Tuesday, October 30, 2012

Hash: A Limerick

No, not that kind of hash, silly. The kind with potatoes and meat and cheese and friedness.

There once was a food so cheap
Your grandma could make it in her sleep
She lived through the Depression
Potatoes her obsession
A food healthy, filling, and not sweet.

Okay, so maybe Peter Sagal won't be hiring me any time soon for their limerick game.

My brother made these for us both times we went to Utah for Mom. Hash is great for serving a crowd. It's great for serving a crowd and not breaking the bank. It's great for serving a crowd, not breaking the bank, and only spending 30 minutes making food.

It's also great when I get home to find 10 pounds of Russet potatoes are on sale for $1 and 12 eggs are on sale for $.29. I mean, wow. And for all the haters and/or extremely food-conscious people in the world who think potatoes, cheese, and friedness make people fat and unhealthy, I say to you, "Leave the skins on and add kale." Okay, I really do say this, but I also feel compelled to say that most homemade from-scratch dinner foods prepared lovingly at someone's hand are not--in my very extremely excessively humble opinion--what is making Americans fat.

Here's what you do:

1. Fry up some bacon or sausage or even hamburger or ham, or what-the-heck-ever (yes, you can skip this step if you want a vegetarian or even cheaper version of this). Sausage is my favorite, but all are good.
2. While the meat is cooking, dice some potatoes. Dice them small (a centimeter or less). Any old kind will do, though reds are always my favorite.
3. Take the meat out when it's done. Leave its fat in the pan. If it hasn't left much fat, add some oil.
4. Throw your diced potatoes in and fry them until easily pierced with a fork.
5. Crack several eggs, beat them, and toss them into the mix. Stir them around till they're cooked.
6. Add your meat back in.
7. Add salt and pepper.
8. Sprinkle some cheese on top if you wish.
9. Note: You can use any other veggies you have. If they're hard (carrots, onions, etc) add them in with the potatoes. If they're soft (spinach, cooked leftover veggies, peas, etc.) add them near the end--probably when you throw the meat back in).
10. Another note: Feel free to go wild with herbs. What do I think would be awesome: parsley, sage, thyme, rosemary.

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