&Quot&#59;Cowboy Hash&Quot&#59; - Hey Good Lookin' Whatcha Got Cookin'?! Blog at Allrecipes.com - 196159

Hey Good Lookin' Whatcha Got Cookin'?!

"Cowboy Hash" 
 
Sep. 20, 2010 4:56 am 
Well, it doesn't really have an official name, but that's what I tend to think of it as!

I make this every now and then for a hearty weekend breakfast and it just sounded good yesterday! We usually make this with ground sausage, but decided to use canadian bacon yesterday. And most of the time I have yukon gold potatoes in my pantry, but decided to use the rest of the reds for the one we made yesterday. Very versatile to mix and match your favorites to make it "just right" for you! :)

Cowboy Hash
4-5 med/small potatoes (about 5 cups diced small)
1 small onion, finely diced
1/2 red bell pepper, diced
1/2 green bell pepper diced
Oil for browning potatoes
1/2 lb ground sausage or 6-7 rounds canadian bacon, diced
Seasoned salt and pepper to taste
1 cup shredded cheddar cheese

Put about 1/2 an inch of vegetable oil in a large, deep skillet on the stove over med/high heat and let that get hot while you dice your potatoes (the smaller you dice them, the faster they'll cook - just to keep in mind when planning everything else!) I like to dice mine into fairly small pieces to where they take about 15-20 minutes to get nice and brown and crispy once they hit the hot oil.

Put potaotes in the hot oil, and proceed to dice your vegetables. If using canadian bacon, heat about 1/2 TBS olive or vegetable oil in a 2nd small skillet on the stove over medium heat and saute the vegetables while the potatoes cook, about 10 minutes for the veggies, or until they reach desired tenderness. If using sausage, cook meat and veggies together until meat is cooked through and veggies are tender. Remove from heat and set aside.

Once the potatoes have reached desired crispness and color, turn off heat and remove them from the hot oil onto a large plate covered with paper towels using a slotted spoon. Get as much grease off as possible. Discard used oil, carefully wipe hot pan with another paper towel to remove excess grease. Put potatoes back into skillet on the stove, turn heat to medium or med/low, season potatoes with seasoned salt and pepper (as desired). Add veggies and meat to the potatoes. Gently stir to combine. Sprinkle with cheddar cheese and put a lid on the pan. Allow to sit on med - med/low heat for about 5 minutes or until cheese has melted.

My son and I like to top this mixture with a fried egg and I like some ketchup on the side! :)
 
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Rebekah Rose Hills

Living In
Hiram, Georgia, USA

Member Since
Apr. 2002

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy

Hobbies
Scrapbooking, Walking, Music

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About Me
I love preparing meals for my family, I grew up eating home cooked dinners as a child, and felt that time around the table was very special. It gives me a LOT of pleasure to prepare something my family enjoys!
My favorite things to cook
I cook with a lot of chicken, we prefer boneless, skinless breasts. I don't think I have a preference for a certain style of food, or ethnicity. I cook mainly simple, meat and rice/pasta/potatoes kinds of meals. I enjoy trying different flavors and fixing new recipes. We enjoy italian, southern, mexican, etc.
My favorite family cooking traditions
It's sort of a tradition in our house to have biscuits and gravy every weekend, usually Saturday morning. My husband grew up in the South, and it's comfort food! I love preparing a Traditional Thanksgiving Dinner: Roast turkey, green bean casserole, mashed potatoes, stuffing, rolls, and cranberry jelly... MMMMM!!!!
My cooking triumphs
I think I was pretty thrilled with myself the first time I successfully made a home-made pizza crust. I am also very good with homemade breads, and very proud of my banana and lemon poppy seed breads!
My cooking tragedies
I have two classic cooking tragedies from when I had just started cooking (age 16) - the first time was when I tried to thicken gravy by adding flour directly into the HOT liquid - LOTS of clumps... it was SOO gross! The 2nd time was when I tried to make my first white sauce, and I just could NOT get the flour to milk ratio right, it was pasty and disgusting!!! I've learned a lot since then, but those are classic OOPS memories!
 
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