Friday, January 3, 2014

Foodie Friday: Skillet Hash

Sunday_roast_beefMany Christmases ago, when I was 12, my mother gave me a Betty Crocker cookbook.  It has been my go-to basic cookbook ever since.

The other night we celebrated the holiday with a prime rib dinner.  It was like a classic English Sunday Roast, with Yorkshire pudding, honey carrots, Brussels sprouts, and peas.  Yum!  But guess what?


What should you do with leftover prime rib?

Why, make hash, of course.

And what cookbook did I turn to?  You got it, Betty Crocker.

Here's the very simple recipe for (skillet) hash:

2 cups chopped cooked beef
2 cups chopped cooked potatoes
2/3 cup chopped onion
2 tablespoons snipped parsley (I used frozen from my garden)
dash of salt and pepper
1/4 cup shortening
2/3 cup water
(I added 1/2 cup of frozen green peppers, too)

Hot_DawgCombine beef, potatoes, onion, parsley, salt and papper.  Melt shortening in a large skillet over medium hat.  Spread meat mixture in the skillet.  Brown hash 10-14 minutes, trning frequently with a wide spatula.  Stir in water.  Reduce heat; cover and cook 10 minutes or until crisp.

Serves 4 (yeah, right)

Betty crocker cookbookYou can also toss cheese on the top or a couple of eggs and let them cook through.  Either way, it's wonderful on a cold, snowy night.

What are you making for dinner tonight?