Friday, December 4, 2009
Saturday Chef Original: Quick Breakfast Hash
When I was a child, I was a meat-and-potatoes-girl. While my friends and cousins clamored for Happy Meals and fish sticks, my favorite meal was Mary's Kitchen Corned Beef Hash, green beans and toast with grape jelly. Obviously, it was a rare treat as canned corned beef hash is an eventual heart attack in a can, but it was worth it. The foodie in me hates to admit that it still is.
Unfortunately, now it is harder to eat my beloved hash without bouts of panicked guilt and chest pains that are probably more hypochondria than physiology; thus I created a recipe that is a scrumptious substitute and thankfully anxiety-free.
This recipes is extremely versatile. I have made it with both ground turkey and ground veal. Although, since I’m sure most of you still have twelve pounds of turkey in the fridge, you probably want to try the veal.
1 lb. ground turkey or veal
1/3 to 1/2 cup onion, finely chopped
1 to 1 ½ pounds baby red potatoes, cubed
Seasoning Salt, Pepper
Cube red potatoes in small, uniform pieces rinse thoroughly in cold water. Place in pot cover slightly with water. Add pot to heat and boil.
Chop onions. In a separate skillet over medium high heat, sauté onions in a drizzle of olive oil for about 2 minutes. Add ground meat, and use wooden spoon to stir and break apart. Season as you wish. Add a handful of fresh parsley or parsley flakes for color. Cook until meat is no longer pink. Remove from heat.
Boil potatoes until slightly soft, about 4-6 minutes. Drain thoroughly. Pour potatoes in the largest skillet you have, and add a bit more oil. Season with seasoning salt and pepper. Cook for two minutes.
Add meat mixture and a bit more oil, pressing down with the back of wooden spoon to brown. After 2 minutes, stir. Repeat process 2 or 3 more times or until meat is done and a slight crust develops. Season to taste.
Serve with over-easy egg and toast.
*Note: It is always better to have more potatoes than hash. The potatoes will degrade when they are soft. It also tastes even better the next day.
Coming Soon: A Very Foodie Christmas; Edible Gift Ideas for Your Foodie Friends!