Mike's Green Chile Hangover Hash

Name: Mike's Green Chile Hangover Hash
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 large Idaho Potatoes [or 3-4 lb Bag Frozen Hash Browns]; 2 can 4 oz Hot Green Chiles [chopped]; 1 can 10 oz ROTEL Tomatoes With Habaneros [use 1/2 can]; 2/3 cup Fresh Cilantro [reserve some for garnish]; 1/3 cup Fresh Chives [reserve some for garnish]; 1/4 tsp Ground Cumin; 1 tbsp Each: Granulated Garlic & Granulated Onion; 1/2 tsp Each: Coarse Ground Black Pepper - Red Pepper Flakes; 2 tbsp Butter [for frying potatoes]; 1/4 cup Water [for steaming potatoes]; 1/2 tsp Salt Or Seasoned Salt To Taste [not necessary since your hot sauces & salsas contain sodium]; 1 Bottle Hot Red Or Green Salsa; 1 Bottle Green Tabasco; 1 Bottle Red Tabasco; 1 cup Mexican 3 Cheese Or Cheddar Cheese; 4 6" Warm Tortillas; 4 large Fresh Eggs; 1 large Avocado [sliced - optional]; 1 Frying Oil; 1 lb Carnita Meat [pre-cooked & pre-packaged]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Alas! Science has definitively proven what we've long since suspected! Consuming hot chiles and peppers causes the brain to release a rush of endorphins akin to the levels it does while being in love!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Saved

Ingredients

15 mins

2 servings

Hash
4 largeIdaho Potatoes [or 3-4 lb Bag Frozen Hash Browns]
2 can4 oz Hot Green Chiles [chopped]
1 can10 oz ROTEL Tomatoes With Habaneros [use 1/2 can]
2/3 cupFresh Cilantro [reserve some for garnish]
1/3 cupFresh Chives [reserve some for garnish]
1/4 tspGround Cumin
1 tbspEach: Granulated Garlic & Granulated Onion
1/2 tspEach: Coarse Ground Black Pepper - Red Pepper Flakes
2 tbspButter [for frying potatoes]
1/4 cupWater [for steaming potatoes]
1/2 tspSalt Or Seasoned Salt To Taste [not necessary since your hot sauces & salsas contain sodium]
Sides & Garnishments
1Bottle Hot Red Or Green Salsa
1Bottle Green Tabasco
1Bottle Red Tabasco
1 cupMexican 3 Cheese Or Cheddar Cheese
46" Warm Tortillas
4 largeFresh Eggs
1 largeAvocado [sliced - optional]
1Frying Oil
Meat Options
1 lbCarnita Meat [pre-cooked & pre-packaged]

Saved

Steps

15 mins

1

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.
2

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.
3

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.
4

Place whole potatoes in fridge until completely cooled and slightly dried out. About a 1/2 hour.
5

Shred potatoes and place in fridge in an airtight bag overnight with spices.
6

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.
7

Heat pre-made Carnitas in microwave. [optional]
8

Remove lid and fry potatoes on high until they are browned and crispy on one side.
9

Fry eggs in separate pan to your preference.
10

Plate potatoes and place Carnitas, [optional] cheese, fried eggs and remaining garnishments on top.
11

Serve with warm tortillas, hot sauces and salsas, sliced Avocados and plenty of fluids to rehydrate your body.
12

Garnish with remaining green onions, fresh cilantro and dried parsley.

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on April 08, 2014 13:23

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!