Step-by-Step Guide to Prepare Award-winning Mike's Green Chile Hangover Hash

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Award-winning Mike's Green Chile Hangover Hash. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mike's Green Chile Hangover Hash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Green Chile Hangover Hash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's Green Chile Hangover Hash is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Green Chile Hangover Hash estimated approx 15 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Mike's Green Chile Hangover Hash using 23 ingredients and 12 steps. Here is how you cook that.

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Ingredients and spices that need to be Get to make Mike's Green Chile Hangover Hash:

1. Hash
2. 4 large Idaho Potatoes [or 3-4 lb Bag Frozen Hash Browns]
3. 2 can 4 oz Hot Green Chiles [chopped]
4. 1 can 10 oz ROTEL Tomatoes With Habaneros [use 1/2 can]
5. 2/3 cup Fresh Cilantro [reserve some for garnish]
6. 1/3 cup Fresh Chives [reserve some for garnish]
7. 1/4 tsp Ground Cumin
8. 1 tbsp Each: Granulated Garlic & Granulated Onion
9. 1/2 tsp Each: Coarse Ground Black Pepper - Red Pepper Flakes
10. 2 tbsp Butter [for frying potatoes]
11. 1/4 cup Water [for steaming potatoes]
12. 1/2 tsp Salt Or Seasoned Salt To Taste [not necessary since your hot sauces & salsas contain sodium]
13. Sides & Garnishments
14. 1 Bottle Hot Red Or Green Salsa
15. 1 Bottle Green Tabasco
16. 1 Bottle Red Tabasco
17. 1 cup Mexican 3 Cheese Or Cheddar Cheese
18. 4 6" Warm Tortillas
19. 4 large Fresh Eggs
20. 1 large Avocado [sliced - optional]
21. 1 Frying Oil
22. Meat Options
23. 1 lb Carnita Meat [pre-cooked & pre-packaged]

Instructions to make Mike's Green Chile Hangover Hash

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.

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