Posted on 11/06/2007 10:18:52 AM PST by LouAvul
When I was growing up in southern Indiana my mother used to make a stew. All I can remember was that it had potatoes and beef. I can't remember anything else about it. She called it, "hash."
Anybody know anything about it? I'd like to fix it and she passed several years ago.
thanx.
I’ve had that. Is Moonlight Barbeque in Owensboro still in biz?
No idea. My ankle bracelet doesn’t allow me to cross either the Ohio or Wabash rivers. (Just Kidding)
Funny you should say that, because my recipe that’s so similar to yours, came to me through my mom, from her German father.
We were all Okies when first making it, but Granddaddy was from Pennsylvania and lived in Canton, OH, at one time. Small world sometimes! Oh, the extra Worcestershire sauce is “my” addition - I put a lot in.
Really enjoyed it for dinner last night - now I need to get a roast and make some more. *Re-hashing it,* so to speak.
I forwarded your question to my mother via email; she’s in her seventies and grew up in Iowa. Here’s her reply:
“What I recall as “hash” was when we would just sort of finely chop (or grind) leftover roast beef and then saute or fry some chopped onions, add chopped boiled potatoes, season with salt and pepper and call that “hash”. Some people then liked to have a soft-boiled egg with it.
“What we called beef stew would either be to cook the beef cubes for that purpose, but most often take leftover roast and gravy, purposely have cooked extra potatoes, carrots and onions, then mix it altogether, sometimes adding a bit of tomato paste and usual seasonings.”
= = =
Happy Cooking to you, Lou.
Joya
My sis-in-law did a web search and found this:
Beef Hash
From Diana Rattray,
Make this hash with leftover roast beef or corned beef
* 3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc.)
* 2 large baking potatoes, peeled and diced
* 2 medium onions, chopped
* 1 green bell pepper, chopped
* 2 ribs celery, finely chopped
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1/4 teaspoon ground thyme
* 1 1/2 cups beef broth*
*If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups.
Combine all ingredients and pack into a well-greased shallow baking pan. Cover with foil and bake at 375° for 45 minutes. Uncover and brown under broiler. Serves 6.
http://southernfood.about.com/cs/beefrecipes/a/beef_hash1.htm
Thanks. That sounds like it.
This just in, eight months later:
= = =
Just now......... I looking for a recipe - when - my cookbook opened to ‘MEAT Leftover’. I had to almost giggle, I see something that you asked about several months ago, a hash recipe.... this on is titled:
CRISPY BROWNED HASH !!!
1 cup chopped cooked beef chuck
1 cup chopped cooked potatoes
1 onion, minced
1 Tbsp. minced parsley
salt and pepper to taste
1/2 cup mild
Combine all ingredients except milk. Place a little fat in a hot heavy skillet over medium heat. When fat is very hot, spread hash evenly in skillet. The pan should be hot enough to brown the bottom of the hash quickly, 10-15 min. Add milk an and mix. Cover and cook slowly until crisp, about 10 min. 2-3 servings.
Chopped cooked veal, lamb, ham, chicken or turkey may be used in place of beef when making hash.
thanx
I will find out and get back to you on that.
Reading the instructions, I think it should have said “milk” instead of mild.
Thanx. For a second I thought it was “mildew.” And I didn’t think that was the recipe my mother used. ;)
Epicurious has never let me down especially since recipe reviews and suggestions are attached.
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