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Before you jump to Mike's Green Chile Hangover Hash recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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We hope you got benefit from reading it, now let’s go back to mike's green chile hangover hash recipe. To make mike's green chile hangover hash you need 23 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Mike's Green Chile Hangover Hash:

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