Country Hash Food

COUNTRY HAM HASH RECIPE

Steps:

• Cook ham in a large skillet over medium, turning occasionally, until golden brown, about 10 minutes. Transfer ham to a plate lined with paper towels.
• Return skillet to medium-high, and melt butter in skillet. Add potatoes, onion, and bell pepper, spreading in an even layer. Cover and cook until potatoes soften, about 8 minutes. Uncover and stir in garlic, pepper, and salt. Cook, uncovered, without stirring, 2 minutes. Stir and continue cooking in 2-minute intervals, stirring after each interval, until potatoes are golden, about 15 minutes total.
• Chop cooked ham, and stir into potato mixture. Cook, stirring occasionally, until warmed and lightly browned, 2 to 3 minutes. Sprinkle with rosemary, and serve immediately.

COUNTRY STYLE HASH BROWN CASSEROLE

Steps:

• Heat oven to 350 degrees F. Coat 11x7 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, onions, cheese and red peppers until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.
• Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.

COUNTRY HASH

Steps:

• Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
• Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
• Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
• Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
• Preheat oven to 250°F with rack in middle.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
• Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.

SOUTHERN HASH BROWNS

Steps:

• Drizzle the vegetable oil in a large pan, and turn the heat to medium high.
• Once the oil is nice and hot, add in the diced potatoes.
• Let the potatoes fry for about 7 minutes, then add in the salted butter.
• Stir the potatoes continuously, and cook until the potatoes are tender and golden.
• Add salt & pepper for taste ( optional)
• Serve & enjoy!

COUNTRY HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.
• Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
• You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.

CORNED-BEEF HASH

Steps:

• Place potatoes in a 2-quart saucepan and cover with water. Bring to a gentle boil over high heat; cook until fork-tender, about 10 minutes. Drain.
• In a food processor with chopping blade, pulse corned beef until coarsely chopped. Alternatively, shred by hand.
• In a large cast-iron or nonstick skillet, heat oil over medium heat. Add onion and garlic; saute until softened, about 5 minutes. Add potatoes, salt, and pepper; cook until potatoes are soft. Reduce heat to low. Add the chopped corned beef, mustard, and butter. Cook, using a spatula to press mixture into bottom of skillet, until browned on one side. Turn mixture, in sections if necessary, and continue to cook until browned on other side. Serve with cooked eggs, if desired, and Boston Brown Bread.