POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH
Fuel up your houseguests for some serious holiday shopping with this hearty breakfast recipe. The potato cakes can be flavored with just about any herbs left in the fridge; leftover turkey and gravy can be transformed into this delicious hash by adding those last few spoonfuls of corn, peas, or even chopped Brussels sprouts.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 401, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 302 milligrams, Sodium 454 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams
PARSNIP AND POTATO HASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown.
- Once the hash is cooked, add the chopped parsley and lemon zest. Stir to combine and transfer hash to a serving platter. Serve it up.
CHEESY POTATO AND SHARP CHEDDAR HASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 34m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet with extra-virgin olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.
MASHED SUPER SKINS WITH STEAK AND PEPPER HASH
Recipe courtesy Rachael Ray. We watched Rachel make this during her "bar food" episode and made it that evening. A nice & hardy dish, it was super easy and really tasty.
Provided by MSnow
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut potatoes, skins-on, into small chunks.
- Place potatoes in a pot and cover with cold water.
- Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
- Place a small pot over low heat and add butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat, about 5 minutes. Turn off heat and let stand.
- Heat a large nonstick skillet over high heat.
- Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, one turn of the pan, the oil will smoke; don't freak out, just add the meat and start searing it up.
- Brown the strips on all sides hit it with some Worcestershire sauce then push it off to one side of the pan.
- Add another tablespoon vegetable oil to the pan then the chiles and onions. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together.
- Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry.
- Turn off heat and squeeze the juice of 1 lime over the steak and veggies. Taste for seasoning.
- Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher.
- Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese.
- Season-up the mashed super skins with salt and pepper, to your taste. Pile up the mashed super skins on a platter, top with steak hash. Yum-o!
Nutrition Facts : Calories 699.3, Fat 41, SaturatedFat 20.7, Cholesterol 120.3, Sodium 449.9, Carbohydrate 51.7, Fiber 6.6, Sugar 4.8, Protein 32.9
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