BREAKFAST HASH
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
- Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
- Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
- Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.
BREAKFAST HASH
"I was fixing a Western omelet form my husband while frying up potatoes in another pan," recalls Shirley Frank of Neponset, Illinois. "I cut up too many vegetables for the omelet and didn't want to waste them, so I added them to the potatoes. Everyone wanted a taste. Now I make this hash at least once a month."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.
Nutrition Facts : Calories 111 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROYAL BREAKFAST HASH
Make and share this Royal Breakfast Hash recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Spread potatoes evenly over the bottom of a greased 8 inch square baking pan.
- In a bowl, mix together the soup, sour cream, corned beef, onion, green pepper, salt and pepper.
- Spread over the potatoes.
- Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and top begins top brown.
- Sprinkle cheddar cheese evenly over top; sprinkle lightly with paprika.
- Serve warm.
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