Who Hash
This dish is a sentimental family tradition. Years ago Chuck made this up for the kids one night when I was busy and couldn't cook and he named it Who Hash. The kids loved it and we've been making it ever since. I've embellished it with bacon and onions but it's still a favorite! I've tried to teach the kids how to make it. In the past it hasn't looked or tasted very appetizing when they attempt it. They wouldn't soak the potatoes and they would turn gray before they could get them in the pan. Then they would stir the mixture to death without browning anything and it would just be a gross gray mash. But I seemed to be the only one who cared and couldn't eat it that way!
Recipe:
15 medium potatoes
6 slices bacon
1 lb Dana's maple sausage
4 Tbs butter
2 large sweet onions, sliced
Sucanut
3-6 Tbs oil
Salt & pepper
1-2 dozen eggs (optional)
1/4-1/2 C milk with eggs
Peel and dice potatoes and cover with cold water. In electric frying pan, put butter and onions on one side and bacon on the other side and start cooking at 350°F. Sprinkle onions with sucanut and fry bacon until crisp. Don't stir onions until they begin to brown, then stir them occasionally. Remove bacon and set aside, add sausage and chop into large pieces. Cook and stir until sausage is almost done and onions are starting to caramelize. Add oil (this depends on how oily your sausage is. Mine usually isn't that oily because my sausage is more lean than what you buy in the store. It also depends on whether you will be cooking eggs at the end because they need some oil to cook). Drain potatoes and dry slightly on towel. Add potatoes to pan and turn heat to 400°F. Cover and don't stir until the potatoes are well browned. Only stir occasionally, trying to brown the potatoes as much as possible. Add crumbled bacon. If using eggs, blend with milk and add to mixture when potatoes are done. Don't stir until the eggs are beginning to set, then carefully fold the eggs as in scrambled eggs. Season to taste with salt and pepper.
15 medium potatoes
6 slices bacon
1 lb Dana's maple sausage
4 Tbs butter
2 large sweet onions, sliced
Sucanut
3-6 Tbs oil
Salt & pepper
1-2 dozen eggs (optional)
1/4-1/2 C milk with eggs
Peel and dice potatoes and cover with cold water. In electric frying pan, put butter and onions on one side and bacon on the other side and start cooking at 350°F. Sprinkle onions with sucanut and fry bacon until crisp. Don't stir onions until they begin to brown, then stir them occasionally. Remove bacon and set aside, add sausage and chop into large pieces. Cook and stir until sausage is almost done and onions are starting to caramelize. Add oil (this depends on how oily your sausage is. Mine usually isn't that oily because my sausage is more lean than what you buy in the store. It also depends on whether you will be cooking eggs at the end because they need some oil to cook). Drain potatoes and dry slightly on towel. Add potatoes to pan and turn heat to 400°F. Cover and don't stir until the potatoes are well browned. Only stir occasionally, trying to brown the potatoes as much as possible. Add crumbled bacon. If using eggs, blend with milk and add to mixture when potatoes are done. Don't stir until the eggs are beginning to set, then carefully fold the eggs as in scrambled eggs. Season to taste with salt and pepper.
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