BEEF AND POTATO HASH
Provided by Valerie Bertinelli
Categories side-dish
Time 8h40m
Yield 2 to 3 servings
Number Of Ingredients 17
Steps:
- Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
- Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
CHEESY BEEF AND POTATO HASH
Steps:
- Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
- Preheat the broiler on high.
- Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
- Broil until melted and bubbling, about 1 minute.
BREAKFAST HASH
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
- Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
- Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
- Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.
ROAST BEEF HASH AND EGGS
Steps:
- Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside.
- Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender.
- Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny.
- Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot.
CORNED BEEF HASH PATTIES
This is a local breakfast favorite with over easy eggs and some steaming white rice. The mix can be made a day ahead to allow the flavors to blend. The patties will also be easier to make once the mixture has chilled.
Provided by Divalicious 808
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil cubed potato in salted water till tender, drain and allow to cool.
- Combine the rest of the ingredients and mix well, mashing the potato into small chunks throughout the mixture.
- Chill for 2-3 hours or overnight.
- Heat enough oil in pan to evenly coat the bottom. (we are not deep frying these!).
- Form the mixture into patties dredge in panko or flour, shake off excess and fry on both sides till golden brown. Add more oil to frying pan as needed.
- Note: Prep and cook time does not include refrigeration time. This step is optional, patties can be formed and fried as soon as mixture is combined. It may be a little loose and not as easy to work with. End result will be just as yummy!
Nutrition Facts : Calories 316.1, Fat 17.5, SaturatedFat 5.8, Cholesterol 136.2, Sodium 999, Carbohydrate 19.6, Fiber 2.8, Sugar 2, Protein 19.4
ROAST BEEF HASH
Old family recipe of my great grandmother Ellen Kay Sullivan, who gave it to daughter-in-law Mabel Kennedy Sullivan & told her, "This is Frank's favorite breakfast! He says it sticks to his ribs!" When my parents married, grandma Mabel repeated this to my mother & my mother told me every time she made it! Dad said he was a...
Provided by Colleen Sowa
Categories Meat Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- 1. Use left over cooked roast, cut into bite size pieces. Prepare onion chopping and potatoes by slicing.
- 2. In large skillet: Put meat, onions and potatoes in skillet. Brown potatoes and beef, and make onions translucent.
- 3. Add remaining ingredients to skillet along with the amount of water on gravy mix packets.
- 4. Cook until the liquid cooks down and is mostly absorbed.
- 5. Serve alone or with eggs and toast. Or as pictured with eggs and blueberry pie, Bob's favorite!
- 6. *** This time I used left overs from Rose Mary Mogan's recipe: https://www.justapinch.com/recipes/main-course/roasts/dans-grilled-smoked-sirloin-tip-roast.html?utm_source=160918&utm_medium=email&utm_campaign=transaction-recipecomment#page1:comment2178270
GRANDMA'S DRIED BEEF CASSEROLE
This was my favorite meal when staying with Grandpa and Grandma. Hope you enjoy!
Provided by SEXPANTHER
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.
- Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.
- Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 31.3 g, Cholesterol 47.6 mg, Fat 17.2 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 5.6 g, Sodium 952.2 mg, Sugar 5.2 g
DINER CORNED BEEF HASH
I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. -Denise Chelpka, Phoenix, Arizona
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.
Nutrition Facts : Calories 407 calories, Fat 25g fat (11g saturated fat), Cholesterol 106mg cholesterol, Sodium 1059mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
- Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
- Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
GRANDMA'S ROAST BEEF HASH
My Grandma, Viola Johnson was a Great Cook! She and Grandpa owned a cafe in Ogallala, NE, along, long , long, time a go, ( before I was born!).That's where a lot of her recipes came from! I Loved my Grandma's Cookin' !!!
Provided by Becky Graves
Categories Roasts
Time 40m
Number Of Ingredients 5
Steps:
- 1. Preheat oven as instructed on Biscuit package. On the stove, warm up leftover roast beef; leftover carrots, onions; potatoes. In a 9 x 13 pan, put leftover roast beef; any leftover carrots, onions; potatoes. Add the extra cooked carrots and potatoes in, also. Put biscuits in, pour gravy on meat and vegetables. Bake as instructed on biscuit package.
OLD-FASHIONED BEEF HASH - DEE DEE'S
I just adopted this recipe. I have made some changes to make it mine. I love Old Fashioned Beef Hash and this recipe brought back some memories. I think the best hash is made using a meat grinder and grinding equal amounts of leftover roast or steak with equal amounts of raw potatoes and yellow onions. I have my mothers...
