Oh my God!!! Hash is so yummy and I am not the only Muslim that is going to benifet from this recipe. I would see cans of the Mary Kitchen’s roast beef and corned beef hash by Hormel on the shelves but I know this is not for us because It isn’t zabiha halal. I haven’t had hash in ages and now from last night we can have hash and it started at my house. in my very own kitchen and made by my hands.
This is not only yummy but it is easy and cheap as well too even if you are on a shoestring budget. I used 1 can of zabiha halal corned beef for this recipe. What also can be used is 1 kg or 1 lb of ground meat such as turkey, lamb, goat, veal, beef and chicken or you can add the left over roast or even the left over turkey from thanks giving in to the food processor to grind, meat only please. If you are using the day old roast or turkey then you do not need to season the meat because the seasonings are there.
If you are using the ground meat and the can of zabiha halal corned beef then you can go ahead and season. Just be very careful with the corned beef though because it is salty. The hash starts off at in a large cast iron skillet on high heat. Add 1/4 cup of either olive, corn, sunflower, safflower, conola or peanut oil. Add 4 potatoes that has been scrubbed and diced in to small chunks. If you want to peel the potatoes it is up to you. You already know I do not peel my potatoes.
These links turkey and roast recipes are only if you have a large amount of leftovers and you can go from here.
Turn down to low and let cook for 20 minutes with the lid closed. Stirr occationally. Add 1 onion or shallot, 2 cloves of garlic that has been diced and added to the potatoes along with 2 bay leaves, 1 pinch of either pink salt, seasoned salt, vegtea seasoning or 1 bullion cube. If you do not have bullion cube then you can use 1 pinch of bullion powder. Stir and add 1 pinch of black peppercorns to mortar and pestle and grind to a powder then add to potato mixture.
Add 1 pinch each of lemon pepper, thyme, basil, rosemary, tarragon, 3 dashes each of Worcestershire sauce, balsamic or malt vinegar, maggi or knorr aroma. The meat of of choice you wish to use. If you have a huge sunday feast or a large Thanksgiving meal, don’t forget to take the meat off the bones and grind this in the food processor only and then add the juice and cook on low for another 20 minutes to soften the potatoes. If you are not using the leftovers from Thanksgiving or a large sundy dinner providing if there is any left, loool.
If you are using the ground meat or the can of zabhiha halal corned beef then 1/2 cup of water would do just fine and it is the same amount of time if you are using the left over roast or the carcass from Thanksgiving.
The optionals for eating hash is 1 fried egg on top which is in a skillet spray with cooking spray. crack the egg and with the heat to medium low cook the egg covered for 4 minutes on each side or until done. Slide it out on to your plate of hash and add if you wish 1 drop of hot sauce. I do it this way because not everyone who lives in my house eats spicy food.
I hope you enjoy this recipe. It is also time for America to get back in the kitchen and start cooking. This is the type of meal you can eat no matter what time of day such as breakfast, lunch, dinner and even a brunch on a sunday.
Cheers!!!!!!
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