This spicy potato hash with shallot and baby bok choy is easy to make.
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Fritos are already the king of packaged fried corn chip snacks with a saltier, cornier, greasier flavor than any competitor on the market. Soaked in savory, spicy chili until they're soft yet retain a shadow of their crisp crunch, they're like the lazy drunk man's version of chilaquiles (and every bit as delicious).
The Hot Brown is ostensibly an open-faced sandwich—it starts with a piece of toasted bread (the original recipe calls for Texas Toast) and gets topped with sliced roasted turkey. But from there it leaps directly into Hangover Helper territory when a precisely measured volume (known as a morethanyoucouldreasonablyhopetoneed) of cheesy, creamy Mornay sauce is poured over the top and the whole thing is placed under the broiler to bake until bubbly.
A meaty dip best served with tortillas soft or crisp.
You can use store-bought tortilla chips and salsa verde for this dish, but I strongly recommend making your own.
Note: for best results, use a real banh mi bun from a Vietnamese bakery. If not available, a soft torpedo roll with a thin, crisp crust is ideal....