My Mother's Cooking - Fried Potatoes and Hash
Fried Potatoes and Hash
My Mother's Cooking
What is Corned Beef Hash?
Red Flannel Hash
- Red Flannel Hash Recipe | MyRecipes.com
MyRecipes recommends that you make this Red Flannel Hash recipe from Cooking Light
Fried Potatoes and Hash
We ate potatoes in some form or another almost every day when I was growing up. We ate them boiled, baked, mashed, in casseroles, in salads and in soups. However, the way that we ate them most often was simply fried in oil, bacon fat or lard.
Although it is easy enough to start with raw potatoes when you plan to fry them, more often than not, we would have leftover boiled or baked potatoes from the previous day. My personal favorite was when they were made from baked potatoes because it gave them a special slightly grilled taste (we always baked our potatoes without aluminum foil and the skin came out crisp and slightly browned).
My father preferred his potatoes fried raw with a little chopped onion in them. I only learned to appreciate them that way when I got older.
Sometimes, if we had leftover beef or pork roast, my mother would fry cubes of it with raw potatoes and a little onion to make her version of corned beef hash. Of course we practically never ate corned beef but we didn’t know the difference. If she wanted to turn the hash into a complete meal, she would simply fry some eggs over easy and place one on top of each of our portions.
Today if I make hash, I feel free to use any leftover meat, even sausage and I might just add a diced green or red pepper to the mixture.
Basic Fried Potatoes:
6 Potatoes peeled and quartered and cut into slices ¼ inch thick
3 Tablespoons of Oil, lard or Bacon Fat
2 Teaspoons Salt
1 Teaspoon Freshly Ground Pepper
- Heat the fat in a large skillet over moderate heat and then add the potatoes.
- Sprinkle half of the salt and pepper evenly over the potatoes.
- After a couple of minutes, turn the potatoes over and salt and pepper the other side.
- Continue to turn the potatoes every few minutes until you get the degree of color and crispness that you desire.
- If you begin with baked or boiled potatoes, the cooking time will be somewhat less. This type of fried potatoes are often referred to as home fries or cottage fries.
- If you cook the potatoes with chopped or sliced onions and sprinkle the finished dish with a little parsley, they are called potatoes Lyonnaise.
- If you start with shredded raw potatoes and cook them somewhat like a large loose patty, they are called hash browns.
Basic Corned Beef Hash:
2 Cups of Coarsely Diced Cooked Corned Beef
4 Cups of Diced Cooked Potatoes
1 Small Onion finely minced
3 Tablespoons of Oil, Lard or Bacon Fat
Salt and Pepper to Taste
1 Egg per serving (optional)
- Heat the fat in a large skillet over moderate heat. Sauté the onion and then the potatoes and cook them until they start to brown. At this stage you should salt and pepper them to taste.
- Add the corned beef and continue cooking until everything is thoroughly mixed and heated through.
- In a separate pan lightly fry or poach one egg per person making certain that the yolks are still soft.
- Instead of corned beef, you can use any cooked meat (beef, pork, chicken, ham or even sausage)
Home Fried Potatoes
Corned Beef Hash
For additional ways to prepare potatoes, see the other sections of Chapter 6, which are listed below:
Chapter 6 – Potato Dishes
3. Fried Potatoes and Hash
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