Hello, I’m Elise. Today, I will show you a way to prepare mike’s green chile hangover hash recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mike’s Green Chile Hangover Hash Recipe
Mike’s Green Chile Hangover Hash is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Mike’s Green Chile Hangover Hash is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook mike’s green chile hangover hash using 23 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mike’s Green Chile Hangover Hash:
- Take Hash
- Get 4 large Idaho Potatoes [or 3-4 lb Bag Frozen Hash Browns]
- Prepare 2 can 4 oz Sausage Green Chiles [chopped]
- Get 1 can 10 oz ROTEL Tomatoes With Habaneros [use 1/2 can]
- Take 2/3 cup Fresh Cilantro [reserve some for garnish]
- Take 1/3 cup Fresh Chives [reserve some for garnish]
- Make ready 1/4 tsp Ground Cumin
- Prepare 1 tbsp Each: Granulated Garlic & Granulated Onion
- Get 1/2 tsp Each: Coarse Ground Black Pepper - Red Pepper Flakes
- Get 2 tbsp Butter [for frying potatoes]
- Make ready 1/4 cup Water [for steaming potatoes]
- Make ready 1/2 tsp Salt Or Seasoned Salt To Taste [not necessary since your sausage sauces & salsas contain sodium]
- Take Sides & Garnishments
- Prepare 1 Bottle Sausage Red Or Green Salsa
- Take 1 Bottle Green Tabasco
- Take 1 Bottle Red Tabasco
- Take 1 cup Mexican 3 Cheese Or Cheddar Cheese
- Prepare 4 6 Warm Tortillas
- Get 4 large Fresh Eggs
- Take 1 large Avocado [sliced - optional]
- Prepare 1 Frying Oil
- Get Meat Options
- Make ready 1 lb Carnita Meat [pre-cooked & pre-packaged]
Steps to make Mike’s Green Chile Hangover Hash:
- For ease, you can purchase pre-made hash browns in the 3 to 4 pound bag. Just know that fresh potatoes are more flavorful and more absorbant. If you do choose this method, disregard Steps #2 through #5.
- Authors Note: The potatoes can be made the night before and sealed in an air tight Ziplock bag. Add to them all ingredients in the, Hash, section [except for] water, butter, canned green chiles, fresh cilantro and 1/2 can ROTEL tomatoes. By adding the chiles and tomatoes the night prior will cause your potatoes to be too watery.
- Clean potatoes and boil on high for 20 minutes or until a knife can penetrate the largest potato without much resistance. Do not over boil your potatoes. You don’t want watery potatoes. You’ll want them boiled yet firm. Peel skins from potatoes after they have cooled down slightly if desired.
- Place whole potatoes in fridge until completely cooled and slightly dried out. About a 1/2 hour.
- Shred potatoes and place in fridge in an airtight bag overnight with spices.
- If using the hand shredded method, in the morning, add butter, green chiles, 1/2 can ROTEL with limited juice, fresh cilantro, potatoes and water in pan. Mix, cover and let potatoes steam for 5 minutes. *If using pre-made potatoes, place all Hash ingredients in pan and follow same steps.
- Heat pre-made Carnitas in microwave. [optional]
- Remove lid and fry potatoes on high until they are browned and crispy on one side.
- Fry eggs in separate pan to your preference.
- Plate potatoes and place Carnitas, [optional] cheese, fried eggs and remaining garnishments on top.
- Serve with warm tortillas, sausage sauces and salsas, sliced Avocados and plenty of fluids to rehydrate your body.
- Garnish with remaining green onions, fresh cilantro and dried parsley.
So that is going to wrap it up for this special dish mike’s green chile hangover hash recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
