Sunday, April 23, 2017

Saucepan Vegetable Beef Hash

 An Exclusive Original Recipe

This recipe originated many years ago when I was attending Rutgers in New Brunswick, N.J., living in an off-campus apartment. For me at the time it was an inexpensive and easy way to whip up a nutritional meal. I shared the place with three other students, one of whom had his own cooking quirks.  He would save all of the grease left over when he fried bacon, and used these "Hog Drippings" to grease the pan for burgers and such.  Do people still do this?

Anyway, here are the ingredients for the vegetable beef hash.  You can eat it stand-alone since it has four vegetables along with the meat. I guarantee you will love it!

Utensils: One large sauce pan, one large, strong stirring spoon

One pound of lean ground beef
One large yellow onion
Two small potatoes 
One 15 ounce can of sweet peas
Half of a 4 ounce can of mushrooms
5-6 tablespoons of light Olive Oil


Chop the onions and get them started in the saucepan on low heat with a few tablespoons of olive oil.
Quarter and nuke the potatoes for a few minutes in microwave to soften them up.
Chop the potatoes and add them to the saucepan.
Add the sweet peas with all the juice from the can.
Add the mushrooms, and turn up the burner flame to medium.
Stir the mix.
Add the lean ground beef. Get it mixed in with everything else.  Make a nice "hash."

Continue stirring until all the meat has browned.
Lower the heat and stir occasionally so nothing sticks to the pan.
The fun part: You should be able to push everything to the sides of the pan to make a funnel, and there should be liquid at the bottom of the funnel.  Else add some more olive oil. 

It should be ready in about 25 minutes.
Makes 6 to 8 servings.




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