HANGOVER TRIO | Hash, Chilaquiles & Ramen

We make a Trio of Hangover Dishes, a Hangover Hash, Hangover Chilaquiles & Hangover Ramen….all easy & delicious versions that are perfect for when you have a hangover.
Thank you @kimberlylamantia7794 for the idea!
Recipe: https://timschaoskitchen.com/f/hangover-trio
Website: https://timschaoskitchen.com/
Time Stamps
Hangover Hash – 0:52
Hangover Chilaquiles – 3:04
Hangover Ramen – 7:53
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Hey Nash, what should we make? Our good friend Kimberly requested a trio of hangover dishes, so let’s make that. All right, let’s make a hangover trio. [Music] So, our good friend Kimberly wanted us to make a trio of hangover dishes. So, today that’s what we’re going to do. We’re going to make a hangover hash, some chilles, and some ramen or some hangover ramen. Now, if you’re hung over, the last thing you want to do is a long or tedious recipe or anything that requires a lot of work. That’s probably not what you’re going to do. So, we’re going to do the quickest, dirtiest, easiest version of the three and make them so they’re still delicious, but require as little work as possible so they’re realistic in case you’re hung over. So, hey, without further ado, let’s go. [Music] For our hangover hash, we start with a pan on medium heat. We throw in some cubed potatoes. Well, you might as well just use them all. And these are the ones from the freezer section. They’re already cubed. They’re frozen. They got some peppers and some onions because again, you could cut your own potatoes, but like I said, if you’re hung over, trying to make this realistic, so you probably want to do as little work as possible. So, this is easy. out of the freezer into the pan on medium heat. And then we’re just going to cook these up and let them go until they get cooked to nice and crispy. Once your potatoes are cooked and a little bit crispy, we just go ahead and add some salt and pepper. Clear out some space in the middle. Then we throw in some chreso. Break that up as best you can. Just kind of get that mixed in with your potatoes. We let that cook until your chorizo is all cooked through. Once your chorito’s all cooked, go ahead and add salsa. Want enough to cover the whole thing. And we want to let that salsa heat up nicely. Then we want to make some little wells. [Music] Then we crack our eggs in there. And we turn the heat down, cover this up, and let the eggs cook. And once your whites are set, then we go ahead and turn it off and let it cool. Oh, I kind of that up. We got our little hangover hash. I messed up and I overcooked the eggs and the poach. So, I just made myself a nice little sunny side up egg with a nice runny yolk. So, my bad, but you know, I don’t stage anything. I just cook things and if I mess up, I mess up. So, we’re going to throw a little bit of avocado on this guy. A little bit of queso fresco cheese. That’s kind of a big piece. And you want to serve this with toast or some tortillas. Just Can I get that in there? There we go. Yeah. There we go. Clean up our mess. Kind of. Sort of. We’re just going to make another one. But anyways, and there we have our hangover hash. Oh, let’s You know what? Let’s do a little bit of cilantro. And there we have our hangover hash. [Music] And for a hangover chillechis, chillesis. I’m probably pronouncing that wrong. My apologies. But basically, it’s kind of like a fancy sauteed chips and salsa. Basically, with a bunch of toppings and then you make it delicious. Usually throw a fried egg on top or whatever. Anyways, so first we make our salsa thing. Actually, we don’t need that yet. So, we start with some tomatoes. I’m just going to cut the tops off of these guys and just throw them all in here. Then, we’re going to throw in a half a diced onion. Two diced Well, not diced, like rough chopped. Yeah, that’s going to work. Just mash it all down. Sure, why not? Some minced garlic. You could literally just throw in. We’re going to blend this. So, you you literally just throw in two or three cloves whole. A little bit of salt and pepper. We can always add more later when we taste it. And a cup and a quarter of chicken broth. Put our little blender lid on this guy. I don’t know why I’m suddenly reverting to a southern a southern accent of some sort, but oh well. We’ll just make work. We’ll just We’ll just make it work, right? Sorry. And we’ll just put our guy right here. And then we will hit blend. And once you got something nice and smooth, this is way thinner than I wanted it to be, but that’s okay. We’re going to go reduce it in a pan. And how watery this is is really going to depend on what tomatoes you used. Yeah. But like I said, we’ll just reduce it. So to a pan on medium heat, dump all your salsa. Looks like a really gross smoothie, but pay no attention to the color. We’re going to cook this down. Stir it around. Don’t let it even burn. But, uh, we’re just going to cook this until it reduces. Probably about 5 to 10 minutes. Once your salsa is all