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Thread: Making hash...

  1. #1
    Omelet Guest

    Default Making hash...

    IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
    matter how they were cooked. I generally use cubed up baked, nuked,
    steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
    bacon (some kind of cured meat) and fry it up all together.

    Chop up a fresh onion and fry it in Olive oil until it begins to brown.
    Add cured meat and pre-cooked cubed spuds. Warm all that well then set
    aside. Cook eggs separately in some olive oil (or bacon grease), make
    scrambled eggs with them and break them up into large chunks. Add to
    the other ingredients.

    Serve.

    This is how I make it. How do you?

    I imagine some bell pepper would work with this but I don't always care
    for it.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  2. #2
    notbob Guest

    Default Re: Making hash...

    On 2010-03-06, Omelet <[email protected]> wrote:

    > matter how they were cooked. I generally use cubed up baked, nuked,
    > steamed (or whatever) spuds....


    Thank you! I was beginning to think I was the only one who knew how
    to cook hash browns or O'Brien potatoes in this group.

    nb (diving fer cover)

  3. #3
    Wayne Boatwright Guest

    Default Re: Making hash...

    On Sat 06 Mar 2010 10:52:37a, notbob told us...

    > On 2010-03-06, Omelet <[email protected]> wrote:
    >
    >> matter how they were cooked. I generally use cubed up baked, nuked,
    >> steamed (or whatever) spuds....

    >
    > Thank you! I was beginning to think I was the only one who knew how
    > to cook hash browns or O'Brien potatoes in this group.
    >
    > nb (diving fer cover)


    Yup, and what I don't like is using shredded potatoes and calling them hash
    browns. I only shred raw potatoes to be used for latkes.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  4. #4
    Omelet Guest

    Default Re: Making hash...

    In article <FDwkn.22228$[email protected]>,
    notbob <[email protected]> wrote:

    > On 2010-03-06, Omelet <[email protected]> wrote:
    >
    > > matter how they were cooked. I generally use cubed up baked, nuked,
    > > steamed (or whatever) spuds....

    >
    > Thank you! I was beginning to think I was the only one who knew how
    > to cook hash browns or O'Brien potatoes in this group.
    >
    > nb (diving fer cover)


    <laughs> Very funny nb!
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  5. #5
    Omelet Guest

    Default Re: Making hash...

    In article <[email protected] 7>,
    Wayne Boatwright <[email protected]> wrote:

    > On Sat 06 Mar 2010 10:52:37a, notbob told us...
    >
    > > On 2010-03-06, Omelet <[email protected]> wrote:
    > >
    > >> matter how they were cooked. I generally use cubed up baked, nuked,
    > >> steamed (or whatever) spuds....

    > >
    > > Thank you! I was beginning to think I was the only one who knew how
    > > to cook hash browns or O'Brien potatoes in this group.
    > >
    > > nb (diving fer cover)

    >
    > Yup, and what I don't like is using shredded potatoes and calling them hash
    > browns. I only shred raw potatoes to be used for latkes.


    Works for McDonalds <ducking and running!!!>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  6. #6
    sf Guest

    Default Re: Making hash...

    On Sat, 06 Mar 2010 11:48:39 -0600, Omelet <[email protected]>
    wrote:

    > This is how I make it. How do you?


    I prefer shredded. My husband used to make awesome hash browns from
    raw, shredded potatoes. He doesn't do that anymore now that he's
    limiting every speck of fat intake.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  7. #7
    sf Guest

    Default Re: Making hash...

    On Sat, 06 Mar 2010 17:52:37 GMT, notbob <[email protected]> wrote:

    > On 2010-03-06, Omelet <[email protected]> wrote:
    >
    > > matter how they were cooked. I generally use cubed up baked, nuked,
    > > steamed (or whatever) spuds....

    >
    > Thank you! I was beginning to think I was the only one who knew how
    > to cook hash browns or O'Brien potatoes in this group.
    >

    I don't like a lot of junk in my hash browns. The only variation I
    love is latkes.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  8. #8
    Dimitri Guest

    Default Re: Making hash...


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
    > matter how they were cooked. I generally use cubed up baked, nuked,
    > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
    > bacon (some kind of cured meat) and fry it up all together.
    >
    > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
    > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
    > aside. Cook eggs separately in some olive oil (or bacon grease), make
    > scrambled eggs with them and break them up into large chunks. Add to
    > the other ingredients.
    >
    > Serve.
    >
    > This is how I make it. How do you?
    >
    > I imagine some bell pepper would work with this but I don't always care
    > for it.
    > --
    > Peace! Om


    Leftover Cold roast beef or steak cubed - Roast beef/steak hash

    --
    Dimitri

    Searing

    http://kitchenguide.wordpress.com.


