Printer Friendly

You can't rush hash ... but you sure can vary it.

A dish of humble origins, well-made hash is nevertheless widely appreciated. The secret of its goodness has much to do with your patience as a cook. Whether you prepare it scrambled or in patties, you can't rush the flavorful step of browning. Here are three variations. While corned beef and potatoes may be the best-known hash ingredients, any leftover meat and potatoes-or even rice-will do. The first recipe is a seasoned mixture of pork and rice. The second is a lightened-up combination of chicken and rice with spinach, and the last stars roast beef and potato.

Piquant Pork Hash with Papaya

1 1/2 cups diced trimmed cooked pork

2 cups cooked short- or medium-grain rice

1 large carrot, peeled and shredded

1/2 cup chopped green onion

2 fresh small jalapeno chilies, stemmed, seeded, and minced

2 tablespoons minced fresh cilantro coriander)

1 tablespoon butter or margarine

2 tablespoons seasoned rice vinegar (or 2 tablespoons rice vinegar mixed with 2 teaspoons sugar)

2 large (about 2 1/4 lb., total) firm-ripe papayas, seeded, peeled, and each cut lengthwise into 6 wedges

3 green onions, ends trimmed (optional)

Salt and pepper

Whirl pork in a food processor until coarsely ground; or mince with a knife. In a bowl, mix pork, rice, carrot, onion, chilies, and cilantro.

Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat. Add pork mixture. With a wide spatula, flatten mixture to an even thickness in pan. Cook until browned on bottom, about 5 minutes. With the spatula, turn over bash in large sections. Cook until browned on bottom, then occasionally stir hash until browned bits are well scattered through it, 7 to 10 minutes longer. Stir in vinegar.

Mound hash equally onto 3 or 4 dinner plates. Arrange papaya wedges equally on plates. Garnish with whole onions. Add salt and pepper to taste. Serves 3 or 4.

Per serving: 356 cal.; 16 g protein; 12 g fat; 44 g carbo.; 84 mg sodium; 59 mg chol.

Chicken Hash Patties with Spinach

2 slices bacon, chopped

2 cloves garlic, minced or pressed

1 large onion, chopped

1 cup cold cooked chunks of boned and skinned chicken or turkey

2 cups cooked short- or medium-grain rice

1 cup firmly packed, rinsed and drained spinach leaves, chopped

Salt and pepper

2 large eggs

3 tablespoons butter or margarine

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon, garlic, and onion frequently until mixture is lightly browned, about 8 minutes.

In a food processor or with a knife, coarsely chop chicken and 1/2 cup rice. Put in a bowl and add bacon mixture, remaining rice, spinach, salt and pepper to taste. Beat eggs to blend; stir into meat mixture. Shape into 8 patties, each inch thick.

Wipe frying pan clean. Melt butter in pan over medium-high heat. Add 3 or 4 patties and cook until bottoms are browned, about 4 minutes. With a wide spatula, gently turn patties and cook until brown on other side, about 4 minutes longer. Transfer to dinner plates and keep warm. Repeat to cook remaining patties. Makes 4 servings.

Per serving: 395 cal.; 18 g protein; 20 g fat 33 g carbo.; 244 mg sodium; 168 mg chol.

Beef Hash with Horseradish Cream

2 cups (about 3/4 lb.) chopped fat-trimmed cooked beef, such as a roast or steak

2 tablespoons butter or margarine

1 large onion, chopped

2 large (about 1 1/2 lb. total) russet potatoes, scrubbed, peeled, and shredded

1 large (about 1/2 lb.) red bell pepper, stemmed, seeded, and diced

Horseradish cream (recipe follows)

Salt and pepper

In a food processor or with a knife, coarsely chop meat.

In a 10- to 12-inch nonstick frying pan, melt butter over medium-high heat. Add onion and stir often until limp, about 5 minutes. Add potatoes and pepper; stir often until browned, about 20 minutes.

Stir meat into pan. With a spatula, press mixture into an even thickness. Cook until bottom is browned, about 5 minutes. With the spatula, turn over hash in large sections. Let brown on bottom, about 7 minutes longer.

Transfer to dinner plates and accompany with horseradish cream; add salt and pepper to taste. Serves 4.

Per serving: 338 cal.; 28 g protein; 12 g fat; 28 g carbo.; 124 mg sodium; 81 mg chol.

Horseradish cream. Stir together 1/2 cup sour cream and 2 tablespoons prepared horseradish. Makes about 2/3 cup.

Per tablespoon: 25 cal; 0 g protein; 2.4 g fat; 0 g carbo.; 8.9 mg sodium; 5 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Nov 1, 1990
Previous Article:No-flop, no-fungus perennials with this irrigation system.
Next Article:Beat San Francisco; bookstores, coffee houses, and other reminders of the 1950s scene.

Related Articles
Ask if your tasters recognize it. This is corned turkey.
SOUPER GRAN; Exclusive Isabel's family recipe means she's the new face of Campbell's.
Slinging hash.
Canning is fun--and easy. Invite some friends over and follow our beginner's guide to capturing your summer in a jar.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters