Texas Hash
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 large sweet onion, chopped (preferably Texas Sweet)
- 5 fresh jalapenos, chopped
- 5 medium idaho potatoes, peeled (or not)
- 3 -4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 (10 ounce) can Rotel Tomatoes (I prefer extra-hot, but any heat level can be used)
- 2 cups left-over mesquite-smoked beef brisket, chopped
- salt & freshly ground black pepper
- sharp cheddar cheese (optional)
- sour cream (optional)
directions
- In a large skillet, heat 1 tablespoon butter over medium-high heat.
- Add onions, and let cook for 5 minutes, stirring occasionally.
- Add the jalapenos, and cook until bright green (about 3 minutes), stirring constantly.
- Lower the heat to medium, add the olive oil to the skillet.
- Add the potatoes and cook, stirring occasionally until the cubes go from opaque to translucent.
- Add the minced garlic, stir, and let sit for 1 minute.
- Sprinkle in the spices and Worcestershire sauce and stir to coat.
- Add the Rotel tomatoes and left-over meat, raise the heat to medium-high, and cook until the moisture is completely out of the pan and the potatoes and onions start to get brown edges.
- Spoon into bowls and add cheese and sour cream, if desired (they do make a lovely creamy contrast to the spicy mixture, so I highly recommend using them).
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RECIPE SUBMITTED BY
Allison B.
United States