We’ve partnered up with FoodMaven & Mines Dining by Sodexo to bring Colorado School of Mines students (and you!) the ultimate cleaning out the fridge meal. Not complicated and all about reducing food waste. We ❤️ this virtual farm-to-table cooking demo ~

Cowboy Hash

the ultimate cleaning out the fridge recipe that makes for a complete meal ... meat & potatoes kind of meal that truly satisfies :)

yields 4 servings prep: 10 minutes cook: 20-25 minutes

INGREDIENTS

*the idea is to use whatever you have in your fridge or kitchen, but follow the recipe for ideas and structure

1 1/2 - 2 lbs of fingerling potatoes - Tip: we recommend storing your potatoes in the fridge actually and not around onions or garlic
1 red onion (or shallot, yellow or white onion)
1-2 jalapeno peppers
1 bell pepper (any color you like)
6 or so garlic cloves
eggs to top hash (2-4)
cheddar cheese (I love grating cheese for that oh-so-good freshness)
high-heat cooking oil (love Colorado Mills Sunflower Oil or avocado oil)
broth (veggie, chicken, beef or even just use water)
Kosher salt
freshly ground black pepper
paprika (smoked is also amazing)
fresh or dried herbs like parsley for garnish
hot sauce of your choosing

*other great options: tomatoes, mushrooms, chard, spinach, scallions, leftovers

**your cowboy hash can easily be made vegetarian, but for those true cowboys, feel free to throw in any leftover meats such as ham, bacon, shredded pork, brisket, steak .. yum!

DIRECTIONS

1. First, get your fingerling potatoes going. Wash & chop them into small pieces. Leave the skins on for all that nutrient goodness. Fill a microwave-safe bowl with a little water, toss your chopped fingerlings in there and cook for 6 minutes in the microwave. Also, make sure to preheat your oven to 350°F.

2. Chop and dice all your other veggies. Grate your cheese if needed.

*Note: you'll notice in the video my red onion has started sprouting. That yellow in the middle. As we're talking about food waste, this is a great opportunity to mention that onions, shallots, garlic - they are going to sprout over time, and it's completely ok to still use them. Especially a yellow sprout. When it starts to turn more green, maybe consider being more careful and working around it. I chopped my onion as normal here, and then tried pulling out as many of the yellow sprout pieces as possible. They can be a little more bitter, but since we're sauteing for a long time here, I wasn't too worried on the taste. Also to note, potatoes sprout over time as well, so when that happens, just use your fingerlings and rub those sprouts right off. Super easy!

3. Add some cooking oil to a skillet on medium-high heat. Once warmed up, start sautéing your onions and peppers. Cooking for about 8 minutes or so, until softened, stirring occasionally. You want your onions translucent and the peppers softened. A little burned edging makes this more of a ranch hash anyways. Perfection is not the goal here.

4. Reduce your heat to medium. Add in your chopped fingerlings. Start stirring. Add in your seasoning, as well as slowly add in some water or broth. This is also a good time to add in your garlic. You'll keep stirring occasionally until your potato pieces have become crispy on the outside. This usually takes about 15 minutes or so, depending on how many fingerling potatoes you used.

5. Now, you can stop right there and add some cheese for that extra goodness OR elevate the hash by making 2-4 small openings in the skillet, breaking eggs, and then adding your skillet to the oven for 10 minutes at 350°F.

6. Complete your hash with any extra seasoning, add some more cheese to top, some chopped fresh herbs like parsley and of course, your favorite hot sauce. Enjoy ~ preferably with a steaming cup of coffee in the morning or a glass or red wine or whiskey in the evening. I'm all about the ambience, so black candles added are always a must.

The Ultimate Breakfast Burritos

yields 4-6 burritos no prep time if made hash cook: 10 minutes or so for burrito fix-ins

INGREDIENTS

your cowboy hash
tortillas of your choosing
scrambled eggs
cooked chorizo, sausage, steak or bacon
green salsa
grated cheese
hot sauce, if desired

DIRECTIONS

Once you've made a cowboy hash, you can make some incredible burritos to have for the week. On a big tortilla (tip: wrapped in a damp paper towel, microwave for a few seconds to soften and bring out the freshness in your tortilla), add in a little of your hash, some scrambled eggs (love mixing the salsa verde in while cooking these towards the end), cooked chorizo, sausage or bacon, and you can even add in a little hot sauce. Top with some cheese for that gooey inside. Roll up your burrito by folding in the sides first, then making sure to roll as tightly as possible. I like to add my burrito back to the skillet for a minute or so on each side to brown up the burrito and combine the ingredients all together with heat. Top your burrito with salsa verde or your favorite salsa, tomatoes, whatever you like! Enjoy :)