Coon Hash Food

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POTATO AND CORN SKILLET HASH



Potato and Corn Skillet Hash image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 7

3 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
1 tablespoon white wine vinegar
Kosher salt
1/3 cup extra-virgin olive oil, plus more as needed
2 ears of corn, kernels cut off (about 1 1/2 cups)
Freshly ground pepper
1/4 cup chopped mixed fresh herbs (such as parsley, dill and/or chives)

Steps:

  • Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
  • Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
  • Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
  • Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.

COON HASH



Coon Hash image

This is a southern dish loved by many. It is usually made in the fall and winter. It goes great with dry white rice and collard greens.

Provided by mightyro_cooking4u

Categories     Wild Game

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 raccoon, cleaned and fat removed
water, enough to cover raccoon
salt, to taste
2 large onions, chopped
pepper, to taste
lard or vegetable oil
red pepper flakes (optional)

Steps:

  • Boil raccoon with salt and 1 onion chopped until the raccoon is falling off the bones.
  • Turn off heat and let cool enough to handle. When cooled, remove meat from the bones.
  • In a large skillet, heat oil put in coon,onion,salt and pepper. Sprinkle in red pepper flakes. If coon becomes too dry, add more oil to continue frying. Cook until coon is hashed and browned with some crispy bits.

Nutrition Facts : Calories 21, Sodium 1.5, Carbohydrate 5.1, Fiber 0.7, Sugar 2.1, Protein 0.5

POT FULL O' COON



Pot Full O' Coon image

This is from GULLAH HOME COOKING THE DAUFUSKIE WAY. I have prepared coon hash which is posted on Zaar but this one is different in that coon pieces are used like you would chicken. For all you Southerners like me who enjoy a warm comforting dish in the winter.

Provided by mightyro_cooking4u

Categories     Wild Game

Time 12h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 raccoon, skinned, cleaned, and cut into pieces
1 dash salt and black pepper
1 dash garlic powder
3 pieces pork fatback, bacon
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cups warm water

Steps:

  • Remove any excess fat from the coon pieces, then wash, pat dry, and sprinkle lightly with salt, pepper, and garlic powder, while the fatback fries in a large pot. Add the coon pieces to the hot grease and stir-fry 5 minutes or longer, until browned. Add the onion, bell pepper, and water. Cover and boil 30 to 45 minutes, stirring regularly, until the meat is tender. Serve in a bowl, over rice or grits, with collard greens on the side.

Nutrition Facts : Calories 12.1, Fat 0.1, Sodium 3.5, Carbohydrate 2.9, Fiber 0.6, Sugar 1.3, Protein 0.4

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