Tinfoil Chef

There’s probably as many variations on hash as there are cooks preparing it. What’s really cool about it though is that nearly all of them are absolutely great and this one is no exception.

Rough Chop 4 large onions then heat 2 tablespoons of olive / vegetable oil or meat drippings in a large frying pan and cook until they’re soft and translucent.

Crush a 1/2 pound of boiled or roasted potatoes and chop or shred the meat into bite sized bits.

Add the potatoes and meat to the onions and mix thoroughly and then add a half cup of stock, gravy or scrapings from the bottom of the roasing pan. Season to taste with salt & Pepper (This is the point where I look over my spice collection and decide which ones I want to use to punch up the flavor a few extra notches)

Let this fry over a medium-low heat 15 minutes or longer. Then turn it and give it a stir and fry for another 15 minutes.

Serve with a fried egg on top.

4 large onions
2 tbsp vegetable oil (or better still, dripping)
1 pound of cooked leftover meat (beef, pork, ham, turkey, chicken, whatever you’ve got)
1/2 pound boiled or roasted potatoes
1/2 cup stock or jellied scrapings from around the bottom of roasting pans
Salt
pepper

Technorati Tags: Beef Pork, Frying Pan, hash recipe, Onions, Gravy, all in hash, Roasted Potatoes, Leftover Meat, Hash, Roasting Pans, Fried Egg, Drippings

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