Three Meat Cowboy Breakfast Hash

better than anyone house greasy spoon cafe truck-driving spot I ever visited in my life now like all them places but it's a warm your belly right here now it is good you know something that really takes me back to old country diners breakfast something that we used to ever want some well get when we was pretty small and that is a good breakfast hash I like to take hash and sort of step it up a little you're gonna put three different kinds of meat in this today three kinds of different meat three meat hash just like it says right there on the menu board three meat hash that's what I'm talking about but what goes on top that hash who a fresh fried easy over tackleberry egg laid up there so Jim mmm so let's get started on making this hash and what we're making today would probably get pretty close to serving for normal folks or to really hungry folks that's where I'm gonna put it I'm gonna use bacon chorizo and ham now I have done this with steak even leftover steak chopped it up and put it back in there but had a lot of people after they what's cutthroat kitchen and I made that hash Oh y'all didn't see me on there hey you better go back and look I won that time it's one of the few times that - actually I got to the winner's bracket and won so we made hash that morning and who they said it was out of this world so I'm gonna dice everything up to where it's in sort of bite-sized pieces because that's what hash he is four slices of good hug me bacon a cup of diced ham four ounces of chorizo what is let's count that one two three that's three meats welcome to the family the little red russet I was fixing to tell a story - me up three of them little red taters I like them in bite-sized pieces and then I just put them in some water done this ahead of time why do you put them into water that's so they'll 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 1 garlic clove done chopped up let's get to the stove now Bertha she's in here but I can't build a fire in here so I done drugged that gas grill over here so we didn't have to listen to that burner go all the time cuz I get tired of that sound so let's get started frying all this up that's quicker we start sooner we get finished the first thing that always goes in the bacon so we're gonna let this bake bacon Brown up really good I think you heard it when that hog jumped in the skillet it went to sizzling now sure this whole thing is seasoned for many years of abuse but even so you make sure it's hot before you put meat into it because if you don't it'll want it to adhere to the surface but you know what that translates to an Oklahoma it means come on over here and stick to me that's adhere see this while y'all was not watching and I was pretty busy I don't want in there and got me one of them poblanos and put it out here on the grill and roasted that rascal then sweated it remember that little trick you take you just a little bit of water spritz in that bag put that thing in there seal it up then things will peel a whole lot better I promise you they don't take no effort at all now if you like it even say hot hot get you some Serrano pal opinion whatever you want a lot of people put a bell pepper in there we're about halfway there go ahead you dumped that ham in there so it can go to getting some love from that bacon bacon is beginning to brown up the ham is good so let's get that out of there last but not least on the three meat treat the chorizo we're gonna let this brown up really good when it gets a little closer we're gonna go ahead and add that onion in there with it then we're gonna putting this stuff back together you can get a chorizo link sausage or you can get it in a casing sort of form the words just wrap now take it out of there and just squish it out in here and then just dice it up a little because it's gonna cook a whole lot better and it's even gonna be more tender after about maybe two minutes let's go ahead add the onion so we can get them in there so they can go to get in salt folks these onions have got softened enough to where we can go ahead and get this back over there in another spot so I'm just going to dump it right back we're gonna mix all this up a little and I've got the burner on low over here on this side so it's keeping all that warm so in that same skillet after we got the chorizo the ham the bacon and the poblano out of there and the onion let's add just a little oil to this rascal which is probably pretty close to a third of a cup and we're gonna let that get good and hot so let's add the rest of them potato going to cook them up I want to get a good and crispy say you doesn't bake some taters the night before you've had them in the icebox slice them Rascals up you can deep-fry them or fry they'll get back crispy do y'all carry that in your back pocket I do I'm gonna season them with some of our original because whoo it go good on everything but folks let me tell you it go really good on some taters so we got this where we want it that is all over there so and that skillet sort of hot so I'm gonna do this in a hurry as you can see they ain't hardly no grease left in this skillet so we're gonna dump all this back in here or we can get it incorporated really well and when we know that it is well mixed then we'll set this aside and just keep it new one I don't got my favorite egg frying skillet out which is that field number eight so I got me one tablespoon of butter in here that I'm going to let get to melting and hot in they go I like to hear that sound you find out how level stuff is too when you go to fry an egg somewhere you see where it gets to run over easy is what we're after to acquire season these Rascals a little little salt little pepper brine egg in a cast-iron skillet it's got to be really seasoned oil first because eggs can stick in anything do you see them see how they sort of run around all over the pan that is a good skillet so let's turn on that rest all over we are so close now that ain't even funny today is room for two more eggs in there but I'm pretty hungry so I think I can make that work you can't even after you get this on the plate if you won't put your little cheese on it or something like that 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 mmm there's so much flavor that that chorizo brings in there when you mix it back in with that onion that right there is some fine dining I got you one laid back big I promise remember hash little bites everything is diced up really well three meats yes that's what I'm talking about three meats you can substitute whatever you mean this is sort of like a happy meal putting it what makes you happy keep your two skillets going but you got to have something to keep this warm while you're waiting on something else it's hearty its warming best thing ever thank you god bless you the hardest challenge that I think I faced and I guess so really I didn't have but - and that was the man with the Spurs on that they laid on the table and I had to cut all my vegetables but I got to thinking I didn't have to cut nothing but some romaine and some jalapenos well there's no music out here saying I said Joe poor Laney dance no me that's [Music]

Channel: Cowboy Kent Rollins

Views: 1,114,043

Keywords: hash, breakfast hash, breakfast, cast iron, cast iron skillet, dutch oven, eggs, cowboy cooking, cowboy recipe, outdoor cooking, camp cooking, ranch cook, food network, chopped, grilling, ranch life

Id: z64lAyS_QvY

Length: 9min 23sec (563 seconds)

Published: Thu Jan 25 2018

Reddit Comments

[u/lifewontwait86]

I just watched this video a few days ago! I had a lot of chorizo and was looking for some ideas to kill the potatoes, chorizo and eggs. Ended up doing the standard hash like this, except I cracked eggs in the skillet and baked it, then ate it with corn tortillas.

I really enjoy Cowboy Kent. He represents that good, warm-hearted, friendly American side. I'm from California. There's a big mix of everything but watching Cowboy Kent cook and explain things is always so enjoyable.