  9. #9
    pltrgyst Guest

    Default Re: Making hash...

    On Sat, 06 Mar 2010 11:48:39 -0600, Omelet <[email protected]> wrote:

    >.... Cook eggs separately in some olive oil (or bacon grease), make
    >scrambled eggs with them and break them up into large chunks.....


    We always have soft poached eggs on top of the hash.

    -- Larry

  10. #10
    Bent Attorney Esq. Guest

    Default Re: Making hash...

    On Mar 6, 12:48*pm, Omelet <ompome...@gmail.com> wrote:
    > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
    > matter how they were cooked. I generally use cubed up baked, nuked,
    > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
    > bacon (some kind of cured meat) and fry it up all together.
    >
    > Chop up a fresh onion and fry it in Olive oil until it begins to brown. *
    > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
    > aside. Cook eggs separately in some olive oil (or bacon grease), make
    > scrambled eggs with them and break them up into large chunks. *Add to
    > the other ingredients.
    >


    Grease is what you put on an axle. Bacon fat is what is used in
    cooking.

    > Serve.
    >
    > This is how I make it. How do you?
    >
    > I imagine some bell pepper would work with this but I don't always care
    > for it.
    > --
    > Peace! Om
    >
    > "Human nature seems to be to control other people until they put their foot down." *
    > --Steve Rothstein
    >
    > Web Albums: <http://picasaweb.google.com/OMPOmelet>
    > recfoodreci...@yahoogroups.com
    > Subscribe: recfoodrecipes-subscr...@yahoogroups.com



  11. #11
    Bent Attorney Esq. Guest

    Default Re: Making hash...

    On Mar 6, 1:15*pm, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
    wrote:
    > On Sat 06 Mar 2010 10:52:37a, notbob told us...
    >
    > > On 2010-03-06, Omelet <ompome...@gmail.com> wrote:

    >
    > >> matter how they were cooked. I generally use cubed up baked, nuked,
    > >> steamed (or whatever) spuds....

    >
    > > Thank you! *I was beginning to think I was the only one who knew how
    > > to cook hash browns or O'Brien potatoes in this group. *

    >
    > > nb (diving fer cover) *

    >
    > Yup, and what I don't like is using shredded potatoes and calling them hash
    > browns. *I only shred raw potatoes to be used for latkes.


    Shredded potatoes are used to make hash browns. If they are cubed and
    fried they are called home fries, unless you committ sacriledge and
    deep fry them; then they are called cottage fries.

    >
    > --
    >
    > ~~ If there's a nit to pick, some nitwit will pick it. ~~
    >
    > * * * * ~~ A mind is a terrible thing to lose. ~~
    >
    > ************************************************** ********
    >
    > * * * * * * * * * * *Wayne Boatwright



  12. #12
    Kent Brockman Guest

    Default Re: Making hash...


    On 6-Mar-2010, "Bent Attorney Esq." <[email protected]> wrote:

    > Grease is what you put on an axle. Bacon fat is what is used in
    > cooking.


    why do commercial kitchens have grease traps; are there a lot of loose axles
    running around in them?
    --
    Kent Brockman, multi-award winning anchor

  13. #13
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Making hash...

    Kent Brockman wrote:

    > On 6-Mar-2010, "Bent Attorney Esq." wrote:
    >
    >
    > >Grease is what you put on an axle. Bacon fat is what is used in
    > >cooking.

    >
    >
    > why do commercial kitchens have grease traps; are there a lot of loose
    > axles
    > running around in them?


    *Sheese* "!!!" Dont even get me started on "unifrom dice of potatoes."

    I have way too many anecdotes about that!

    --

    Mr. Joseph Paul Littleshoes Esq.

    Domine, dirige nos.

    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

    Owner|Moderator
    http://groups.yahoo.com/group/JoeTarot
    http://groups.yahoo.com/group/SomeThingsTarot
    Joe's XXX Blog http://joe93418.blogspot.com/


  14. #14
    Omelet Guest

    Default Re: Making hash...

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Sat, 06 Mar 2010 11:48:39 -0600, Omelet <[email protected]>
    > wrote:
    >
    > > This is how I make it. How do you?

    >
    > I prefer shredded. My husband used to make awesome hash browns from
    > raw, shredded potatoes. He doesn't do that anymore now that he's
    > limiting every speck of fat intake.


    Hash does not have to be fatty. You can use a lean, low fat meat and
    egg beaters. :-) Potatoes are not, by themselves, high in fat?
    I wonder if you can cook hash browns in "Promise" or some other fat
    substitute?
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  15. #15
    Omelet Guest

    Default Re: Making hash...