nice and thickened up, you can turn the heat down a little bit. And you can make it as thick or as thin as you like. It doesn’t really matter. And then at this point, you could fry up some corn tortillas and make your own chips. But if you’re hung over, who’s got time for that? So, I just have some yellow corn tortilla chips. Just going to sort of add them in. And then you just sort of want to stir these in sort of gently. You don’t want to break them all. Just make a mess, you know? I mean, that’s that’s how we do things. And then we’ll add some more chips. Add a bunch of chips. Why not? Just sort of fold these guys in there. You want to taste it. And if you think it needs it, add a little bit of add a little bit more salt, pepper, whatever you want. Just throw it in there. Take a little spoon here. Just sort of spoon these guys. Don’t use metal on your cast iron pans. Yeah, I know. I know, but it’s my cast iron pan, so do what I want. And then you just want to sort of fold these guys in. Get everything coated in the salsa as best you can. And then cook them until the chips are warmed through. You don’t want you don’t want your chips completely soggy. You want kind of something in the middle. There we go. And then once probably about 2 or 3 minutes really is all you need. Then we go ahead and kill the heat. Oh yeah, that’s good. And then we’re just going to take some of these and spoon them into a bowl or whatever. Probably a bowl. You probably don’t want to use a plate for this one. Get it all in there. Make it look pretty. Actually, if you’re hung over and you’re doing this, you don’t give a crap about making it look pretty. So, just do it. Just dump it into the bowl or eat it right out of the pan. You know, whatever makes you happy. You do you, boo. So, that’s what we got. Set that aside. And we clean up our mess. Clean as you go, folks. And in a greased pan. I don’t know why I greased it with oil first, but whatever. We’ll mix it whale and butter. Just let that butter melt. We’re about to fry some eggs. Once that’s good and melted, then we crack an egg or two. Good thing I did two, cuz one of them sucks. Oh well. I know this isn’t pretty, but uh it’s a hangover meal, so it doesn’t need to be pretty. That’s why we’re doing this. I’m not currently hung over, but that’s I’m I’m in that mindset to make this meal. So, it would be good for a hangover. When you can do these sunny side up or whatever, I’m going to do over easy. So, I’m just going to once this white’s pretty much set. So, right about now, I’m just going to give this guy a flip. And then I’m going to kill the heat. Then we’re going to take our little bowl here. Need a cameraman. Put that on top. And here’s our chile killis. Our hangover chilles. I was going to do some little extra chips, but all the chips I have left are broken. So, we get broken chips. But hey, if you’re making this because you’re hung over, like, who cares? Let’s be honest. So, we got some little broken chips in there. Throw some avocado on that. Let’s do like off to the side, maybe. No, we’ll throw it right on top. I think we’ll go up to up front. Maybe like that. And we could do like Oh, that that fits perfectly. All right. So, we’ll do that. Then a little bit of queso fresco cheese on this guy, too, cuz why not? If you had like kotia cheese or any crumbly cheese or or just whatever you’re hung over shredded cheese, who cares? Don’t forget to pay the cheese tax. We’ll just give this guy a little drizzle of crema. Some cilantro. That might be too much cilantro, but who cares? A little bit of lime juice just to brighten it up. And boom, there’s our chilakilis. Our hangover chilakilis. [Music] And lastly for our ramen. Look, we can make ramen from scratch. And we probably will do that at some point, but this is hangover food, so ain’t nobody got time for all that. So, we’re going to use this guy and we’re going to dress up some instant ramen and make it delicious. So, get out a bowl. The bowl you’re going to eat it out of. To our bowl, we add some mayo, some hot sauce, some garlic, and an egg yolk. Then we mix all this together. [Music] Perfect. Set that aside. We want to boil some ramen eggs. So, for that perfect nice jammy yolk, we just want to boil them or steam them for 6 and 1/2 minutes. Yeah, probably don’t need to really explain the next couple of steps, but uh bring two cups of water to a boil. Add in your seasoning or whatever packets the whatever brand you choose have. This one has a soup base, a seasoning, and then a I don’t know, some dried mushrooms or some These guys, look at that. Oh yeah. Put all that in there. Mix all that around. Then we put our little disc of dried ramen in there. Submerge it. And then we cook this for 4 and 1/2 minutes. Once your time’s up, kill the heat. And we pour this into our bowl gently to make sure nothing spills. Get everything out of there. Stir this around a little bit. Incorporate everything we just did here. Our beautiful little ramen masterpiece. But wait, we’re not done. We’re just