Best Kellys Hot Hash Recipes

HEAVENLY HOTS

Heavenly Hots image

This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don't cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.

Provided by Amanda Hesser

Categories breakfast, dinner, main course

Time 15m

Yield Makes 50 to 60 small pancakes

Number Of Ingredients 7

Ingredients

4 large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cake flour
2 cups sour cream
3 tablespoons sugar
Solid vegetable shortening for greasing griddle or skillet

Steps:

Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)
The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls - I used ¾ tablespoon - of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don't want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side.

KELLY'S HOT HASH

Kelly's Hot Hash image

This works great as a paleo breakfast! Microwave a small bowl full of hash, dash on some Buffalo Tabasco®, and enjoy!

Provided by Tom

Categories Ground Turkey

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound ground turkey
2 tablespoons olive oil
1 leek, minced
1 red bell pepper, minced
1 carrot, peeled and minced
1 small zucchini, peeled and cut into small dice
4 crimini mushrooms, minced
1 pound baby kale, roughly chopped
salt and ground black pepper to taste
1 dash Buffalo-style hot pepper sauce (such as Tabasco®)

Steps:

Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.
Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 9.8 g, Cholesterol 41.8 mg, Fat 8.2 g, Fiber 2.2 g, Protein 14.1 g, SaturatedFat 1.6 g, Sodium 93.1 mg, Sugar 1.7 g