Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > hash
All for 'hash'
All sub pages for /_tags/hash
Chicken Hash with Radishes, Celery Root and Potato (Topped with "fried" eggs) -- back to top
I made chicken hash basically using the recipe below with a few changes (some on purpose, some by accident). Instead of 22oz of potatoes, I used a mix of 6 1/8 oz Daikon Radish, 7 5/8 oz celery and 8 oz yukon gold potato. I let the celery root cook longer in the water than the rest of the things. Instead of 1 lbs on chicken, I used 1/2 lbs chicken breast and a tiny chicken thigh (~0.15 lbs).
I also forgot to use paprika and turmeric. I just used the za'atar, salt and pepper for the spices. However, where I really messed up is I added the chicken, broth and everything when I added the potatoes so they didn't get the extra time to brown under a drier heat. Instead they cooked with everything. That basically meant that it was a bit mushy with less crisp bits, etc. I also cooked the eggs entirely sans oil.
Overall, I liked it a lot. The only thing I really didn't like was that the celery root was still very stringy and often fibrous. I ended up spitting a lot of those chunks out. The potato and the daikon radish sere largely indistinguishable! I would definitely do it again and I'd look into additional potato alternatives. The harissa added some spice, though less than I expected when I tasted it alone.
This recipe (with minor changes and notes) is now included in my recipe book
Original Wordpress ID and Date: 6337, 2013-07-22_200942
Corned Beef Hash, Fried Eggs, and Roasted Asparagus -- back to top
I made corned beef hash using the basic idea of last time. I didn't really measure the ingredients but I added some ketchup and sriracha while cooking it. I microwaved the potatoes for 5 minutes and then added them to the onions and (3 small) poblano peppers being sautéd. Towards the last 10 minutes I added about 1/2 pound of corned beef cubes (asked for two 1/4 in. slices). After adding seasonings and then ketchup and sriracha, I pressed into the pan to let it crisp.
I also fried 4 eggs (two meals worth) to top on them. Finally, I roasted asparagus in the oven at 425 for 15 minutes. I think next time I do asparagus in the oven, I will cut it into smaller pieces first since it is so hard to cut once cooked.
Anyway, the hash was extremely flavorful. Lots of heat from the poblanos (and maybe Sriracha) but an incredible amount of flavor. Maybe a bit too much salt but not by much.
Original Wordpress ID and Date: 6849, 2013-11-04_091613
Sweet and Regular Potato Hash with Chicken Sausage -- back to top
I had the other two links of sausage from the other day so I made a hash. I cut up two_tiny_ potatoes and a sweet potatoes and sautéd them in a frying pan until they were about half way there. I then added chopped up sausage. At the same time, I sautéd a whole bunch of shallot in a bit of olive oil (I didn't want it to burn with the potatoes). When the potatoes were almost done, I added the shallots, salt, pepper and tossed to combine.
It wasn't too fancy of a meal but it was still pretty good. Also pretty easy. Maybe a bit carb-heavy but not too bad I guess.
Original Wordpress ID and Date: 7056, 2014-01-02_134933
Corned Beef Yuca Hash with Green Chile -- back to top
This was a really cool meal! I made corned beef hash but I made a few major changes:
Those were really the main changes but I also went heavy on the ketchup and Sriracha (using about 1.5x and using half and half). I followed the recipe's instructions including pressing it down to get the nice crispy pieces (which really worked). I used 2 x 1/4 in. cuts of deli corned beef.
This came out really good. A bit spicy from all of the pepper and the yuca was kind of hidden by the rest of the stuff. But I really liked it!
I should make corned beef hash more often since this was pretty good! And really not too much work
