Best Cowboy Hash And Eggs Texas Toast And Salsa Recipes

THAI GREEN CHILI STIR FRY ON BED OF SHREDDED LETTUCE

Steps:

• Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2 inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving the liquid.Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, Tamari, pepper, lime juice and salt (if not using the fish sauce). Process into a paste.Heat the oil in a wok or large sauté pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir fry the bell peppers and onion for 2 minutes. Stir in the paste for 1 minute, then add the reserved liquid and stir. Return the chicken to the pan. Serve the stir fry on a bed of shredded lettuce.

TEXAS TOAST BRISKET CHEESY EGG SANDWICH

Steps:

• For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.
• For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.
• For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.
• Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.

GREEK COWBOY HASH AND EGGS

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.