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Sat, 06 Mar 2010 17:52:37 GMT, notbob <[email protected]> wrote:
    >
    > > On 2010-03-06, Omelet <[email protected]> wrote:
    > >
    > > > matter how they were cooked. I generally use cubed up baked, nuked,
    > > > steamed (or whatever) spuds....

    > >
    > > Thank you! I was beginning to think I was the only one who knew how
    > > to cook hash browns or O'Brien potatoes in this group.
    > >

    > I don't like a lot of junk in my hash browns. The only variation I
    > love is latkes.


    I was talking about hash, not hash browns. <g>
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  16. #16
    Omelet Guest

    Default Re: Making hash...

    In article <LYykn.5804$[email protected]>,
    "Dimitri" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
    > > matter how they were cooked. I generally use cubed up baked, nuked,
    > > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
    > > bacon (some kind of cured meat) and fry it up all together.
    > >
    > > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
    > > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
    > > aside. Cook eggs separately in some olive oil (or bacon grease), make
    > > scrambled eggs with them and break them up into large chunks. Add to
    > > the other ingredients.
    > >
    > > Serve.
    > >
    > > This is how I make it. How do you?
    > >
    > > I imagine some bell pepper would work with this but I don't always care
    > > for it.
    > > --
    > > Peace! Om

    >
    > Leftover Cold roast beef or steak cubed - Roast beef/steak hash


    Ooh! I like that idea! I've never tried it.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  17. #17
    Omelet Guest

    Default Re: Making hash...

    In article <[email protected]>,
    pltrgyst <[email protected]> wrote:

    > On Sat, 06 Mar 2010 11:48:39 -0600, Omelet <[email protected]> wrote:
    >
    > >.... Cook eggs separately in some olive oil (or bacon grease), make
    > >scrambled eggs with them and break them up into large chunks.....

    >
    > We always have soft poached eggs on top of the hash.
    >
    > -- Larry


    That or basted eggs works well too. :-) That's how dad likes it.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  18. #18
    Bent Attorney Esq. Guest

    Default Re: Making hash...

    On Mar 6, 10:07*pm, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
    wrote:
    > Kent Brockman wrote:
    > > On *6-Mar-2010, "Bent Attorney Esq." *wrote:

    >
    > > >Grease is what you put on an axle. *Bacon fat is what is used in
    > > >cooking.

    >
    > > why do commercial kitchens have grease traps; are there a lot of loose
    > > axles
    > > running around in them?

    >


    I don't think so. The 'grease' in those traps is inedible. You don't
    cook with it; at least I wouldn't.

    > *Sheese* "!!!" Dont even get me started on "unifrom dice of potatoes."
    >
    > I have way too many anecdotes about that!
    >
    > --
    >
    > Mr. Joseph Paul Littleshoes Esq.
    >
    > Domine, dirige nos.
    >
    > Let the games begin!http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
    >
    > Owner|Moderatorhttp://groups.yahoo.com/group/JoeTarothttp://groups.yahoo.com/group/SomeThingsTarot
    > Joe's XXX Blog *http://joe93418.blogspot.com/



  19. #19
    Melba's Jammin' Guest

    Default Re: Making hash...

    In article <[email protected]>,
    Omelet <[email protected]> wrote:

    > I wonder if you can cook hash browns in "Promise" or some other fat
    > substitute?


    Promise? Last time I bought it it was margarine and as fat as butter or
    oil. How about using a non-stick spray if you want to cut the fat.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller
    Bean soup with sausage and kale, 3-1-2010

  20. #20
    jmcquown Guest

    Default Re: Making hash...

    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
    > matter how they were cooked. I generally use cubed up baked, nuked,
    > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
    > bacon (some kind of cured meat) and fry it up all together.
    >
    > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
    > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
    > aside. Cook eggs separately in some olive oil (or bacon grease), make
    > scrambled eggs with them and break them up into large chunks. Add to
    > the other ingredients.
    >
    > Serve.
    >
    > This is how I make it. How do you?
    >
    > I imagine some bell pepper would work with this but I don't always care
    > for it.
    > --
    > Peace! Om
    >


    Leftover chuck roast or corned beef, chopped fine. Pre-cooked spuds (I
    prefer mine boiled, small dice.) Onion, sure. This is one thing where I
    don't add garlic and I definitely don't add bell peppers. Taste for salt &
    pepper. Pan fry the lot; doesn't have to be olive oil. I can make several
    meals of meat & potato hash all by itself. No adding eggs or anything else.
    YMMV

    Jill


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