Hash, Hash, Hash

My brother, Lukey, would be in heaven if he could eat every meal at a truckstop in the middle of rural Wisconsin.  So, I guess I am not surprised that my Mother cooked up a skillet of Corn Beef Hash for a Sunday night meal.  Not to be left out, (I currently don't eat meat) I decided to make my own little hash using sweet potatoes and a mixture of delicious spices to give it a little kick.

Below are the two recipes for carnivores and herbivores alike.

Corn Beef Hash

Ingredients: one slab of butter, 1 potato, a chunk of corn beef, 2 eggs, 1 clove of garlic, some onion, some green peppers, salt and pepper.

Directions: grab a skillet and melt the slab of butter on the bottom.  Add in the chopped onion and minced garlic and cook in the butter until the onions are a little translucent and brown on the edges.  Add in the green pepper and cook until they get soft.  While the onions and the peppers are cooking have the potato baking in the microwave until it’s soft. Chop the potato and add it to the skillet.  Cook that until it starts to get a little brown as well.  Add the corn beef and warm through.  Sprinkle with salt and pepper.  In a separate skillet fry a couple of eggs.  Throw the eggs on top and dig in!

Sweet Potato Hash

Note: For this recipe I used the typical seasoning for curry fries to add a little spice.  (Omaha friends: I was channeling Amsterdam)

Ingredients: Some Pam, one Sweet Potato, some onion, some green pepper, some mushrooms, one carrot, one parsnip, one clove of garlic, curry powder, cumin, chili powder, cayenne pepper, salt, black pepper

Directions: poke holes in the sweet potato and stick it in the microwave until soft.  Spray a skillet with PAM, add in the chopped onion and minced garlic.  Cook until the onion become translucent and a little brown around the edges.  Add in the chopped green pepper, chopped carrot, and chopped parsnip.  Stir until the veggies start to get a little soft.  Add in the mushrooms and heat through.  Once everything start to mesh together spice up the skillet.  I’d start with two parts curry, two parts cumin, one part chili powder, a pinch of cayenne, salt and pepper.  My advice would be to make the spices in a separate dish, smell it (I know kinda weird) and see if its seems too spicy or strong.  It’s way easier to adjust before adding!

Note: I made a big recipe of this and then had leftovers for lunches throughout the week.  It was a delicious office lunch.