Best Southwestern Hash Recipes

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SOUTHWESTERN HASH WITH EGGS



Southwestern Hash with Eggs image

Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. -Barbara Beasley, Beaumont, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds pork steak, cubed
1 teaspoon vegetable oil
1 large potato, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
1/2 cup chopped green pepper
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 beef bouillon cube
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 eggs
3/4 cup shredded cheddar cheese
4 corn tortillas (6 inches), warmed

Steps:

  • In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.

Nutrition Facts : Calories 520 calories, Fat 23g fat (10g saturated fat), Cholesterol 335mg cholesterol, Sodium 1104mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 49g protein.

SOUTHWESTERN PORK SAUSAGE AND SWEET POTATO HASH



Southwestern Pork Sausage and Sweet Potato Hash image

The challenge: Come up with a pork-based recipe-in one hour, max. This one comes from Allrecipes Allstars Carrie Caldwell, Janet Henderson, and Stella Torino.

Provided by Allrecipes Allstars

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 1h

Yield 4

Number Of Ingredients 17

1 poblano pepper
1 pound bulk pork sausage
2 tablespoons butter, divided
1 tablespoon vegetable oil
3 bell peppers, diced
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 cup diced onion
¾ teaspoon chili powder
¾ teaspoon ground cumin
½ teaspoon red pepper flakes
2 cloves garlic, minced
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
4 eggs
¼ cup salsa
¼ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes.
  • Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease.
  • Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes.
  • Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm.
  • Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes.
  • Top hash with eggs and serve with salsa, cheese, and cilantro.

Nutrition Facts : Calories 608.4 calories, Carbohydrate 35.5 g, Cholesterol 250.2 mg, Fat 40.7 g, Fiber 7.1 g, Protein 26.7 g, SaturatedFat 15.5 g, Sodium 1617.7 mg, Sugar 10 g

SOUTHWESTERN HASH BROWNS CASSEROLE



Southwestern Hash Browns Casserole image

Ooey-gooey cheesey goodness with JUST the right southwest KICK! Perfect as a side for any meal or add crumbled breakfast sausage and mushroom for a WONDERFUL breakfast casserole.

Provided by karma17764

Categories     Potato

Time 40m

Yield 12 serving(s)

Number Of Ingredients 3

2 (1 lb) packages of oreida frozen hash browns with onions and peppers (If you can't find it, just get 2 packs of frozen hash browns)
2 (10 ounce) cans Campbell southwest-style pepper jack soup
1 (8 ounce) package cheddar cheese or 1 (8 ounce) package Mexican blend cheese

Steps:

  • Mix until soup, cheese, and potatoes are well blended.
  • Top with more shredded cheese.
  • Heat in 375 degree oven until all cheese is melted and potatoes are heated through.

Nutrition Facts : Calories 76.2, Fat 6.3, SaturatedFat 4, Cholesterol 19.9, Sodium 117.4, Carbohydrate 0.2, Sugar 0.1, Protein 4.7

SOUTHWESTERN BRISKET HASH



Southwestern Brisket Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

3 tablespoons vegetable oil
1 pound small red-skinned potatoes, quartered
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
Kosher salt
12 ounces leftover brisket from Slow-Cooker Barbecue Brisket, chopped, recipe follows
1 cup leftover brisket sauce from Slow-Cooker Barbecue Brisket, recipe follows
1 small bunch Swiss chard, stems removed, leaves chopped
2 ounces monterey jack cheese, thinly sliced
4 large eggs
1 avocado, cut into wedges
3 tablespoons packed light brown sugar
1 1/2 tablespoons chipotle chile powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact)
1 1/4 cups ketchup
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Potato salad and cornbread, for serving (optional)

Steps:

  • Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
  • Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
  • Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
  • Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
  • Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
  • Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
  • Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

Nutrition Facts : Calories 630 calorie, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 280 milligrams, Sodium 1231 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 43 grams

SOUTHWESTERN HASH



Southwestern Hash image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings (serving size: 1 1/4 cup of hash and 1 egg)

Number Of Ingredients 14

1 pound small red potatoes, cut into 1/2-inch cubes
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
3 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon ancho chili powder or other chili powder
3 medium tomatoes, diced (about 2 1/2 cups)
1 can no-salt-added black beans, drained and rinsed
Salt and freshly ground black pepper
1/3 cup chopped fresh cilantro leaves
4 eggs
Hot pepper sauce, for serving

Steps:

  • Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
  • Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
  • Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

Nutrition Facts : Calories 340 calorie, Fat 10 grams, SaturatedFat 2.2 grams, Cholesterol 212 milligrams, Sodium 110 milligrams, Carbohydrate 47 grams, Fiber 10 grams, Protein 17 grams

SOUTHWESTERN SWEET POTATO HASH WITH EGGS



Southwestern Sweet Potato Hash with Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 slices thick-cut bacon, chopped
1 medium sweet potato (about 1 pound), chopped
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon chili powder
Kosher salt and freshly ground pepper
1 11- to 12-ounce Southwest-style chopped salad kit
2 tablespoons sour cream
Grated zest of 1 lime, plus 1 tablespoon lime juice
4 large eggs
1/4 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro
Hot sauce, for serving

Steps:

  • Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
  • Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
  • Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
  • Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.

