Thursday, July 11, 2013

Roast and Potato Hash

Beef and Pork Roasts were staples at my house growing up. My mom would put a roast, salt, pepper, and either cream of chicken or cream of mushroom soup in a crockpot early in the morning, set it on low, and by dinner time, the roast was ready to eat. For whatever reason, our grocery stores do not package roasts in packages that feed 4-6 people; they package them in packages that feed 8-10 people. 
Partially for that reason, they were usually the main course at any dinner meetings held at our house. I can remember one of the men exclaiming at one of our AWANA planning meetings, "Wow! Do you people eat like this all the time?!" Everyone thought the roast was super hard to make; the reality was - Momma and I made the easiest thing we knew how to make, and then cleaned the house with all of that extra time.
For regular, weeknight family meals, roasts can be a bit more expensive than ground beef or chicken, but you can get not one, but two meals out of them! I always liked roast better the second time around when Momma would make hash out of the leftover roast. Hash is almost a roast and potato stew, and it is sooo good. I actually made The Best Danged Beef Roast from When the Dinner Bell Rings this time, and used the meat leftovers of that recipe to make my hash. Here's how to make it:

Step One: Chop up the leftover roast from your favorite roast recipe into bite-sized pieces, and chop up one onion.   

Step Two: Heat about 2 T. bacon grease over med-high heat in a large high-sided skillet. (I know that it is difficult to tell that there is bacon grease in there because it is already heated, but it is there! Sorry the pan is stained. It happens! :)) If you don't want to use bacon grease, you can use vegetable or canola oil, but bacon is always better. I was raised right - I always save bacon grease! Bacon grease begins so many wonderful Southern recipes.
Step Three: Cook onions until translucent (not pictured).
Step Four: Add the roast, and let it cook with the onions a bit...for a minute or two.
Yeah, I must confess...I did not wait until the onions were translucent before adding the roast. Patience and food do not always go together...

Step Five: Add potatoes! I like the yellow potatoes best, but you use whatever kind of potato you would like. (I would NOT recommend wax potatoes, such as red skin potatoes, for this dish. The soft starchy ones are best for this dish.)

Step Six: Add water until the potatoes are covered. Boil on medium-high heat until the potatoes are super soft.
I'm going to make a common sense statement, but sometimes common sense statements need to be stated so that you will know that what seems like common sense is actually ok. Make sense? If your water level gets very low, and the potatoes are not soft yet, add more water and continue to cook until the potatoes are soft. :)

See the super soft potatoes? :)

Step Seven: Add flour. Ok...Here's another confession - Adding flour like I added flour in the picture is not the best way to do it. I added the flour that way because that's  how my momma does it. Sometimes when you add flour like this, though, the flour does not completely dissolve correctly. To ensure that all flour dissolves put a little bit (3-4 T) of the cooking liquid in a small bowl with the flour, and stir until will combined. Add that mixture to the hash mixture, and stir well.

Step Eight: Add ketchup, and stir to combine.
So, one time, my mom forgot the ketchup. I had never made hash before or paid any sort of attention to how she made this beloved dish so I had no idea that ketchup is supposed to go into it. When she handed me a bowlful, I frowned. She said, "What's the matter?" And without really thinking about it said, "It's not the right color." She frowned, then laughed. She dumped my bowl of hash back into the skillet, turned the heat back on, squirted in some ketchup, and stirred it. I stood in awe of the power of ketchup!
Step Nine: Add salt and pepper to taste. I do not like it when I cannot tell you an exact amount, but the amount of salt and pepper you use will vary based on the original roast recipe you used.

Hooray for hash!

Roast and Potato Hash
Click here for printable version
1-2 T. bacon grease
2-4 c. leftover roast, chopped
1 onion, chopped
2-3 T. ketchup
2-4 potatoes, chopped into 1 1/2" pieces
1 T. flour
salt and pepper

Heat bacon grease in a large skillet over med-high heat. Add onions, and cook until translucent. Add roast, and cook with the onions 1-2 minutes. Add potatoes. Cover all with water, and continue to cook on med-high heat until potatoes are soft, adding more water as needed. Stir together 3-4 T. cooking liquid and flour in a small bowl. Add the flour mixture to the hash mixture, and stir to combine. Stir in ketchup, salt, and pepper, and then cook 1-2 minutes more.
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1 comment:

  1. HI, I've been looking at some of your recipes, and they all sound good, but you might give thought to using a different font for your blog. Even with my good old #3 reading glasses on, I can hardly read it


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