Provided by Diane Atherton
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground. NOTE: If you don't have a meat grinder, you can hand chop the ingredients.
- 2. Heat a large frying pan, preferably a cast iron pan, on medium high to high heat. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Add several tablespoons of Olive Oil. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well. As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned.
- 3. Served topped with ketsup, if desired. Or, serve over homemade biscuits as Donna mentioned. Or toss in some corn as Shelley suggested with her beautiful photo....Yum!
GRANDMA'S BISCUITS
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 371mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S HASH BROWNS
My Grandma made these simple hash browns nearly every morning when I spent time with her. They take a little planning, but they're better than any others! Serve with your favorite style eggs and breakfast meat!
Provided by Denyse
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 13h20m
Yield 8
Number Of Ingredients 4
Steps:
- In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
- The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.
Nutrition Facts : Calories 337.2 calories, Carbohydrate 66.6 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 6 g, Protein 5.8 g, SaturatedFat 3.7 g, Sodium 929.7 mg, Sugar 2.8 g
ROAST BEEF HASH
Make and share this Roast Beef Hash recipe from Food.com.
Provided by Susie in Texas
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook onion in butter until tender crisp.
- Add remaining ingredients except milk and gravy.
- Whisk milk and gravy together until smooth.
- Add to skillet.
- (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
- Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
- The liquid should be absorbed.
GRANDMA ADDIE'S BOILED BEEF HASH & HOT BISCUITS
Steps:
- Put vegetable or olive oil in 6-8 qt. dutch-oven on stove-top & heat pan. Wash roast under cold water (pat dry) & put roast in pan & sear both sides. Next fill pan with water about 2 inches from top of pan, put on lid & bring to boiling stage & then reduce heat to med to med-low(if water boils down add to fill pan back up,remember this is your broth & the more it feeds)When beef is tender remove from pan & set aside to cool down.Skim foam off top & return to rolling boil & dice 2 lg Onions(Carefully put in boiling broth, 5 beef boullion cubes Salt& pepper(to taste)cook on high 10-15 minutes,then take off stove add cut-up beef back to broth. Mix 5 Tbs corn starch in 2 cups cold water in separate container, stir until smooth put pan back on stove (turn low heat back on low) add cornstarch mixture slowly stirring constantly to thicken broth also not to scorch. Cook 30 more minutes with lid on to let flavors enhance. Pre-heat oven (according to box) Mix box biscuit dough as directed on box drop method is best (crunchier)When biscuits are done. Crumble biscuits medium chunks in cereal bowl size ladle hash in & dig in.
CORNED OR ROAST BEEF HASH
A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.
Provided by PanNan
Categories Roast Beef
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
- Saute the onions, stirring frequently for about 6 minutes, or until tender.
- Raise heat to medium high, and brown the onions for a few minutes.
- Lower heat, and blend in the flour to make a paste.
- (Might have to add a little more butter if it's too dry).
- Stir and cook for 2 minutes.
- Blend in the beef liquid (broth or gravy), and bring to a boil.
- Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
- Blend in the cream.
- Press the hash down firmly with the flat of a spatula.
- Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
- Cook slowly for 15 minutes, or until it has crusted on the bottom.
- Stir it to mix some of the crust into the hash.
- If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
- Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
- The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
- Do not stir this last crust into the hash.
- Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
- Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.
Nutrition Facts : Calories 1284.3, Fat 122.8, SaturatedFat 52.1, Cholesterol 186.5, Sodium 310.1, Carbohydrate 28.7, Fiber 3.9, Sugar 4.5, Protein 16.7
CORNED BEEF HASH
A combination of corned beef, potatoes, and onions. A quick and easy meal.
Provided by Jodi McRobb
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 66.2 g, Cholesterol 48.2 mg, Fat 8.8 g, Fiber 8.4 g, Protein 23.3 g, SaturatedFat 3.6 g, Sodium 717.7 mg, Sugar 3.7 g
GRANDMA'S HOMEMADE BISCUITS
Homemade biscuits. Nothing fancy but oh so good.
Provided by Stacie Cooper
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Grease a cast iron pan with butter.
- Pour flour into a large mixing bowl. Cut cold butter into flour using a pastry blender until crumbly. Add buttermilk and mix well.
- Pat out mixture on a floured surface. Cut out biscuits using a floured cutter. Place into the prepared pan with sides touching.
- Bake in the preheated oven until golden, about 10 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 16.1 g, Cholesterol 23.4 mg, Fat 9 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 340.2 mg, Sugar 0.7 g
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