CHEF JEFF — ONE BYTE AT A TIME: All-Purpose HashIt’s hard to beat hash for comfort on a winter day.
It’s hard to beat hash for comfort on a winter day.
2 tablespoons butter
2 to 3 mushrooms, chopped
2 shallots or 1 medium onion, chopped
1 rib celery, chopped
½ large red or green bell pepper, chopped
2 medium or small potatoes, boiled, peeled, chopped
6 ounces cooked beef, lamb, pork, corned beef or poultry, cut into a small dice
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup lamb, beef, veal or chicken stock
2 tablespoons chopped fresh parsley
Melt butter in an 8- to 9-inch skillet. Cook mushrooms, shallots, celery and bell pepper, stirring often, until almost soft. Stir in potatoes and meat. Season with salt and pepper. Cook until hash begins to sizzle. Pour in stock. Cook over low heat, partially covered, 10 minutes. Turn hash over with a spatula. Cook, uncovered, until liquid evaporates and crust begins to form on bottom. Turn hash over; cook until other side is browned, 5 minutes. Serve with parsley sprinkled on top.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.