Best 5 Yukon Gold And Green Chile Hash Recipes
**Yukon Gold and Green Chile Hash: A Flavorful and Versatile Breakfast Treat**
If you're looking for a hearty, flavorful, and versatile breakfast option, look no further than Yukon Gold and Green Chile Hash. This delectable dish combines the earthy sweetness of Yukon Gold potatoes with the vibrant heat of green chiles, creating a harmonious blend of flavors that will tantalize your taste buds. With its simple yet effective ingredients and customizable toppings, this hash is a perfect canvas for your culinary creativity. Whether you prefer a classic preparation or enjoy experimenting with different ingredients, this recipe is sure to become a staple in your breakfast repertoire.
**Recipes Included:**
1. **Basic Yukon Gold and Green Chile Hash:** This classic recipe provides a solid foundation for your hash-making journey. Yukon Gold potatoes, green chiles, onions, and garlic are sautéed together until tender and flavorful. Seasoned with salt, pepper, and cumin, this hash is a straightforward and delicious option that will please everyone at the table.
2. **Chorizo and Sweet Potato Hash:** For a more robust and flavorful variation, try this recipe that incorporates crumbled chorizo and sweet potatoes. The smoky richness of the chorizo pairs perfectly with the sweetness of the potatoes, while the green chiles add a touch of heat. This hash is sure to become a favorite for those who enjoy a hearty and flavorful breakfast.
3. **Loaded Hash with Fried Eggs:** Take your hash to the next level with this loaded version that includes fried eggs, avocado, and salsa. The creamy richness of the eggs, the creamy texture of the avocado, and the tangy freshness of the salsa create a symphony of flavors that will make you forget all about your morning grogginess. This hash is perfect for a special weekend brunch or a lazy Sunday morning breakfast.
4. **Vegan Yukon Gold and Green Chile Hash:** For those who prefer a plant-based diet, this vegan hash is a delicious and satisfying option. Tofu, bell peppers, and black beans provide a protein-packed and flavorful base, while the green chiles add a touch of heat. This hash is not only delicious but also packed with nutrients, making it a great choice for a healthy and ethical breakfast.
5. **Hash Brown Casserole:** If you're looking for a make-ahead breakfast option, this hash brown casserole is a lifesaver. Simply layer cooked hash browns, green chiles, cheese, and eggs in a baking dish, then bake until golden brown and bubbly. This casserole is perfect for busy mornings or for feeding a crowd, and it can be easily customized with your favorite toppings.
GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
- Preheat a grill or grill pan on medium-high heat.
- Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.
WILD MUSHROOM-YUKON GOLD HASH
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl. Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
PAN ROASTED POUSSIN WITH YUKON GOLD HASH AND BONE MARROW SAUCE
Steps:
- Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a large saute pan. Season poussin with salt and pepper and sear on both sides until golden brown. Place the pan on a baking sheet and roast in the oven for 10 to 12 minutes, until cooked through. Remove the poussin from the pan and pour off all but 2 tablespoons of the fat.;
- Heat the duck fat in a large saute pan over high heat. Add the potatoes, season with salt and pepper and cook until lightly golden brown. Add the remaining ingredients and cook until heated through. Fold in the parsley and reseason with salt and pepper, to taste.;
- Place the saute pan with the chicken drippings on the stove and heat until almost smoking. Add the shallots and cook until lightly golden brown. Add the red wine and port and cook until reduced by 3/4. Add the chicken stock and reduce by half. Whisk in the bone marrow and season with salt and pepper, to taste.;
WILD MUSHROOM-YUKON GOLD HASH
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
- Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
AU GRATIN POTATOES WITH GREEN CHILES
These cheesy potatoes would be quite popular at holiday meals or potlucks. I like to serve it with my holiday ham.-Cathy Rau, Newport, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 18
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook for 2-3 minutes. Drain and pat dry; set aside., In a large saucepan, saute onion in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the broth, milk and cream. Bring to a boil; cook and stir for 2-3 minutes or until thickened. , Stir in the chilies, cheddar cheese, Swiss cheese, 1/2 cup Parmesan cheese, mustard, garlic powder, pepper sauce and nutmeg until cheese is melted. , In a greased 13x9-in. baking dish, arrange half of the potatoes and cheese sauce. Repeat (dish will be full)., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 242 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.
Tips:
- Yukon Gold potatoes are the best choice for this hash, as they hold their shape well and have a slightly sweet flavor.
- Use a large skillet or griddle to cook the hash, so that the potatoes and vegetables have plenty of room to spread out and crisp up.
- Don't overcrowd the skillet or the potatoes will steam instead of fry.
- Use a spatula to press down on the potatoes and vegetables as they cook, so that they get nice and crispy.
- Season the hash with salt, pepper, and other spices to taste.
- Serve the hash hot with your favorite toppings, such as eggs, salsa, avocado, or sour cream.
Conclusion:
Yukon Gold and Green Chile Hash is a delicious and easy-to-make breakfast or brunch dish. It's packed with flavor from the potatoes, vegetables, and green chiles. This hash is also a great way to use up leftover potatoes and vegetables. So next time you're looking for a quick and easy meal, give this recipe a try.
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