Stuffed Potato Skin Skillet Hash With Fried Eggs Recipes

STUFFED POTATO SKIN SKILLET HASH WITH FRIED EGGS RECIPE - (4.6/5)

Steps:

• Preheat the oven to 400 degrees F. Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside. In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper. Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes. While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes. To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens. Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash. Cook's Notes: You can use all different types of meats and spices to make the sausage your own! Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it. Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.

POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH

Steps:

• Preheat the oven to 200 degrees F.
• In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
• Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
• Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

SKILLET HASH AND EGGS

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.

LEFTOVER BRISKET FLANNEL HASH WITH CRISPY FRIED EGGS

Steps:

• Put the Yukon Gold and sweet potatoes and the garlic in a medium pot and add water to cover. Bring to a boil, add 2 tablespoons of salt and cook until the potatoes are just fork tender, about 4 minutes. Drain and allow to dry on a clean kitchen towel.
• Heat a large cast-iron skillet over medium-high heat. Add the schmaltz and heat until melted and shimmering. Add the apple and onion and cook, stirring frequently, until slightly softened, about 1 minute. Add the potatoes, brisket, beets and hot pepper. Season with a big pinch of salt and several grinds of black pepper and stir to combine. Spread evenly in the skillet and cook undisturbed until browned on the bottom, about 2 minutes.
• Flip the pieces and repeat this process to cook until browned all over, about 8 minutes. Resist the urge to stir during each 2-minute interval so the hash can crisp throughout. Remove from the heat, cover and set aside.
• Heat a large nonstick skillet heat over medium-high heat. Add the olive oil and swirl to coat the pan. Crack in the eggs and sprinkle each with a pinch of salt. Cook until the whites are almost set, then tip the pan slightly away from you and use a large spoon to baste the tops with some hot oil. Cook until crisp around the edges and the yolks are the desired doneness, 2 to 4 minutes.
• Divide the hash among 4 bowls and top each with a crispy fried egg. Serve with hot sauce.

DECONSTRUCTED SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Melt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 sage leaves and fry quickly until crisp, about 30 seconds. Transfer to a paper towel lined plate to drain. Reserve.
• Add the sweet potatoes to the skillet, toss until coated in the butter, then add the water and the remaining 8 sage leaves. Bring the water to a simmer and cook the potatoes, uncovered, until the water has evaporated and the potatoes are just fork tender, about 10 minutes. If there is any excess water in the pan, remove it with a large spoon and reserve. Continue cooking the potatoes, scraping the pan frequently with a spoon, until crusty brown, about 10 more minutes. Add a tablespoon of the leftover cooking liquid or fresh water if the potatoes stick or begin to scorch.
• Meanwhile, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the chopped onion and cook, adding water as necessary when the pan gets dry, until deep golden brown, about 20 minutes. Transfer the onions to a serving bowl. Wipe out the pan, add the remaining 2 tablespoons butter, and fry the eggs, 2 at a time, to your preference. Cook's Note: I like mine over easy.
• Plate the potatoes in the center of 4 plates with the caramelized onions alongside. Top each plate with 2 fried eggs, garnish with a fried sage leaf and enjoy!
• Cook's Note: Serve with your favorite breakfast meat.

STUFFED POTATO SKIN SKILLET HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside.
• In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes.
• While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes.
• To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens.
• Homemade Maple Sausage:.
• In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash.
• Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.
• Chive Sour Cream:.
• Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.
• Cook's Note:.
• You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. You can use all different types of meats and spices to make the sausage your own!

POTATO HASH WITH A FRIED EGG

Steps:

• Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
• Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
• Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.