Guest Author - Sandie Jarrett
Hardly anyone makes hash anymore, but when asked if they like home-style hash, most people scream YES! It is a tasty way to use up leftover roast or corned beef and can be served for breakfast, lunch or dinner.
Homemade hash is nothing like that mushy stuff that comes in a can and has a faint resemblance to something people feed their canine friends! Homemade hash takes a little time to cook but the effort produces a delicious dish that can be seasoned in numerous ways – from classic to Cajun. Serve with poached or fried eggs for a classic presentation.
As with all of my 'jeweled' recipes, it is the colorful combination of diced vegetables that add a jewel-like appearance to this dish. If you are cooking for a real hash lover, make extra for leftovers.
1 cup onion, diced
1/2 cup celery, diced
1/3 cup green bell pepper, diced
1/3 cup red bell pepper, diced
2-1/2 cups small red or gold potatoes with skins, diced
2 cups roast beef, 1/4 inch dice
Sea salt & ground black pepper to taste
Olive oil or garlic grapeseed oil for cooking
Worcestershire Sauce to taste
Add a few tablespoons of oil to a heavy skillet and heat over medium high heat. When hot, add the onion, celery, and the bell peppers. Sautee until the onion turns golden. Transfer the vegetable to a bowl and set aside.
Add a few tablespoons of oil to the same skillet the onions were sautéed in and heat over medium high heat. Add the potatoes and cook, stirring often, until they are tender on the inside and brown and crusty on the outside, about 15 – 20 minutes.
Add the beef and the reserved onion mixture and cook about 10 minutes or until the meat browns and has some crusty edges. Season to taste with salt, pepper, and Worcestershire sauce.
Serve hot alone or with poached or fried eggs.
Once the potatoes are tender, use a metal spatula to turn, scraping up the crispy bits from the bottom of the skillet, rather than stir with a spoon to keep the potatoes from turning into 'mashed' potatoes!
Don't be tempted to over season. The flavors should be subtle.
For an added kick, blend Worcestershire sauce and Swamp Scum sauce and add to the cooked mixture. Sprinkle with Bayou Blend Seasoning or other salt-free Cajun Seasoning!
When using corned beef, you may wish to omit the salt. Be sure to taste before adding salt.
Bayou Seasoning Blend and Swamp Scum Sauce can be purchased directly from The Posh Gourmet.