Sunday, January 20, 2013

Texas Hash


Brunch Eats!


I must admit, I decided to make Texas Hash for brunch because everyone in my house overslept today and we missed breakfast. Actually we missed breakfast and lunch but who's keeping track.


I wanted my Texas Hash to be smokey, so I added 2 minced Chipotle peppers, which really kicked this dish up. 


Pre-boiling the potatoes for 5 minutes cuts down on the cooking time when you add the potatoes to the sausage mixture.

If you really want the potatoes to be crispy, boil the potatoes the night before, allow them to chill in the refrigerator overnight and then fry them the next morning, this makes the potatoes so crispy and good.

But as I stated, this was last minute due to oversleeping, so no time to cook the night before. 


Once the sausage mixture has been cooked and you added back the bacon, it's time to PUT SOME CHEESE ON IT! Use whatever cheese you have, but make sure you sprinkle, sprinkle...



I like to place my hash under the broiler for a few minutes, just enough time to melt my cheese.


 Garnish with extra green onions, serve with hot sauce and sour cream if you like.


Plate it up quick, I like it hot, although this is good at room temperature. 


Time for my favorite words of the day. Let's Eat!

Texas Hash

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

4 Idaho potatoes, peeled, diced into 1" chunks
1/2 lb breakfast sausage
8 slices thick cut bacon, diced
3 cloves garlic, diced
1 white onion, diced
2 fresh jalapenos, sliced
2 chipotle peppers, minced
1/2 bunch green onions, sliced
1 teaspoon creole seasoning or seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper
1 cup cheddar cheese, grated

Directions:

In a medium pot add diced potatoes, cover with cold water and boil for 5 minutes. Drain and set aside.

In a medium skillet add 1 tablespoon of olive oil and heat over medium heat. Add bacon and cook until crispy. Drain bacon and set aside.

Reserve 2 tablespoons of bacon grease and add white onion, jalapenos, chipotle peppers and saute for 5 minutes, add garlic and saute 1 minute more. Add breakfast sausage and cook until browned about 7 minutes, add potatoes and add all spices.

Mix mixture well and cook for about 5 minutes, stirring occasionally. Heat broiler. Toss in bacon and  half of green onions into potato mixture, top with cheese and place under broiler for 3-4 minutes or until cheese melts. Remove from oven and sprinkle remaining green onions on top.

Serve with sour cream.


4 comments:

  1. This sounds delicious! A Texan by marriage, I can really appreciate this dish. The chipotle sounds wonderful in it, too! I'd like to try this, but I'll have to use rutabagas for the potatoes, since I low-carb. But they're real close to potatoes in flavor and texture, so it should work. I'm glad I popped in to Foodblogs and caught your post today. Thanks so much! I look forward to making this soon.

    ReplyDelete
    Replies
    1. Hello Buttoni,
      Another substitute for potatoes could be zucchini or roasted eggplant. I also use turkey breakfast sausage. I don't ever skimp on the cheese, I will use a part skim mozzarella sometimes. I hope you enjoy it and thanks for stopping by.
      Lisa

      Delete
  2. suddenly so hungry when I look at it. nice recipe, thanks

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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