Texas Hash

14 ingredients
9 steps

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
  • 12 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

  1. 1
    In a large skillet, heat 1 tablespoon butter over medium-high heat.
  2. 2
    Add onions, and let cook for 5 minutes, stirring occasionally.
  3. 3
    Add the jalapenos, and cook until bright green (about 3 minutes), stirring constantly.
  4. 4
    Lower the heat to medium, add the olive oil to the skillet.
  5. 5
    Add the potatoes and cook, stirring occasionally until the cubes go from opaque to translucent.
  6. 6
    Add the minced garlic, stir, and let sit for 1 minute.
  7. 7
    Sprinkle in the spices and Worcestershire sauce and stir to coat.
  8. 8
    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.
  9. 9
    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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