Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day.
'Hash' on Serious Eats
Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes.
An easy sweet potato and bell pepper hash served with eggs cooked directly in the same skillet.
Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch.
This breakfast mash up takes basic skillet potatoes to the next level with the addition of gooey soft-cooked eggs and melted cheese. Shredded cheddar is tossed with the potatoes and onions and toasts along the bottom of the skillet, giving you plenty of golden brown cheese.
Chunks of chicken and creamy Yukon Gold potatoes are stir fried with za'atar and spicy harissa.
Whiskey-braised brisket and sweet potato hash is a comforting weekend supper, especially when served with a gently poached or lightly fried egg.
Smoky, salty bacon combined with soft fried onions, sweet potatoes, and avocado cream makes a simple hash that cooks up quickly.
Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
There are plenty of breakfast and brunch recipes in the True Blood cookbook—perhaps from all of the late nights spent running from evil vampires, witches, and the occasional possessed doll. Ruby Jean's Hash stands out as a simple yet soul-satisfying take on a morning-after meal. Andouille sausage peppers this hash of potatoes, onions, and green peppers, and the whole mess is adorned with a voluptuous poached egg.
There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish.
This spicy potato hash with shallot and baby bok choy is easy to make.
This is the time of year when I figure out as many ways as possible to eat asparagus. Right now nearly every asparagus spear is perfectly sweet and crisp. I've realized that I just need to cram all of my asparagus needs into one short spurt during spring when it really matters. While serving spears with a little butter or Parmesan cheese is almost always a good idea, eventually I start to wonder how I can turn asparagus into a full meal.
Isa Chandra Moskowitz, author of Appetite for Reduction calls this Brussels Sprout-Potato Hash the perfect breakfast for a vegan lumberjack. And while I've never met a vegan lumberjack (or any lumberjack, for that matter) I'm pretty sure that this warm, wintry bowl of crisp potatoes and Brussels sprouts is hearty enough to keep anyone going well into the afternoon.
We're already thinking about what to make the morning after Turkey Day. How about using the leftover meat and roasted potatoes in this breakfast hash?
Pumpkin is on everyone's mind (and porch) today, but while there are many great recipes for pumpkin pies, cakes and waffles, there are fewwe great savory pumpkin recipes. The inherent issue with pumpkin is that it's rather sweet, and can tend towards mushy or even slimy if prepared wrong. Tempering the sweetness of the pumpkin with dense Yukon gold potatoes and salty pancetta turns a fantastic ingredient once relegated to soups and sweets into the star of brunch.
Let me get this out of the way first: this is not the most beautiful plate of brunch you've ever seen, I know. No caramel-burnished sticky bun or fluffy, chive-flecked omelet perfection here. Yet humble fish hash is one of the most tempting things lately to emerge from my kitchen. Although I was, not so long ago, a little wary of herring, I know I'll be making it again soon.
The glories of roast beef hash don't make a lot of sense until you've got a hunk of cooked roast beef ready to go in the fridge. This is a leftover meal, and yet it manages to change the ingredients...
When the weather gets cooler I start craving corned beef hash. My friend Tom Douglas, perhaps Seattle's best-known chef-restaurateur (Dahlia Lounge, Palace Kitchen, and Etta's Seafood, among others), has a great corned beef hash recipe in his first book Tom...