RODEO HASH
Make and share this Rodeo Hash recipe from Food.com.
Provided by True Texas
Categories One Dish Meal
Time 30m
Yield 4 cups
Number Of Ingredients 9
Steps:
- In skillet, brown beef nin shortening with potatoes and celery, stir to separate meat.
- Pour off fat.
- Add remaining ingredients.
- Cover; simmer 10 minutes.
- Stir oftne.
ROOT VEGETABLE HASH WITH HORSERADISH CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
- Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
- Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
- Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
- Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
- Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
ROOT VEGETABLE HASH
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Provided by Alejandro Junger
Categories HarperCollins Brunch Breakfast Dinner Vegetarian Vegetable Vegan Root Vegetable Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.
HASH
Make and share this Hash recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 2 tsp butter in skillet.
- Add onion and fry until soft.
- Remove.
- Heat 2 tablespoons butter and 2 tablespoons oil in same skillet.
- Add potatoes.
- Fry on medium-high heat until golden brown and crispy, turning occasionally.
- Turn down heat.
- Add cooked onion and leftover meat of your choice.
- Heat until warmed through.
Nutrition Facts : Calories 932.6, Fat 80.3, SaturatedFat 33.3, Cholesterol 111.9, Sodium 42.9, Carbohydrate 38.9, Fiber 5, Sugar 2.4, Protein 13.8
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