Country Hash
Source of Recipe
From "The Yellow Farmhouse Cookbook" in Seattle Post Intelligence 1/30/02
List of Ingredients
SERVES SIX
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
1/2 cup diced red bell pepper
1 pound potatoes, boiled until just tender, chilled, peeled and diced
2 cups diced cooked roast beef, corned beef, turkey, ham or lamb
1 cup canned chicken stock
1/2 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons minced fresh thyme or 1 teaspoon dried
1/4 cup minced fresh parsley
Recipe
Heat a 12-inch non-stick or well-seasoned cast-iron pan over medium heat. (A cast-iron skillet of this size will take a few minutes to heat up.) Add oil and butter and, when the foam subsides, add the onion and diced pepper. Toss to coat with the oil/butter mixture and cook for about 5 minutes, stirring frequently, until the onions are translucent and just starting to brown. Add the potatoes and cook for an additional 5 to 7 minutes, stirring frequently, until the potatoes are lightly browned.
Add the meat, 1/2 cup of the chicken stock, salt, pepper to taste, thyme and 2 tablespoons of the parsley. Stir to combine. Cook without stirring for about 7 minutes or until the bottom is browned and has a crust. Break up the hash, mixing the crust into the mixture, and repeat twice. Add additional stock 1/4 cup at a time as the mixture starts to dry. After the last crust is formed, taste for seasoning and add more salt if necessary. Allow a final crust to form on the bottom, sprinkle with the remaining parsley, and serve in wedges with poached eggs.
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