Sunrise Hash Recipe 435 Recipes

SUNRISE HASH RECIPE - (4.3/5)

Steps:

• Heat a cast iron skillet over medium heat. Add the chopped bacon/pancetta and cook until it has reached its desired crispness. Stir frequently. Once it is cooked, transfer the bacon to a paper towel lined plate. Meanwhile, heat a second skillet over medium heat with coconut oil. Add chopped parsnip, beet, and sweet potato. Cook 5-7 minutes until vegetables beginning to soften. Add the chopped apple and zucchini. Continue cooking, stirring often, until sweet potatoes are fork tender. Finally, fold in the kale and cooked bacon/pancetta. Sprinkle in the cinnamon and garlic powder. Season with sea salt. Cook just until the kale has wilted and is a vibrant green. Remove from heat and serve immediately.

SUNRISE CHICKEN HASH

Steps:

• Heat oil in a large skillet over medium-high heat. Add potatoes and fennel and cook 5 to 6 minutes until golden. Add red onion, celery and chicken; cook and stir 4 to 6 minutes, until vegetables are tender and chicken is golden.
• Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat.
• Divide evenly among 4 plates.

SUNRISE BREAKFAST CASSEROLE (PREPARED NIGHT BEFORE)

Steps:

• Put sausage on a 15x10x1 inch baking pan. Bake at 375 degrees for 15-20 minutes or until the sausage is no longer pink (turning once). Drain, then slice into 1/4 inch coins.
• In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions. Mix well.
• Pour into a greased 13x9x2 inch baking dish, cover and refrigerate overnight.
• Remove from refrigerator 30 minutes prior to baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce, if you like.

BEET HASH WITH EGGS

Steps:

• In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
• Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
• Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

SUNRISE SAUSAGE ENCHILADAS

Steps:

• In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings., In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese., Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until lightly browned and heated through. If desired, serve with toppings.