Chili Hash Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
• Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
• Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
• Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

Steps:

• Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
• While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
• Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
• Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
• Increase the oven to 375 degrees F.
• Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
• Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
• To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.

Steps:

• Cook sweets in boiling water to al dente, then rinse in cold water.
• Combine sweet potatoes with chiles and liquid, cilantro, oregano, black pepper, salt, lime juice, onion and bell pepper in a bowl and mix thoroughly.
• Portion out 2 cups of mixture.
• Heat a healthy drizzle of olive oil in a saute pan.
• Add a portion, flipping to start browning and incorporate liquid (add oil if needed). Cook until browned on all sides. Transfer to a hot griddle to finish.
• Cook 2 eggs over easy. Top hash with a drizzle of chipotle mayo and the eggs. Garnish with a lime wedge, fresh cilantro and toast. Repeat with remaining ingredients.

Steps:

• Preheat oven to 400°F. Stir hash browns, green chilies, cream of chicken soup, cheddar cheese and sour cream in large bowl to blend. Transfer mixture to 13x9x2-inch glass baking dish. Cover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes. Serve hot.