COUNTRY PORK AND APPLE HASH
This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation.
Provided by Julia Moskin
Categories brunch, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot, cover potatoes with cold salted water, bring to a simmer and cook until barely tender (do not overcook, or boil rapidly). Drain.
- Melt butter in a very wide skillet. Add apples and onions and cook, stirring, until softened and golden around edges, about 10 minutes. Add pork and broth; cook over medium-high heat for 3 to 5 minutes, stirring occasionally. Add potatoes and thyme leaves and cook, stirring occasionally and pressing mixture in pan until hot and edges are crisped. Serve topped with eggs and cooked greens, if desired.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 912 milligrams, Sugar 6 grams, TransFat 0 grams
COUNTRY HASH
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chefs days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.
Provided by Susan Feniger
Categories Egg Onion Potato Brunch Dinner Brisket Bell Pepper Rutabaga Chile Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
- Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
- Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
- Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
- Preheat oven to 250°F with rack in middle.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
- Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.
BAVARIAN APPLE-SAUSAGE HASH
This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes., Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.
Nutrition Facts : Calories 310 calories, Fat 17g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 715mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 16g protein.
COUNTRY-STYLE SAUSAGE HASH
This will become a family favorite for breakfast or, really, any time of the day. Using frozen potatoes cuts down on prep time, while Jimmy Dean Premium Pork Sausage adds a rich layer of flavor.
Provided by JimmyDean
Categories Breakfast Sausage
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- In the same skillet, heat the remaining oil for 30 seconds. Carefully add the potatoes and fry until they begin to turn golden brown, 10 to 15 minutes. Stir occasionally so that the potatoes do not stick or burn.
- Add onions, peppers, salt, and pepper, and cook for an additional 5 minutes. Add the sausage and stir well.
- Serve with the fried eggs and avocado slices on top to get more nutrition from the meal.
SAUSAGE HASH WITH APPLES & SAGE
One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Potatoes
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
- Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
- Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 34 g, Cholesterol 86.3 mg, Fat 49.4 g, Fiber 4.3 g, Protein 19.2 g, SaturatedFat 15 g, Sodium 1598.3 mg, Sugar 10 g
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