Hash

Instructions

Turkey Sausage Hash

1. Preheat oven to 425 degrees. In a large cast iron skillet on medium–high heat, add butter, ham, onions, potatoes, squash and mushrooms. Sauté until vegetables start to caramelize about 5-8 minutes. Add garlic and thyme to skillet; cook until garlic becomes fragrant. Season with salt and pepper.

2. Place skillet in oven and roast until vegetables become fork tender. Stir vegetables at least once or twice during roasting for even cooking and browning, about 20-30 minutes. Remove from oven and spoon hash on a plate.

3. In a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Crack eggs into pan and cook until eggs reach desired doneness. Season with habanero salt and black pepper. Drape eggs over hash and top with chives. Serve with avocado slices or your favorite condiments.    

Ingredients
  • 2 tbsp. unsalted butter
  • ¼ c. Tasso ham, diced
  • ½ c. pearl onions, peeled and sliced in half
  • 1 c. sweet potatoes, peeled and cubed
  • 1 c. Idaho potatoes, peeled and cubed
  • 1 c. acorn squash, peeled and cubed
  • ½ c. market mushrooms, stems removed, sliced
  • 3 garlic cloves, sliced
  • 2 thyme sprigs
  • 2 pinches of salt and black pepper
  • 2 whole brown eggs
  • 1 pinch Habanero salt
  • 1 pinch fresh black pepper
  • 8 chives, minced
  • 1 ripe but firm avocado, sliced lengthwise
The Back Story

 WHAT YOU NEED

2 tbsp. unsalted butter

¼ c. Tasso ham, diced

½ c. pearl onions, peeled and sliced in half

1 c. sweet potatoes, peeled and cubed

1 c. Idaho potatoes, peeled and cubed

1 c. acorn squash, peeled and cubed

½ c. market mushrooms, stems removed, sliced

3 garlic cloves, sliced

2 thyme sprigs

2 pinches of salt and black pepper

2 whole brown eggs

1 pinch Habanero salt

1 pinch fresh black pepper

8 chives, minced

1 ripe but firm avocado, sliced lengthwise

 

WHAT TO DO

1. Preheat oven to 425 degrees. In a large cast iron skillet on medium–high heat, add butter, ham, onions, potatoes, squash and mushrooms. Sauté until vegetables start to caramelize about 5-8 minutes. Add garlic and thyme to skillet; cook until garlic becomes fragrant. Season with salt and pepper.

2. Place skillet in oven and roast until vegetables become fork tender. Stir vegetables at least once or twice during roasting for even cooking and browning, about 20-30 minutes. Remove from oven and spoon hash on a plate.

3. In a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Crack eggs into pan and cook until eggs reach desired doneness. Season with habanero salt and black pepper. Drape eggs over hash and top with chives. Serve with avocado slices or your favorite condiments.    

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Sauté ½ yellow onion with olive oil in a skillet

-      Season steak with salt and pepper and add to pan

-      Add chopped rosemary

-      In a separate pan, heat 2 tablespoons olive oil butter blend

-      Add pumpkin and sauté on high heat to caramelize

-      Add cinnamon, nutmeg, and garlic to pan and continue cooking

-      Add wild rice to pumpkin, stir and remove from heat.

-      Add chopped porcini mushrooms to steak and onions

-      Cook steak and mushrooms until mushroom soften

-      Add chicken stock and 2 tablespoons olive oil butter blend to steak and cook until thickened

-      To serve, spoon steak over pumpkin hash

 

 

Ingredients
  • 8 ounces hanger steak, cubed into 1 inch pieces
  • 1 yellow onion, chopped
  • 1 tablespoon chopped rosemary
  • 3 tablespoons extra virgin olive oil
  • 1 cup pumpkin, peeled, seeded and cubed
  • 1 clove garlic, sliced thin
  • ⅛ teaspoons nutmeg
  • ¼ teaspoon cinnamon
  • 4 tablespoons olive oil butter blend
  • 2 cup wild rice, cooked
  • 1 cup porcini mushrooms, stems removed
  • ½ cup chicken stock
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