HASH BROWN CRUSTED VEGGIE AND HAM QUICHE
Provided by Trisha Yearwood
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
- Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
- Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
- Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
- Cool at least 10 minutes before serving. Serve warm or at room temperature.
MANGO SALSA CHICKEN WITH VEGGIE HASH
This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 1025mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
MEXICAN VEGGIE HASH
A storecupboard, vegetarian fry-up with beans, sweetcorn, avocado and eggs, served with soured cream and tortillas
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
- Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.
Nutrition Facts : Calories 671 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
PALEO BREAKFAST VEGGIE HASH WITH EGGS
A great way to get your veggies at breakfast. A very fulfilling, tasty and healthy breakfast that fits in with the Paleo lifetstyle.You can substitute the squash with whatever vegetables you have handy or in the freezer. If you are trying for low-fat you can also use less butter and olive oil. The tomatoes add a sweet pop to the hash, I used mini heirloom tomatoes. I recommend grass-fed butter like Kerrygold brand.This was served with some turkey bacon. Nom, nom nom...
Provided by Maycat
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat large non-stick skillet over medium heat. Add olive oil and butter to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.
- At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.
- While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan.
- To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.
- This is nice served with a side of bacon, and some avocado.
SOYRIZO®, EGG, AND VEGGIE HASH
Lovely, tasty breakfast full of healthy ingredients. I like to add my eggs over-easy style and just gently fold into the Soyrizo® until fully cooked but you can cook the eggs any way you want.
Provided by Marlo Ann Walsh-Skinner
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat and add olive oil to the hot skillet. Cook onion, carrot, and zucchini until lightly softened, about 5 minutes. Add chopped spinach and cook for 2 minutes.
- Push all ingredients to one side of the pan. Add soy chorizo and cook until browned and hot, stirring occasionally, 2 to 4 minutes.
- Meanwhile melt butter in a separate skillet over medium heat and crack eggs into it. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Serve eggs with sauteed vegetables and soyrizo.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 17.1 g, Cholesterol 193.6 mg, Fat 23.4 g, Fiber 4 g, Protein 20.7 g, SaturatedFat 6.3 g, Sodium 986.9 mg, Sugar 3.2 g
SWEET VEGGIE HASH
A delicious combination of butternut squash and other veggies, enhanced with honey and spices! A great Meatless Monday option. Serve with rice or noodles.
Provided by Katie Scarlett Pivonka
Categories Butternut Squash Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly.
- Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated.
- Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 51.4 g, Fat 8.3 g, Fiber 9.5 g, Protein 8.2 g, SaturatedFat 1.2 g, Sodium 263.6 mg, Sugar 14.9 g
MANGO SALSA CHICKEN WITH VEGGIE HASH
This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes it come together quickly. And the veggies make the dish so pretty! -Lori Mclain, Denton, Texas
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat; saute potatoes, pepper and onion until potatoes are lightly browned, 6-8 minutes. Add asparagus; cook and stir until potatoes are tender, 2-3 minutes. Stir in chicken, 3/4 cup salsa and 1 tablespoon cilantro; heat through, stirring occasionally., Sprinkle with additional cilantro. Serve with remaining salsa.
VEGGIE HASH
Make and share this Veggie Hash recipe from Food.com.
Provided by Neo_Soul_Cook1111
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan and cover with water cook 6 to 8 minutes or until just tender. Drain and set aside.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, peppers, carrots and broccoli/cauliflower; sauté 5 minutes or until softened. Stir in the garlic and potato cook 4 to 5 minutes.
- Add 2 teaspoons (or to taste) of the seasoning mix. Cook 4 to 5 minutes or until the potatoes are cooked through. Stir in the kale, spinach, and cook tomatoes; until the greens are wilted.
Nutrition Facts : Calories 175.2, Fat 3.6, SaturatedFat 0.5, Sodium 32.7, Carbohydrate 33.1, Fiber 4.7, Sugar 3.5, Protein 3.8
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