Cabbage And Potato Hash Food

CABBAGE AND POTATO HASH

Steps:

• Spray large skillet with cooking spray. Heat over medium until hot.
• Add onion, cabbage, potatoes, carrots, garlic and ginger; spray with cooking spray and saute until lightly browned. About 8 minutes.
• Add stock and soy sauce and cook, covered, over medium heat until vegetables are just tender, about 5 minutes.
• Season to taste with salt and pepper.
• Spoon onto plates. Top each serving with sour cream.

HAM HOCK & CABBAGE HASH

Steps:

• Cook the potatoes in a large pan of salted water until tender, drain, then allow to steam dry for about 3 mins.
• Meanwhile, melt half the butter in a large non-stick frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.
• Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup, if you like.

CLASSIC CABBAGE WITH HAM AND POTATOES

Steps:

• Cut cabbage head in half and pop out core.
• Clean potatoes, no need to peel, but do use a dish sponge scratchy side to scrub them really well--cut off any bad black spots. Cut in half.
• Place cabbage on bottom, then top with potatoes.
• Toss in one left over ham, bone and all (or just the few pounds of ham you've purchased for this recipe -- I can say that you almost cannot have too much ham! But, it's all got to fit in your pot! LOL!). You do not have to cut it up. I see so many recipes where they are cutting the meat off the bone in neat little cubes and adding them to the pot. That is craziness! Firstly, the bone has a LOT of flavor and secondly, why work when the steam causes it to fall off the bone? I like to just toss in the entire ham, with whatever is leftover from our meal. When the dish is ready it will literally just fall off the bone at the time of serving. That is the beauty of this dish -- easy peasy!
• It's ok to just squeeze in all the ingredients the best you can. You will be cooking at extremely low heat for a very long time, it will all be fine.
• Salt and pepper to taste -- or do like I prefer to do and add nothing until it is plated. The ham is salty so it is very easy to over salt this dish. Be careful.
• A crock pot is perhaps the best way to make this meal the first time around, however I have made it on the stove top with the heat set to the lowest setting for the past 30 years. I like to use the stove because I have a pot far larger than the crock. It's up to you. If using a crock pot, use the medium setting all day long (depending -- if you have a crappy crock, you may need to set it on high -- you know what you have). On stove, cook at lowest possible setting all day. This is the perfect meal to set up before going to work -- when you get home dinner is ready!
• I just want to make a point of saying that NO water is required. You may have a hard time believing this. My mother certainly does and has ruined many pots as she will dump a tall glass (or 2) of water in when I'm not looking. Unfortunately you then wind up with a pot of water with ham, cabbage and potatoes swimming around begging to be rescued--and you lose a ton of flavor. DO NOT ADD WATER. Please trust me. There will be plenty of juice from the cabbage. So much so that you will most likely throw it out (though I like to use it as broth to pour over the dogs' dry food).
• So, quick recap -- just clean everything and squeeze it all into you pot or crock. For stove top, cook at lowest setting all day long, crock -- go for medium.

SKILLET HAM, CABBAGE AND POTATOES

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.