Lumberjack Hash Food

LUMBERJACK BREAKFAST HASH

Steps:

• Heat a large, 12-inch cast iron (or other non-stick) skillet over medium-high heat. Add a few tablespoons of oil and heat for 30 seconds. Add the diced onions and cook until they start to soften. Add the green pepper and continue cooking over medium-high heat until they start to brown. Next add the sausage. Allow it to get nice and crispy. Transfer everything to a bowl and keep warm while cooking the potatoes.
• Add a little more oil to the pan, then add the potatoes and season well with salt and pepper. Cook, turning the potatoes every few minutes with a spatula, until they start to brown. Add the onions, peppers and sausage back to the skillet. Sprinkle with smoked paprika and garlic powder. Continue cooking for another 5-10 minutes until the potatoes are tender. Taste and adjust seasonings, if needed.
• Serve with sliced tomato and a fried egg on top, if desired, and a few shakes of hot sauce.

TIMBERLODGE'S LUMBERJACK HASH BROWNS

Steps:

• Preheat oven to 450.
• In a Large mixing bowl, combine the hashbrowns, onion, shredded cheeses, salt and pepper.
• Add soup and mix thoroughly.
• Add melted butter and mix thoroughly.
• Grease a 9X13 pan with additional butter.
• Transfer the hashbrown mixture into greased pan and spread evenly. *DO NOT pack down*.
• Bake for 1 hour until golden brown.
• Rotate pan for even browning if necessary.
• Let stand for 5 minutes before serving.

LUMBERJACK HASH

Steps:

• Heat oil and butter in a large nonstick skillet over medium heat.
• Add onion; cook 5 minutes.
• Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally.
• Top with cheese; cook 2 minutes or until cheese melts.

LUMBERJACK BRUNCH

Steps:

• For the waffles: Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
• In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt until combined.
• In a medium bowl, whisk together the yolks until smooth. Add the whole milk, buttermilk and vanilla extract to the yolks and whisk until combined.
• In another medium bowl, whisk the whites until soft peaks form.
• Add the yolk mixture to the dry mixture, and fold in the brown butter until just combined. Some lumps in the batter are fine. Fold in the egg whites. Allow the batter to rest for 1 hour if time allows.
• Heat a waffle iron to high. Spray nonstick cooking spray on both sides of the iron. Ladle a level amount of batter into the waffle iron. Sprinkle blueberries on top of the batter in the waffle iron (see Cook's Note). Close the lid and cook until golden brown, about 7 minutes. Do not open the waffle iron until done. Repeat until all the batter and blueberries are used.
• For the bacon: Cook the bacon in batches in a cast-iron skillet over medium heat until crispy, 3 minutes. Flip and cook for another 3 minutes until caramelized and crispy.
• Meanwhile, whisk together the maple syrup, mustard and black pepper in a small bowl.
• Transfer the bacon to a baking rack. Liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes, if time allows; the bacon will really crisp as it cools.
• For the eggs: Melt 2 tablespoons butter in a nonstick sauté pan over medium-high heat. Carefully crack three eggs into the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Remove from the pan and set aside.
• Repeat the process using the remaining butter and eggs.
• For the chorizo sausage: Heat the oil in a cast-iron skillet over high heat until smoking. Add the chorizo and cook until golden brown and just cooked through, about 3 minutes per side.
• Remove to a paper towel-lined plate and season with salt and pepper.
• To serve: Top each waffle with an egg, some of the bacon and sausage. Serve with ricotta and blueberry preserves and drizzle with maple syrup, if desired.