Tex-Mex Cheesy Potato and Bacon Hash

Tex-Mex Cheesy Potato and Bacon Hash is perfect for breakfast, brunch, lunch or dinner! Easy to make and ready to eat in 15 minutes if you use leftover cooked potatoes and only 30 minutes if you cook them from scratch. So it's a win-win dish because as well as being fast food it tastes delicious; a plateful of cheesy potato and bacon goodness. 'Hash' is a culinary dish consisting of chopped up meat, potatoes, and onions fried in a heavy-bottomed skillet or frying pan.

I used my Samuel Groves Ultimate Carbon Skillet which is half the weight of traditional cast iron; I'll tell you more about in a bit but it's excellent.

Tex-Mex Cheesy Potato and Bacon Hash

Of course, you can swap some of the ingredients if you want to it depends on what you happen to have in your fridge and if you're vegetarian just leave out the bacon or use Quorn bacon strips.

Don't be worrying at the mention of chilli flakes because ancho chillies are mild and sweet in flavour. Ancho (ahn-choh) chilli flakes are made by drying fresh poblano chillies. They're readily available in any good supermarket. Their name comes from their broad shape when dried and, by the way, ancho means wide in Spanish. But if you're really fussed you can of course just leave them out.

Samuel Groves Ultimate Carbon Pans:
Are formed by pressure (not cast) to create a virtually impenetrable pan, which then goes through a further 'under wraps' treatment which makes an inherent change to the pan’s composition, to create a sealed low maintenance pan, which doesn’t require constant seasoning and that will not rust.

They will also withstand really high temperatures and are just as at home in the oven as on the hob and are supported lifetime guarantee. Plus they will not break if dropped (whereas cast iron could).

Samuel Groves Ultimate Carbon Pan Collection

I've used my Ultimate Carbon 10-inch Skillet Frying Pan a few times now and it's just brilliant at holding heat, the potatoes and bacon I cooked for this recipe were really easy to get nice and crispy. By the way, it's also available in 12-inch if that suits your needs plus the range includes Chefs and Griddle pans too.

Ultimate Carbon pans will improve with age if the seasoning, patina can build. So, what exactly is patina? Food would stick easily to a new bare metal pan therefore it must either be oiled before use or seasoned. The coating is known as 'seasoning' and is initially created by a process of layering a very thin coat of oil on the pan. Then, the oil is polymerized to the metal's surface with high heat for a time. The base coat will darken with use. This process is known as seasoning; the colour of the coating is commonly known as its patina.

The very first time I used my pan after following the 'seasoning' process below I found I had to soak it (once the pan had cooled properly of course) in nice hot sudsy water in order to clean off some lightly burned on food, but the whole thing took less than 10 minutes. With that said, now that I've used the pan a few times, it's far easier to clean and food doesn't stick.

Care and use of Samuel Groves Ultimate Carbon:

We would recommend a gentle wash before use and then season as below or by using your preferred method.

Heat the pan on high heat, then add 1/2 teaspoon of vegetable oil. Once the oil is hot, use paper towels to evenly spread the oil over the interior of the pan.

Using the same oily paper towels, very lightly wipe the exterior of the pan (if you have a glass cook top, do not oil the exterior flat bottom of the pan). Then, with a clean paper towel, wipe off all excess oil from the interior and exterior of the pan.

Place the pan back on the burner at medium-high heat for approximately 25 minutes or until the pan appears to be dry inside and out.

Your Ultimate Carbon pan is now ready to use. The more you use it, the better it gets.
Suitable for all heat sources including the oven.

Although the Ultimate Carbon pans are dishwasher safe Samuel Groves say they strongly recommend against this in order to maintain the seasoned finish.

Tex-Mex Cheesy Potato and Bacon Hash 

Ingredients:
Serves 2
1 tablespoon vegetable oil
8 smoked streaky bacon rashers - cut into 1cm strips
400g baby potatoes - skin on and cut into bite-sized pieces
1 tablespoon Taco seasoning mix (I used the brand Old El Paso)
1 red or green chilli - thinly sliced
a pinch of dried ancho chilli flakes
a few baby tomatoes - halved
70g cheese - cut into small dice
3 spring onions (scallions) - thinly sliced
a small handful of flat leaf parsley - leaves only

Method:
Ideally use cooked leftover potatoes or you can parboil the potatoes until tender. Remove from the heat, drain well and leave in the saucepan to get cold.

Heat up a frying pan and add 1 tablespoon of vegetable oil. Add the bacon and cook until it's nice and crisp moving it about so it cooks evenly.

Once it's cooked to your liking (we like our bacon nice and crispy) remove the bacon using a slotted spoon and set aside. Do not wash the pan, use the oil to cook the rest of the dish.

Add the cooked potatoes and cook over medium heat stirring gently for about 4 minutes. Sprinkle over the taco seasoning mix and stir well to coat. Cook for a further 2 minutes before adding in the sliced chilli.

Once the potatoes are nice and crispy. Put the bacon back in along with the chilli flakes, tomatoes, cheese and spring onions.

Cook and stir for a couple of minutes until everything is piping hot, scatter of the parsley and serve straight away.

Cheesy Potato and Bacon Hash

Serving ideas:
Serve with a nice green salad or just a drizzle of sour cream. If you're really hungry you could top it with a fried egg.


Tex-Mex, Potatoes, Bacon, Hash
Tex-Mex, Potatoes, Brunch and Lunch, Leftovers
Tex-Mex
Yield: 2
Author:

Tex-Mex Cheesy Potato and Bacon Hash

Tex-Mex Cheesy Potato and Bacon Hash

Serve with a nice green salad or just a drizzle of sour cream. If you're really hungry you could top it with a fried egg.
Prep and cooking times are if you use leftover cooked potatoes.
prep time: 5 Mcook time: 10 Mtotal time: 15 M

ingredients:

  • 8 smoked streaky bacon rashers - cut into 1cm strips
  • 400g baby potatoes - skin on and cut into bite-sized pieces
  • 1 tablespoon Taco seasoning mix (I used the brand Old El Paso)
  • 1 red or green chilli - thinly sliced
  • a pinch of dried ancho chilli flakes
  • a few baby tomatoes - halved
  • 70g cheese - cut into small dice 
  • 3 spring onions (scallions) - thinly sliced
  • a small handful of flat leaf parsley - leaves only

instructions:

How to cook Tex-Mex Cheesy Potato and Bacon Hash

  1. Ideally use cooked leftover potatoes or parboil the potatoes until tender. Remove from the heat, drain well and leave in the saucepan to get cold.
  2. Heat up a frying pan and add 1 tablespoon of vegetable oil. Add the bacon and cook until it's nice and crisp moving it about so it cooks evenly.
  3. Once it's cooked to your liking (we like our bacon nice and crispy) remove the bacon using a slotted spoon and set aside. Do not wash the pan, use the oil to cook the rest of the dish.
  4. Add the cooked potatoes and cook over medium heat stirring gently for about  4 minutes. Sprinkle over the taco seasoning mix and stir well to coat. Cook for a further 2 minutes before adding in the sliced chilli.
  5. Once the potatoes are nice and crispy. Put the bacon back in along with the chilli flakes, tomatoes, cheese, and spring onions.
  6. Cook and stir for a couple of minutes until everything is piping hot, scatter of the parsley and serve straight away.
Created using The Recipes Generator


For more info on the Ultimate Carbon Range and to place an order:
Pop over to over at Samuel Groves
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Disclosure: I was sent the Samuel Groves ultimate carbon skillet frying pan to review. All thoughts and opinions are my own. I was not required to write anything positive.

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Jan