BACON-ROSEMARY-RED BLISS HASH
Provided by Dave Lieberman
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put potatoes in a large pot and cover with water by at least 3 inches. Add salt and bring to a boil over high heat. Reduce heat and simmer potatoes until fork tender, about 25 minutes.
- Drain potatoes and return to pot to cool slightly. Roughly smash potatoes in pot with a masher or a large fork.
- Heat a large nonstick skillet over high heat. Add the bacon and cook until bacon is crispy and has given up most of its fat. Lower the heat to medium-high, add the rosemary and season with salt and pepper. Make sure bacon and rosemary are evenly distributed in the pan then add the potatoes.
- Pat down with a spatula so the potatoes are in an even layer. Season the top of the potatoes with salt and pepper.
- Cook until a nice brown crust has formed on the bottom, about 5 to 7 minutes. Use the spatula to flip the potatoes, cook until brown on the other side, about 5 minutes.
GARLIC RED BLISS MASH
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper.
RED BLISS & ROSEMARY CHICKEN HASH
Make and share this Red Bliss & Rosemary Chicken Hash recipe from Food.com.
Provided by stan langston
Categories Breakfast
Time 42m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop chicken in food processor while adding the chicken stock a little at a time.
- Finely chop potatoes in food processor (the food processor does not have to be cleaned).
- Mix the potatoes, chicken, wine into a mixing bowel & set a side.
- Saute the carrots, onion, garlic, peppers and rosremary in a pan with 10% oil until just tender.
- Add this mixture to the mixing bowl (adjust the seasonings to taste).
- Refrigerate up to one week.
- Use like regular hash.
Nutrition Facts : Calories 95.6, Fat 2.7, SaturatedFat 0.8, Cholesterol 17.6, Sodium 40.1, Carbohydrate 10.7, Fiber 1.3, Sugar 1.4, Protein 7.1
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