Hash has become one of my favorite go-to dinners when I have leftover cooked meat. You can make it with just about anything... beef, pork, chicken, even meatloaf! Plus, you probably already have all the other ingredients on hand. Diced raw potatoes, carrots, and onions are great, but if you have some leftover roasted vegetables, that's even better! Got some cooked beets? Make it red flannel hash! The possibilities are almost endless. Hash is perfect to serve any time of day, too! Break out your biggest cast iron (or other ovenproof) skillet and whip up a batch soon!
This particular batch was diced meatloaf, diced raw potatoes, carrots, and onions, leftover roasted potatoes, carrots, and onions, with farm fresh eggs baked on top. I love it when people give me fresh eggs from their chickens and ducks!
Since this recipe is always made with whatever you happen to have on hand, all amounts are approximate and/or to taste.
diced cooked meat of your choice
diced raw potatoes, carrots, and onions
other chopped veggies you may have (bell peppers, celery, etc.) - optional
chopped leftover roasted vegetables - optional
fat of your choice (butter, oil, BACON GREASE!!!)
milk or half and half
salt and pepper
eggs
Preheat oven to 350°. Heat fat in a large ovenproof skillet. Fry raw potatoes, carrots, and onion until just starting to brown around the edges. Add meat and cooked vegetables (if using) and fry for a couple minutes more. Add salt and pepper to taste. Start adding milk, a little at a time, until the whole thing looks like it's about to fall apart into mush. Continue to cook (don't stir it too much at this point) until a nice crust starts to form on the bottom. Remove from heat. Make depressions in the hash for your eggs, and break them in. Season the eggs with more salt and pepper. Put the whole shebang in the oven for 8-9 minutes. The whites should be set and the yolks runny. Serve immediately, before the eggs overcook.
No comments:
Post a Comment