiber 3.4 g, Protein 22.1 g, SaturatedFat 13.7 g, Sodium 2891.5 mg, Sugar 2.8 g
HASH BROWN EGG BAKE
A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
STEAK AND EGGS HASH RECIPE BY TASTY
Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.
Provided by Chris Rosa
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
- Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
- Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
- Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
- Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
- Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
- Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
- Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams
EGG HASH
This was one of the only ways I would eat eggs, as a youngster. Very simple to make. You can, rather than using canned hash, use Red Flannel Hash (recipe #112793).
Provided by Chef Sean 2
Categories One Dish Meal
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Open the can of hash. Turn it out into a frying pan over medium heat; I find cast iron works well.
- Break eggs into a glass or bowl.
- Break the yolk(s). Add the hot sauce, if desired. Mix until unable to tell apart.
- Pour the beaten eggs into the frying pan on top of the meat. Mix into the hash.
- Cook until done as you like it.
Nutrition Facts : Calories 107.2, Fat 7.1, SaturatedFat 2.3, Cholesterol 279, Sodium 106.5, Carbohydrate 0.5, Sugar 0.3, Protein 9.4
STEAK AND EGG HASH
Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!
Provided by Eggland's Best
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
- Add the potatoes to the skillet and season with salt and pepper.
- Cook, stirring occasionally, until tender, (8 to 12 minutes).
- Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
- Cut steak into pieces and return to skillet, reduce the heat to low.
- Make 4 shallow wells in the potato mixture and crack an egg into each one.
- Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
- Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!
Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g
SCRAMBLED EGG HASH
Make and share this Scrambled Egg Hash recipe from Food.com.
Provided by TishT
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet sprayed with butter flavored cooking spray, brown potatoes and ham for about 10 minutes, stirring occassionally.
- Add eggs and lemon pepper.
- Mix well to combine.
- Stir in sour cream.
- Lower heat and continue cooking until eggs are set, stirring occasionally.
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