Cowboy Hash Recipes

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HEARTY COWBOY HASH

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 6



Hearty Cowboy Hash image

Steps:

  • Prepare potatoes as directed on package.
  • Meanwhile, brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet. Add seasoning mix and mixed vegetables; mix well. Cook 3 to 5 min. or until vegetables are heated through, stirring occasionally. Top with cheese; cover. Cook 2 min. or until cheese is melted. While potatoes are cooking, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
  • Serve potatoes topped with meat mixture and gravy.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 3 g, Protein 24 g

1 pkg. (30 oz.) ORE-IDA Country Style Hash Brown Potatoes
1 lb. lean ground beef
1 pkt. (0.7 oz.) all American burger seasoning mix
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 cup KRAFT Shredded Cheddar Cheese
1 jar (12 oz.) HEINZ HomeStyle Savory Beef Gravy

COWBOY HASH AND EGGS, TEXAS TOAST AND SALSA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20



Cowboy Hash and Eggs, Texas Toast and Salsa image

Steps:

  • Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes.
  • While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat.
  • Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat.
  • Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients.
  • Combine salsa in a small bowl and season with salt.
  • Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat.
  • Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
  • Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds.
  • Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler.
  • Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item.

12 medium sized mushrooms, quartered
1 green bell pepper, seeded and diced
1/2 medium red onion, chopped
8 small red potatoes
3 slices applewood or hickory smoked bacon, chopped
2 tablespoons extra-virgin olive oil
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper
Hot sauce (recommended: Tabasco), to your taste
2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese
3 tablespoons butter, divided
4 extra large eggs
4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse
1 clove garlic, cracked away from skins
1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish
Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well
3 medium or 2 large yellow tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro or parsley leaves, chopped
Salt

COWBOY HASH

This is so easy and tastes great. It is a cheap meal for a large family. Serve over hot cooked rice, if desired.

Provided by Hallie Guilfoyle

Categories     Everyday Cooking

Time 20m

Yield 6

Number Of Ingredients 4



Cowboy Hash image

Steps:

  • Heat oil in a large skillet over medium high heat. Saute ground beef until browned; drain.
  • Stir in corn and beans and bring to a boil; reduce heat to low, cover and simmer for 10 minutes.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 19.2 g, Cholesterol 56.8 mg, Fat 18.8 g, Fiber 6.5 g, Protein 17.7 g, SaturatedFat 6.7 g, Sodium 566.5 mg, Sugar 2.6 g

1 pound lean ground beef
1 tablespoon vegetable oil
2 cups corn
3 ½ cups ranch-style beans

SIMPLY POTATOES COWBOY HASH

Make and share this Simply Potatoes Cowboy Hash recipe from Food.com.

Provided by Bren in LR

Categories     One Dish Meal

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 13



Simply Potatoes Cowboy Hash image

Steps:

  • Heat large skillet over med-high heat and brown ground meat.
  • When fully cooked, add potatoes, chilies and spices. Cook 10 minutes or until potatoes are tender, stirring occasionally.
  • Add spinach and cook 1-2 minutes or until spinach is wilted.
  • Remove from skillet. Add olive oil to skillet and once it is hot, add eggs. Fry until whites are set.
  • Top the hash with cheese, tomato and green onion, and top each serving with a fried egg.

Nutrition Facts : Calories 301.7, Fat 21.6, SaturatedFat 9.3, Cholesterol 200.3, Sodium 1019.4, Carbohydrate 5, Fiber 1.6, Sugar 2.2, Protein 21.8

1/2 lb ground beef (or turkey, breakfast sausage or chorizo)
3 1/2 cups Simply Potatoes (1 bag diced with onion or hash browns)
1 (4 ounce) can diced green chilies
1/2 teaspoon garlic powder
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups coarsely chopped spinach
2 teaspoons olive oil
3 -5 eggs
1 tomatoes, chopped
2 green onions, chopped
3/4 cup shredded cheddar cheese

GREEK COWBOY HASH AND EGGS

This recipe features one of my all-time favorite vegetables: the sweet potato. The tanginess of the feta (the Greek part) is a strange but tasty complement to the smoky, spicy chipotle chili powder (the cowboy part). This meal is great for brunch and simple to scale down for a quick dinner when you're cooking for yourself.

Provided by michaelbeezner

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 2

Number Of Ingredients 13



Greek Cowboy Hash and Eggs image

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat.
  • Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.

Nutrition Facts : Calories 769.1 calories, Carbohydrate 56.1 g, Cholesterol 434.4 mg, Fat 51.6 g, Fiber 11.2 g, Protein 24.6 g, SaturatedFat 13.9 g, Sodium 777.2 mg, Sugar 18.2 g

2 tablespoons olive oil
1 large sweet potato, peeled and cut into 1/4-inch cubes
1 red onion, chopped
4 cloves garlic, minced
1 tablespoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
2 tablespoons olive oil
4 eggs
¼ cup fresh cilantro, chopped
½ cup crumbled feta cheese
½ avocado, sliced

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