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
More of my mother's recipes
- My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Corned Beef and Cabbage (New E...
Around St. Patrick's Day, corned beef and cabbage generally goes on sale. My mother frequently used this opportunity to make her version of a New England boiled dinner by adding carrots, potatoes and onions along with her own seasonings. We all looke
- My Mother's Cooking - Stuffed Veal Breast with Pork ...
Are you tired of eating turkey and ham during the holidays? Would you like to try something a little different? On special ocassions my mother would make a stuffed veal breast and to keep it juicy and to add additional flavor, she would roast a full
- My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo
- My Mother's Cooking - Tuna Noodle Casserole
My mother's tuna noodle casserole recipe is both easy to make and delicious. Mushrooms, tuna, cream-style corn and shell noodles all in a tasty casserole with a parmesan cheese crust on top will make your mouth water. This one-dish meal is also inexp
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Pierogi Filled With Cottage Ch...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit. My mother always used a mixtur
- My Mother's Cooking - Pumpkin Soup and Potato Soup
My mother was raised on a poor potato farm in North Central Wisconsin where her family normally ate meatless meals. In the fall, when the pumpkins were ripe in their garden, they were used to make both pies and soup. Here is my mother's recipe for pu
Cast Iron Skillets
More by this Author
My mother learned to make Norwegian krube and lefse from her first husband's mother. These potato based Norwegian staples are easy to make, hearty and delicious. Krube is a large potato dumpling with a surprise in the...
Potatoes and dumplings are a match made in heaven. Most European countries make some form of dumpling using potatoes. The Italians make gnocchi, the Germans make spaetzle, klosse and kneodle. the Norwegians make krube...
Most Chinese restaurants in America serve egg rolls which are made with egg roll skins cut from noodle dough. In China they serve spring rolls made from thin, crepe like wrappers. Egg rolls often contain cabbage and...