Kasha Potato Cabbage Hash 5fix Food

POTATO-KASHA KNISHES

Steps:

• Start with our step-by-step knish how-to.
• Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
• Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
• Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
• Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
• Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
• Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.

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.

CHICKEN, CHERRIES AND POTATO HASH #5FIX

Steps:

• Preheat a 10-inch skillet over medium heat. Add oil; swirl to coat pan.
• Add remaining ingredients. Cook, flipping over occasionally, for about 10 minutes, or until potatoes are lightly browned. Serve immediately.

BEEF CABBAGE HASH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.

KASHA KABBAGE ROLLS

Steps:

• If you have the time, freeze the cabbage head for two days.
• FOR THE KABBAGE:.
• Thaw it overnight in a colander in the sink. The leaves will come apart easily and be pliable. Otherwise, cook whole head of cabbage in boiling water about 5 minutes to soften the leaves. Drain and set aside.
• Sauté onion in oil in a heavy 2- to 3-quart pot. Add the kasha and turn it in the oil to coat all the grains. Add salt, pepper, and water. Bring to a boil, reduce heat, and cover.
• Simmer 15 to 20 minutes, beginning to check at 15 minutes. When only a small amount of water remains in the bottom of the pot, remove from heat. Let sit a few minutes until the kasha absorbs the water. Stir to fluff and to separate the grains.
• Preheat oven to 350°F.
• Separate the cabbage leaves. On each leaf, place 2 or 3 heaping tablespoons of kasha. Fold one edge of the leaf over the filling, tuck in the sides, and roll.
• Cut up any leftover cabbage and place in an oiled baking dish or casserole. Place rolls seam side down on top. Pour in sauce almost to cover. Cover with foil or lid and bake about 2 hours, or until cabbage is tender.
• Uncover for the last 45 minutes to allow the sauce to thicken. Baste occasionally and adjust seasoning according to your taste.
• SAUCE:.
• Drain some of the liquid from the tomatoes into a heavy 3 quart pot. Stir in the tomato paste and stir until smooth.
• Add remaining contents of tomato cans. Mash the tomatoes with a potato masher to break them up. Stir in the rest of the ingredients.
• Simmer about 10 minutes. Stir and add to baking pan as called for in above recipe.
• Bon Appetit!

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

RED CABBAGE & POTATO HASH

Steps:

• Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it), then fry Festive red salad for a few mins to soften. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.
• If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.

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.

SHRIMPLY POTATO HASH BROWNS WITH PESTO #5FIX

Steps:

• Mix the potatoes and cheese.
• Heat a thin layer of oil in large oil or on griddle, to medium heat.
• Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each.
• Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through.
• Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds).
• Serve 4 per person, with pesto.