The foodstuff, not the Schedule I Controlled Substance: chopped-up meat, potatoes and whatever, fried in a skillet.
I've been frustrated by Mary Kitchen Sausage Hash: the meat is a little...overpowering. I hadn't tried it since I started adding ground grain to the skillet, and I wanted to, especially after having good results with a 25/75 percent flour/cornmeal mixture under corned beef hash.
So this morning, I did. Started with a nice layer of cornmeal, flour and a little pepper in the pan. There was half a mild Jalapeno and a whole small dark-red bell pepper left, so I diced them and mixed them into the hash with a little dehydrated onion (it's a crutch), with a little basil, parsley and oregano. Turned that out over the "crust" and let it cook, uncovered for five minuted, covered for five more, uncovered for five and a broke an egg over it, covered it, gave it another five or more and then cooked it uncovered until the egg looked done enough.
Success! The cornmeal steals just enough of the sausage's thunder that it doesn't dominate the other flavors. Now the problem is to not overeat....
(Epicurious has a nice guide to hashing at home!)
BUILDING A 1:1 BALUN
4 years ago
3 comments:
Sounds good. We don't see that sausage down here though.
RE: the dehydrated onions. Do you perform any prep on them or just dump them into the pan?
They're minced and the hash produces plenty of steam to rehydrate them, so they get mixed into the hash with the diced peppers, no special prep. Works well. It doesn't take much, they're pretty strong.
For an omelet, you'd put them with the crushed chips/crackers/breadcrumbs and water and let that sit awhile before beating in the eggs.
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