|
|
|
Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
|
|
(11 of 11)
Jul 21, 2009 6:13 PM
|
|
I made this again the other night using just frozen hash-browned potatoes. Yummy. Disappeared very quickly.
--
Lisa
|
|
Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
|
|
(10 of 11)
Mar 11, 2009 12:50 AM
|
|
Glad you had such a good dinner! Good night, Lisa. Sweet Dreams!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
|
|
|
Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
|
|
(9 of 11)
Mar 10, 2009 11:10 PM
|
|
> How did you work in the mashed potatoes?
>
> --
> Jennifer
I kind of scraped them in small portions out of the leftover bowl and just mixed them in. It took a bit longer for everything to blend together and get crispy, but I think it helped to bind the ingredients. I'm actually too full to type for long and think I will sleep soundly with a full tummy tonight. The kids ate and ate - we have less than 1/2 cup of hash left in the pan. Amazingly good. Definitely a keeper.
--
Lisa
|
|
|
Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
|
|
(8 of 11)
Mar 10, 2009 10:36 PM
|
|
How did you work in the mashed potatoes?
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
|
|
|
Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
|
|
(7 of 11)
Mar 10, 2009 10:34 PM
|
Lisa, you gotta have the egg!  I need some ketchup too ,please! -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
|
|
Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
|
|
(6 of 11)
Mar 10, 2009 10:25 PM
|
|
I am making this for dinner tonight, but I took a couple of shortcuts. Basically, to start I doubled the recipe's worth of roast beef. I had leftover mashed potatoes from last night's roast dinner, and I used those plus some frozen shredded hash brown potatoes. I used my leftover roast beef, a diced onion, four cloves of minced garlic, and two cans of Campbell's beef gravy instead of the heavy cream. It's still cooking to get crispy and the house smells amazing. Be prepared for this to take longer than the original recipe says if you double it.
I do think "hash" comes from the fact that everything is diced small and mixed up together. I will most definitely do this again. By the way, the kids requested a fried egg to go on top, even though I thought to do without it.
--
Lisa
|
|
|
Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
|
|
(5 of 11)
Mar 10, 2009 9:22 PM
|
|
> I grew up on canned corned beef hash. I had it with an egg for breakfast. I wonder why they call it hash, though.
>
> --
> Worries go down better with soup. ~Jewish Proverb
I think because everything is diced up really small and mixed up together.
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
--
Edited by 2864590 at 03/10/2009 6:22 PM PDT
|
|
|
MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
|
|
(4 of 11)
Mar 10, 2009 9:06 PM
|
|
I grew up on canned corned beef hash. I had it with an egg for breakfast. I wonder why they call it hash, though.
--
Worries go down better with soup. ~Jewish Proverb
|
|
|
Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
|
|
(3 of 11)
Mar 10, 2009 8:44 PM
|
|
Me too, especially corned beef hash!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
|
|
|
C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
|
|
(2 of 11)
Mar 10, 2009 7:42 PM
|
|
yummmmmmmmm, I love hash.
--
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
|
|
|
Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
|
|
(1 of 11)
Mar 10, 2009 6:25 PM
|
Found here. Roast Beef Hash - serves 2 to 3 - Ingredients 1/4 cup canola oil 2 cups Yukon gold potatoes 1/2 medium onion, finely chopped 2 cups roast beef, diced in 1/4 inch cubes 2 cloves garlic, minced 1 teaspoon fresh thyme, chopped 1/8 teaspoon cayenne 1/8 teaspoon ground nutmeg Salt and pepper 1/2 cup heavy cream 2 eggs Procedure 1. Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. A knife should easily slip into them. Remove and stash in the fridge for 15 minutes or so while you prep the rest of the ingredients. Then dice the potatoes into 1/4 inch cubes. 2. Pour the oil into a large skillet set over medium-high heat. Dump in the potatoes and cook for 10 minutes or so, stirring occasionally, until they begin to brown. Add the onion and cook for another 10 minutes, or until they are very soft. 3. Add the roast beef, garlic, thyme, cayenne, and nutmeg. Cook for 5 more minutes, stirring occasionally. 4. Pour in the heavy cream, and stir until distributed. Then press down on the has with the back of the of a spatula and cook for a final 10 minutes, stirring every 2 minutes until very crispy and browned. Season with salt and pepper. Top with a fried egg. My note: I'm not sure whether I need the egg or not, but the hash sure does sound yummy. The comments on the post at the site I linked mention using other meats such as corned beef or even leftover prime rib (can you imagine? leftover prime rib?)! -- Lisa |
|
|
|
