My Mother's Cooking - Fried Potatoes and Hash

Fried Potatoes and Hash

Fried Potatoes
Fried Potatoes
My Mother's Cooking
My Mother's Cooking
Potatoes Lyonnaise
Potatoes Lyonnaise
Hash Browns
Hash Browns
Corned Beef Hash
Corned Beef Hash

My Mother's Cooking

Cast your vote for Fried Potatoes and Hash

==================

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:

=================

Difficulty:

Easy

Preparation Time:

20 Minutes

Cooking Time:

30 Minutes

===================

Ingredients:

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

===================


Cooking Instructions:

  1. Heat the fat in a large skillet over moderate heat and then add the potatoes.
  2. Sprinkle half of the salt and pepper evenly over the potatoes.
  3. After a couple of minutes, turn the potatoes over and salt and pepper the other side.
  4. Continue to turn the potatoes every few minutes until you get the degree of color and crispness that you desire.
  5. 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.
  6. If you cook the potatoes with chopped or sliced onions and sprinkle the finished dish with a little parsley, they are called potatoes Lyonnaise.
  7. 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:

===================

Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

30 Minutes

===================

Ingredients:

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)

====================

Cooking Instructions:


  1. 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.
  2. Add the corned beef and continue cooking until everything is thoroughly mixed and heated through.
  3. In a separate pan lightly fry or poach one egg per person making certain that the yolks are still soft.
  4. 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

1. Baked, Roasted and Stuffed Potatoes

2. Boiled Potatoes and Potato Salad

3. Fried Potatoes and Hash

4. French Fries and Croquettes

5. Potato Casseroles

6. Potato Dumplings

7. Potato Pancakes

8. Norwegian Staples - Krube and Lefse

==============================

North Central Wisconsin where I learned how to cook from my mother

show route and directions
A markerWausau, WI -
Wausau, WI, USA
[get directions]

B markerMilwaukee, WI -
Milwaukee, WI, USA
[get directions]

More by this Author


Comments 3 comments

FordeAhern profile image

FordeAhern 4 years ago from Broadford, Co. Limerick. ireland

Hi there, It sounds lovely,thank you, you are making me hungry. will book mark it, voted and interesting.


Lilleyth profile image

Lilleyth 4 years ago from Mid-Atlantic

This is an old favorite recipe of mine too. Well done.


scarytaff profile image

scarytaff 4 years ago from South Wales

Voted up and useful. Thanks for the recipes.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working