getting start making make a mess. Make a mess. Making a big mess. Okay. Clean that up a little bit. And then to finish off our ramen, we bring out our chashu we made in our last video. I’ll go ahead and link that in case you want to make it. It’s fun. We used a blowtorrch. So, just kind of nestle nestle these guys up here. Two is probably fine. Let me take our jammy boiled egg. This one looks brown because uh if you have the forethought, then throw it in a mixture of like some soy sauce, mirin, sake, ginger, garlic, and maybe a little bit of sugar. Throw that into like a container and you can marinate that overnight and then you get like a marinated egg. And then we just cut this guy. And then look at that. Oh, look at that jammy yolk. We’ll just put this guy in there. Just do that. Then we just put like a handful of some onions, some green onions here. And there we have our hangover ramen. Tada. [Music] And there we have our hangover trio. [Music] And it’s time for a bite. So, I guess we’ll start with we’ll go in order. We’ll start with the the breakfast hash, the hangover hash. Break that yolk. Get a little bit of everything here. Cheers. It’s freaking phenomenal. It’s savory. It’s got that starch, the fat, the salt. I mean, that’s what you really want if you’re hung over and you’re not feeling great. This is freaking delicious. And it was pretty super easy to make. I mean, all these are really easy to make. That’s amazing. That is a If I had a hangover, I’d definitely want this out of 10. Chilis. Moving on. It’s like chips and salsa that you eat with your chips and salsa that you eat with a fork. Cheers. So good. And the way that you kind of coated those chips, you get a variety of textures. Some are a little bit more soggy. Some of them are a little bit more crispy, so you kind of get that texture differential. The jalapenos give it some nice spice. It’s got a nice depth of flavor and super easy. And then you got the cheese and the crema and the avocado on top and boom, you’re all set. You’re feeling better already. Lastly, go with the ramen. This one’s got a lot of components, so I’ll just taste the ramen first. Cheers. Adding the mayo and the hot sauce and the egg yolk and the garlic to the bowl before we mix it in with the ramen definitely kicks it up a notch. gives you a little bit more spice, a little bit more of that sort of fatty richness. So, perfect for a hangover. And then, I mean, the pork, we already know the pork’s going to be delicious. But, we’ll just go ahead and try some of that. I mean, if you watch the chashu video, it just literally melts in your mouth. It’s freaking delicious. We’ll go ahead and try this egg. Cheers. It’s got that perfectly jammy yolk and that marinade. Oh, man. If you think ahead, boil a bunch of eggs before you’re hung over and uh 6 and 1/2 minutes so they get nice jammy yolk and then lick your fingers. No. And then um just make a mixture. It doesn’t have to there’s you don’t even have to measure. Soy sauce, mirin, saki, ginger, garlic, a little bit of sugar if you want sweet. And then just throw those in that container and throw them in the fridge. They’re good for a few days at least. And then whenever you’re ready to cook your ramen, you’re good to go. They’re all good. They all have the fatty, the starchy, and the salty components, which I think is what you really want in a with your hung over. So, all of these, I hope you’re happy, Kimberly, cuz these are for you. If I had a hangover, I would definitely want one or all three of these out of 10. And that’s what I think. But hey, let’s see what Nash thinks. Hey, bud. How you doing? I’ve been psyching myself out to get into a hangover mindset so I can accurately judge these dishes. Well, check it out. We got this hangover trio that we made for Kimberly. So, uh, we made dog friendly versions of all three. So, here you go. Here’s the hangover hash. M. That’s savory, satiating, and delicious. And here’s the chilles. It’s chips and salsa with a twist and a kick. And here’s uh some of our ramen. That’s rich, hearty, and delicious. What do you think? They’re all good and have the richness, the starch, and the saltiness to replenish electrolytes and soothe a hangover. I think the ramen is my favorite with that jammy egg and melt inyou mouth pork, but the hash with the chorizo is a close second. Anything you want to say to your fans? Be the best of whatever you are. Nash approves. I approve. Look, Kimberly, I hope that’s what you were looking for. Hey, thank you so much all for watching. Really appreciate you all. Love you all. If you wouldn’t mind taking a second to subscribe, like, share, and comment. That would help us out. Hit that bell for notifications. If there’s anything you want me to make, you want me to Nash a taste, go ahead and drop that down in the comments or head over to our website, timskoskitchen.com. Send us a message there. And hey, just remember, cook more, eat better, embrace the chaos. That’s it for now, folks. Until next time, be good and peace.