I haven't read the whole thread, this may be in there somewhere.
Fried Hash
Slice up enough potatoes to almost fill a skillet.
Peel and chop a good sized onion, or a couple if they're small.
Chop up whatever leftover cooked meat you have handy, or you can use a can of canned corned beef. (NOT canned corned beef HASH. Just Corned Beef.)
Put enough bacon grease, or chicken fat, or whatever meat grease, (as long as it isn't highly seasoned or burnt) or vegetable oil, to cover the bottom with a bit to spare, (to the depth of a potato slice or two) set burner on about medium, put one slice of potato in, and when it begins to sizzle nicely, add the rest of the spuds, and the onion. Sprinkle with salt and pepper. Put a lid on the pan, but check them and turn about every 5 minutes, so they brown, but don't burn. I sprinkle a little more salt and pepper every time I turm the 'taters and onions.
When there are a lot of nicely browned slices, and the potatoes are cooked through, add the meat, stir, leave the lid off, and continue to cook, stirring every few minutes, until the meat's heated through.
This is really tasty, so much better than the canned stuff. Cheaper, and tastier. You can add cabbage, too, I've done that several times, it's especially nice if you're using corned beef. Add the cabbage when the potatoes are about half done, so it has time to cook until tender, but not mushy. Works well with Brussels sprouts, too.
If using a bland tasting meat, a little sprinkle of balsamic vinaigrette adds a nice touch. My friend Tom makes a nice one, it's 3 parts olive oil to 2 parts balsamic vinegar. If you have some fresh herbs handy, such as some Thyme, sage, basil, rosemary, add a few finely chopped leaves to the vinegar and let set for a few minutes before adding the oil. You can use dried herbs as well, if you haven't got fresh. Just whisk it all together, it' a nice salad dressing, and nice to sprinkle on the main course, too.
Cabbage and Sausage
1 big onion
1 big cabbage
1 of those loops of polish sausage, or kielbasa, or smoked sausage, brats...(whatever your preference is)
salt and pepper,
ground or crushed cayenne (optional)
Chop up a big onion, and brown in a skillet prepared as above. Chop up the sausage. I like one of the smoked, cured sausages. You can just slice it into little "coins", or chop smaller, if you like. Add it to the onions, and let brown, stirring occasionally.
Once the sausage and onions are browned, add a whole, chopped up cabbage to the skillet, (if it will fit, otherwise leave the excess in a big hunk, wrap, put it back in the fridge and use for something else within a few days) add salt and pepper to taste. Put a lid on it, and simmer on medium low heat. Check and stir about every 5 minutes or so, until cabbage is tender. I like to let some of the cabbage brown just a little.
This is also very good re-heated. I like to serve it with fresh, hot, buttered corn bread.
Fried Hash
Slice up enough potatoes to almost fill a skillet.
Peel and chop a good sized onion, or a couple if they're small.
Chop up whatever leftover cooked meat you have handy, or you can use a can of canned corned beef. (NOT canned corned beef HASH. Just Corned Beef.)
Put enough bacon grease, or chicken fat, or whatever meat grease, (as long as it isn't highly seasoned or burnt) or vegetable oil, to cover the bottom with a bit to spare, (to the depth of a potato slice or two) set burner on about medium, put one slice of potato in, and when it begins to sizzle nicely, add the rest of the spuds, and the onion. Sprinkle with salt and pepper. Put a lid on the pan, but check them and turn about every 5 minutes, so they brown, but don't burn. I sprinkle a little more salt and pepper every time I turm the 'taters and onions.
When there are a lot of nicely browned slices, and the potatoes are cooked through, add the meat, stir, leave the lid off, and continue to cook, stirring every few minutes, until the meat's heated through.
This is really tasty, so much better than the canned stuff. Cheaper, and tastier. You can add cabbage, too, I've done that several times, it's especially nice if you're using corned beef. Add the cabbage when the potatoes are about half done, so it has time to cook until tender, but not mushy. Works well with Brussels sprouts, too.
If using a bland tasting meat, a little sprinkle of balsamic vinaigrette adds a nice touch. My friend Tom makes a nice one, it's 3 parts olive oil to 2 parts balsamic vinegar. If you have some fresh herbs handy, such as some Thyme, sage, basil, rosemary, add a few finely chopped leaves to the vinegar and let set for a few minutes before adding the oil. You can use dried herbs as well, if you haven't got fresh. Just whisk it all together, it' a nice salad dressing, and nice to sprinkle on the main course, too.
Cabbage and Sausage
1 big onion
1 big cabbage
1 of those loops of polish sausage, or kielbasa, or smoked sausage, brats...(whatever your preference is)
salt and pepper,
ground or crushed cayenne (optional)
Chop up a big onion, and brown in a skillet prepared as above. Chop up the sausage. I like one of the smoked, cured sausages. You can just slice it into little "coins", or chop smaller, if you like. Add it to the onions, and let brown, stirring occasionally.
Once the sausage and onions are browned, add a whole, chopped up cabbage to the skillet, (if it will fit, otherwise leave the excess in a big hunk, wrap, put it back in the fridge and use for something else within a few days) add salt and pepper to taste. Put a lid on it, and simmer on medium low heat. Check and stir about every 5 minutes or so, until cabbage is tender. I like to let some of the cabbage brown just a little.
This is also very good re-heated. I like to serve it with fresh, hot, buttered corn bread.