SOUTHWESTERN BREAKFAST HASH



Southwestern Breakfast Hash image

No one will miss eggs when you serve up this vegan breakfast meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

2 medium red potatoes, scrubbed and cut into 1-inch pieces
3 tablespoons canola oil
1/2 teaspoon ground cumin
1 jalapeno, seeded and finely diced
3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
8 ounces cherry tomatoes, halved
1 can (15 ounces) black beans, drained and rinsed
2 teaspoons nutritional yeast seasoning
1 package (8 ounces) plain, pasteurized organic tempeh, crumbled
1 medium avocado, coarsely chopped
Coarse salt and freshly ground black pepper

Steps:

  • Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.
  • Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heatedthrough. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

Nutrition Facts : Calories 457 g, Fat 24 g, Fiber 11 g, Protein 19 g, Sodium 100 g

SOUTHWESTERN HASH



Southwestern Hash image

"I had a similar dish at a restaurant in Arizona," recalls Marilyn Paradis of Woodburn, Oregon. "I enjoyed it so much I tried re-creating it at home. It's a special way to serve eggs."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

8 bacon strips, diced
1/2 cup chopped onion
1 garlic clove, minced
4 cups frozen cubed hash brown potatoes
1 can (4 ounces) chopped green chilies
1 medium tomato, diced
4 eggs, poached
Salsa

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon aside., In the same skillet, saute onion and garlic in reserved drippings until tender. Stir in hash browns and chilies. Cook and stir over low heat for 20 minutes or until lightly browned and heated through. , Just before serving, add tomato. Spoon onto plates; top with eggs and bacon. Serve with salsa.

Nutrition Facts : Calories 409 calories, Fat 31g fat (11g saturated fat), Cholesterol 243mg cholesterol, Sodium 521mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

SOUTHWESTERN HASH BROWN CASSEROLE



SOUTHWESTERN HASH BROWN CASSEROLE image

Categories     Cheese     Potato     Side     Bake

Yield 8 servings

Number Of Ingredients 12

Filling:
1/2 small onion, minced
16 ounces sour cream
12 ounces Mexican or Taco cheese
2 packages Ore-Ida Southwestern Hash Browns
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 can cream of chicken soup
1 stick of margarine, melted
Topping:
1 stick of margarine, melted
2-3 cups corn flakes

Steps:

  • Preheat the oven to 350°F. Mix together in a large bowl all of the filling ingredients until completely mixed. Spread into a 9"x13" casserole dish. Mix the topping ingredients together and spread over the top of the casserole. Bake at 350°F for 45 to 50 minutes.

SOUTHWESTERN HASH AND EGGS



SOUTHWESTERN HASH AND EGGS image

Number Of Ingredients 13

1 lb small red potatoes, cut into ½ inch cubes
1 tbs olive oil
1 small onion, diced (~ 1 c)
1 medium bell red pepper, seeded and diced (~ 1 c)
¼ ts ground cumin
½ ts dried oregano
1 ts ancho chile powder or regular chile powder
3 medium ripe tomatoes, diced (~ 3 c)
One 15.5-oz can black beans, preferably low-sodium, drained and rinsed
Salt & pepper to taste
1/3 c chopped fresh cilantro
Cooking spray
4 large eggs

Steps:

  • Place the potatoes in a large nonstick skillet. Cover with water, bring to a boil, and cook until the potatoes are fork-tender, about 8 minutes. Drain and transfer the potatoes to a bowl. Dry the skillet with a paper towel. Add the oil and heat over medium-high heat. Add onion and bell pepper and cook, stirring, until the vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and ancho powder. Add the tomatoes and beans and simmer until heated through, about 5 minutes. Season with salt and pepper. Stir in the cilantro. Transfer the hash to serving plates. With the heat off wipe out the pan again. Coat with cooking spray, turn the heat to medium-low, and cook the eggs how you want. Put an egg on to of each mound of hash. Serve with hot sauce.

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