Old School Hamburger Hash Food

HAMBURGER HASH

Steps:

• Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
• Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has been absorbed.

HAMBURGER HASH

Steps:

• Cook and crumble hamburger.
• Drain any fat.
• Put back in the pan.
• Add potatoes.
• Add onions and seasonings.
• You may have to add a bit of water.
• Cook on low till the potatoes are tender.

OLD SCHOOL HAMBURGER HASH

Steps:

• If you aren't using leftover roasted or cooked potatoes, you'll need to prepare some. These Oven Ready/Grill Ready Little Potatoes couldn't be easier. They come in an aluminum baking tray and the seasonings are already provided.
• In a large skillet over medium-high heat, brown and crumble the ground beef along with the diced shallot. Season well with salt and pepper.
• Drain any excess grease, place 2 tablespoons of butter into the pan to melt.
• Put cooked beef back into the pan, then add in the diced Little Potatoes. Turn the heat up and season the mixture with salt and pepper and stir.
• Using the back of a spatula, press down on the hash mixture. This will help the the beef and potatoes to get a little crisp. Let it cook for a couple of minutes. Then flip it all over and do the same process again.
• At this point, you can turn down the heat and crack a couple of eggs over top, place the lid on and allow them to cook for a couple of minutes. Or you can serve it, as is, on the side.

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.

VINTAGE HAMBURGER GOULASH

Steps:

• Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.
• Meanwhile, in another pan cook macaroni in boiling, salted water until tender. Set aside until almost ready to serve.
• When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.
• Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles too soon, they may over cook and get mushy.

HAMBURGER HASH

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add soup, water and rice; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.

MOM'S TEXAS HASH

Steps:

• In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
• In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.