Best Cowboy Hash Recipes

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COWBOY HASH AND EGGS, TEXAS TOAST AND SALSA



Cowboy Hash and Eggs, Texas Toast and Salsa image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

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

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.

GREEK COWBOY HASH AND EGGS



Greek Cowboy Hash and Eggs image

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

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

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

COWBOY HASH



Cowboy Hash image

We eat it with cornbread and we can usually get 2 dinners out of it. Makes for a GREAT, quick weeknight meal in one pan!

Provided by Krista Hanna

Categories     Beef

Time 25m

Number Of Ingredients 10

1 lb ground beef
1/2 c rice, instant and uncooked
1 can(s) (14 ounce) whole kernel corn, undrained
1 can(s) (14 ounce) stewed tomatos, undrained
1 can(s) (14 ounce) tomato with chiles, undrained
1 can(s) (8 ounce) tomato sauce
1 Tbsp paprika
1 Tbsp chili powder
1 tsp onion powder
1/2 c shredded cheese (your choice)

Steps:

  • 1. Brown the ground beef in a LARGE skillet.
  • 2. Add rice, uncooked. Let it brown a little bit in the drippings. 1-2 minutes tops.
  • 3. Add the rest of the ingredients EXCEPT the cheese, and cook for 15-20 minutes covered or until the rice is done, stirring occasionally.
  • 4. During the last 5 minutes or so, sprinkle the cheese on top and put the lid back on until the cheese melts.
  • 5. Serve casserole style with cornbread!

COWBOY HASH



Cowboy Hash image

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     100+ Everyday Cooking Recipes

Time 20m

Yield 6

Number Of Ingredients 4

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

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

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