Best Hickels Hash Recipes

Leftover Brisket Flannel Hash with Crispy Fried Eggs image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 large Yukon Gold potato (about 8 ounces), cut into 1/2-inch dice
1 medium sweet potato (about 8 ounces), cut into 1/2-inch dice
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
2 tablespoons schmaltz (chicken fat) or vegetable oil
1 Golden Delicious or Honey Crisp apple, cut into 1/2-inch dice
1 small red onion, cut into 1/2-inch dice
8 ounces leftover cooked brisket (about 3 slices), cut into 1/2-inch dice
8 ounces cooked red beets, cut into 1/2-inch dice
1 red long hot pepper or Fresno chile, sliced into thin rings
3 tablespoons olive oil
4 large eggs
Hot sauce, for serving

Steps:

Put the Yukon Gold and sweet potatoes and the garlic in a medium pot and add water to cover. Bring to a boil, add 2 tablespoons of salt and cook until the potatoes are just fork tender, about 4 minutes. Drain and allow to dry on a clean kitchen towel.
Heat a large cast-iron skillet over medium-high heat. Add the schmaltz and heat until melted and shimmering. Add the apple and onion and cook, stirring frequently, until slightly softened, about 1 minute. Add the potatoes, brisket, beets and hot pepper. Season with a big pinch of salt and several grinds of black pepper and stir to combine. Spread evenly in the skillet and cook undisturbed until browned on the bottom, about 2 minutes.
Flip the pieces and repeat this process to cook until browned all over, about 8 minutes. Resist the urge to stir during each 2-minute interval so the hash can crisp throughout. Remove from the heat, cover and set aside.
Heat a large nonstick skillet heat over medium-high heat. Add the olive oil and swirl to coat the pan. Crack in the eggs and sprinkle each with a pinch of salt. Cook until the whites are almost set, then tip the pan slightly away from you and use a large spoon to baste the tops with some hot oil. Cook until crisp around the edges and the yolks are the desired doneness, 2 to 4 minutes.
Divide the hash among 4 bowls and top each with a crispy fried egg. Serve with hot sauce.

Hickel's Hash image

Provided by James Cortell

Categories Beef

Time 1h20m

Number Of Ingredients 10

2 lb lean ground beef
1 large onion (diced about 1/2 inch)
1 oz butter, unsalted
3 clove garlic crushed
1 can(s) 28 oz pork and beans
1 can(s) tomatoes crushed 15 oz
3 Tbsp ketchup
1 Tbsp yellow mustard
salt and pepper to taste
half tsp optional hot sauce (texas pete)

Steps:

1. 1. In a large deep skillet, start sauteing the diced onions in butter, sprinkle in 1/2 teaspoon salt, when onions turn translucent, add the ground beef. Break it into crumbles as it browns, add the garlic while still pink sprinkle on 1/2 teaspoon pepper.
2. 2. When browned add in the tomatoes, ketchup, yellow mustard, bring to a boil, add the pork and beans, when it comes back to a boil, lower the heat to a simmer, cook until 1/2 the liquid is gone, about 35 min, stir every 1 or 2 min to prevent burning on the bottom. Salt and pepper to taste.
3. Optional: add hot sauce when you add the tomatoes.