Sunday morning is the day of the week that Larry and I share breakfast together. One of his favorite breakfasts is Hash and Eggs. I make this dish usually using left-over meat from Saturday night combined with what I will call the Hash staples, which are listed below - the amounts used depend on your taste and how many you are cooking for.
- Onion and bell pepper (red or green), chopped into very small pieces in my very handy three cup chopper. Variations - add celery as well if making turkey or chicken hash, either green or red peppers work well with corned and roast beef, red peppers would well with poultry and pork.
- Potatoes pre-cooked in the microwave (whole with the skin-on with a few fork pricks so they don't explode). After they are cooked, I peel and cut into small cubes.
Add oil (not olive) to a skillet and begin cooking the onion & pepper mixture until soft and starting to brown. Add the potatoes next cooking until the mixture is warm and beginning to brown. You will next add your meat, cut into small cubes (or however you prefer). The meats can include cooked left-over meats (listed below) or meats you cook in a separate pan such as breakfast or chorizo sausage.
- Roast beef or pot roast
- Corned beef
- Turkey
- Pork roast
- Chicken
Seasoning - of course this depends on your taste. Always start with small amounts and increase as your taste dictates. Remmber, you can always add more; it's not easy to take it out.
- Salt and black pepper (typically hash uses lots of pepper)
- Sage - if using poultry or pork (you don't need a lot)
- Nutmeg - if using beef or corned beef
After the mixture has browned nicely (you want your hash to have a nice browned and somewhat crispy texture) - add a small amount of catsup for flavor (mix-up and taste) and then add enough milk to bind everything together and help blend the flavors. Note: If you have left over gravy, you can add this in place of the milk. Continue to cook until it forms a nice brown crust on the bottom.
Finishing up: We serve our hash topped with an egg, fried over medium. Poached eggs are also very good with hash.
Variations:
- Don't like meat? Omit the meat and add additional vegetables - chopped tomatoes, mushrooms, grated carrots - whatever you like.
- Chorizo hash - serve topped with salsa and avocado slices.
Use your imagination! That's hash at our house - what about your house?
