The header photo is a rarity as Sweetie and Coco are generally too competetive to share the chair.
The American Heritage Dictionary defines hash as “A dish of chopped meat, potatoes, and sometimes vegetables, usually browned.” Mom never made what most folks call hash and the dish she did call hash was the 4th meal from a pot roast and consisted of roast, onions, and potatoes in a soupy broth – I’ve discussed this before. So, you can imagine my surprise the first time I had corned beef hash in a restaurant and it was not soupy. One thing I’ve noticed in most of the hash I’ve ordered is that it contains parboiled potatoes – and I think I’ve always made it that way.
So for this meal, I decided to change that and use raw potatoes, sautéed with peppers and onions, with the brisket added near the end to warm it up. I froze most of the brisket for use around Christmas, but I wacked off a few slices to dice up for this meal. I cooked the potatoes for a while before adding the other items and used a 12” skillet for maximum surface contact, as my goal was to have the potatoes be somewhat crispy brown – I guess that would be caramelized in chef-speak. When the potatoes were about half done, I added the onions and a few minutes later, the pepper and brisket. I added only S&P and allowed the brisket to provide the flavors. Ready to plate.
This was Saturday morning's breakfast and a fine way to prepare for a hard day of college football watching.
We're having some high in the 30's kind of weather and I built my first fire on Sunday. Remember the Bradford Pear that provided me with so much tree cutting fun during the heat of the summer, revenge is mine - it burns well.
Have a great day and thanks for visiting Almost Heaven South.