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Three Meat Cowboy Breakfast Hash
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Aug 23, 2023
Used in this video: Red River Ranch Original Seasoning: https://kentrollins.com/shop-1/ Salt and Pepper holder: http://amzn.to/2GgUT8Z ---------------------- You know what I love about a good breakfast hash? Meat! We've got a hearty breakfast hash recipe that is sure to stick to your ribs. Hope y'all enjoy! Three Meat Cowboy Breakfast Hash 4 Slices thick cut bacon, chopped 1 cup diced ham 1 poblano pepper, diced 4 ounces chorizo ½ diced yellow onion 1 garlic clove, minced ¼ - 1/3 cup canola oil or fy oil 3 medium red potatoes, chopped 1 tablespoon butter 2 - 4 eggs
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0:00
Better than any Waffle House, Greasy Spoon Cafe, truck driving spot I ever visited in my life
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Now, I like all them places, but it's a warm your belly right here now
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It is good. You know, something that really takes me back to old country diners, breakfast
0:26
something that we used to every once in a while get when we was pretty small
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and that is a good breakfast hash. I like to take hash and sort of step it up a little
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We're going to put three different kinds of meat in this today. Three kinds of different meat
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See it again? Three meat hash, just like it says right there on the menu board
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Three meat hash. That's what I'm talking about. But what goes on top that hash
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A fresh, fried, easy over, cackleberry egg laid up there so gentle
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So let's get started on making this hash. And what we're making today would probably get pretty close to serving four normal folks or two really hungry folks
1:06
That's the way I'm going to put it. I'm going to use bacon, chorizo, and ham
1:13
Now, I have done this with steak even, leftover steak, chopped it up and put it back in there
1:18
But had a lot of people after they watched Cutthroat Kitchen and I made that hash
1:22
Oh, y'all didn't see me on there? Hey, you better go back and look
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I won that time. It's one of the few times that actually I got to the winner's bracket and won
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So we made hash that morning and they said it was out of this world
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So I'm going to dice everything up to where it's in sort of bite-sized pieces
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because that's what hash is. Four slices of good hog meat bacon
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A cup of diced ham. Four ounces of chorizo. What is? Let me count that
1:56
One, two, three. That's three meats. Welcome to the family the Little Red Russet
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It's not a Russet. I was fixing to tell a story. Oh, man
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Dice me up three of them little red taters. I like them in bite-sized pieces and then I just put them in some water
2:13
Done this ahead of time. Why do you put them in the water That so they keep the color before we cook them That way I know that I can just let them sit there Ham chorizo bacon taters half a yellow onion one garlic clove done chopped up
2:29
Let's get to a stove. Now Bertha, she's in here, but I can't build a fire in here, so I don't drug that gas grill
2:35
over here so we didn't have to listen to that burner go all the time because I get tired
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of that sound. So let's get started frying all this up. as quicker we start, sooner we get finished
2:47
The first thing that always goes in, the bacon. So we're going to let this bacon brown up really good
2:55
I think you heard it when that hog jumped in the skillet
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It went to sizzling. Now, sure, this old thing is seasoned for many years of abuse
3:04
but even so, you make sure it's hot before you put meat into it, because if you don't
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it'll want it to adhere to the surface. Like, you know what, that translates to in Oklahoma
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It means come on over here and stick to me. That's at here. See this
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While y'all was not watching, and I was pretty busy, I don't want in there and got me one of them, Pobanos
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and put it out here on the grill and roasted that rascal
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Then sweated it. Remember that little trick? You take you just a little bit of water, spritz in that bag
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put that thing in there, seal it up. Them things will peel a whole lot better
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promise you. It don't take no effort at all. Now if you like it even say hot hot, get you
3:53
some serranos, jalapeno, whatever you want. A lot of people put a bell pepper in there
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We're about halfway there. Go ahead and dump that ham in there so it can go to getting some
4:07
love from that bacon. is beginning to brown up, the ham is good, so let's get that out of there
4:19
Last but not least on the three meat treat, the chorizo. We're going to let this brown up really good. When it gets a little closer, we're going to go ahead and add that onion in there with it
4:31
Then we go to putting this stuff back together You can get a chorizo link sausage or you can get it in a casing sort of form to where it just wrapped Now take it out of there and just squish it out in here and then just dice it up a little
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because it's going to cook a whole lot better and it's even going to be more tender
4:51
After about maybe two minutes, let's go ahead and add them onions so we can get them in there
4:56
so they can go to getting soft. Folks, these onions have got softened enough to where we can go
5:06
go ahead and get this back over there in another spot. So I'm just going to dump it right back
5:12
We're going to mix all this up a little, and I've got the burner on low over here on this side
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so it's keeping all that warm. So in that same skillet after we got the chorizo, the ham, the bacon, and the pablano out of
5:25
there and the onion, let's add just a little oil to this rascal, which is probably pretty
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close to a third of a cup. And we're going to let that get good and hot
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So let's add the rest of them potatoes. And we're going to cook them up
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I want to get them good and crispy. Say you done bake some taters the night before
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You've had them in the ice box. Slice them rascals up. You can deep fry them or fry them
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They'll get back crispy. Do y'all carry that in your back pocket
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I do. I'm going to season them with some of our original. Because, who, it go good on everything
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But folks, let me tell you, it'd go really good on some taters. So we got this where we want it
6:15
That is all over there. And that skillet's sort of hot, so I'm going to do this in a hurry
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As you can see, there ain't hardly no grease left in the skillets. So we're going to dump all this back in here to where we can get it incorporated really well
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And when we know that it is well mixed, Then we'll set this aside and just keep it warm
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I don't got my favorite egg frying skillet out, which is that field number eight
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So I got me one tablespoon of butter in here that I'm going to let get to melting and hot
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In they go. I like to hear that sound. You find out how level stuff is too When you go to frying eggs somewhere you see where it gets to run Over easy is what we after to acquire
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Season these rascals a little, little salt, little pepper. Brine egg in a cast iron skillet, it's got to be really seasoned well first
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because eggs can stick in anything. Do you see them, see how they sort of run around all over the pan
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That is a good skillet. So let's turn that rascal over. We are so close now, it ain't even funny
7:35
There is room for two more eggs in there, but I'm pretty hungry, so I think I can make that work
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You can even after you get this on the plate, if you won't, put you a little cheese on it or something like that
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It's a pretty little dish it is when you get it on the plate, or you can eat it right out of the skillet
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Hmm. There's so much flavor that that chorizo brings. brings in there when you mix it back in with that onion
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That right there is some fine dining. I got you one laid back, Big, I promise
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Remember, hash, little bites. Everything is diced up really well. Three meats
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Yes, that's what I'm talking about. Three meats. You can substitute whatever you want
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This is sort of like a happy meal. Put in it what makes you happy. Keep you two skillets going
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but you've got to have something to keep this warm while you're waiting. on something else. It's hearty, it's warming. Best thing ever. Thank y'all. God bless you
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What was the hardest challenge on Cut Road? The hardest challenge that I
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faced, and I guess really I didn't have but two. And that was the man with the spurs on
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that they laid on the table and I had to cut all my vegetables. But I got to thinking, I didn't
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have to cut nothing but some romaine and some halopoean. You have had, um, when you win, you have to do a dance, right
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Why don't you redo the dance for all of us? Well, there's no music out here, Shinn
9:08
Come on. Do the dance you did. That's a Joe Parlani dance, you know what I mean
9:17
That's... That's your winning money dance
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