Chuckwagon Hash
What’s
that, something anyone can make, and quick!
By
Neil Waring
Revered Wyoming Chef, outdoor cooking
expert, admired woodsmen and honored citizen.
This time of year I sometime like to make my own
version of hash – not sure what it is really, but it tastes great, and I call
it hash, so we will stick to that.
*The Old Guys Chuckwagon
Hash*
1. Get
out your biggest skillet and fry a pound or so of hamburger, break it up as it
cooks, after it is going good toss in chopped onions and chopped green bell
peppers. Drain
2. Cover
the bottom of your other skillet, hey we have at least three, with olive oil or
your choice of oil. Add as many cubed up
potatoes at four or so people might like to eat.
Let them brown nicely.
3. Find
something you will not get in trouble if used as a baking dish and pour in the
potatoes, then the hamburger on top.
4. Dump
a can or two of black or red beans over the two layers and sprinkle with cheddar
or Colby jack cheese or layer it on Note - Velveeta is really tasty here.
5. Stick the pan in the oven, heat until the
cheese is melted nicely and eat. (500 degrees or so will do it)
6. This
stuff is great with some good scooping’ up bread like French, or go cornbread
or baking powder biscuits. This stuff is great.
7. Want
something else in it – well pour it in. ( I have added sausage, little smokies,
bacon, rice and even once added, GULP,
another vegetable, it all works)
This is one of my, true easy living recipe’s, why?
Because nothing is measured, just pour in what looks or feels right and it
really is very good, and all in about 30 minutes. YUM!!
 |
| My 2015 resolution - to travel the road less traveled Happy New Year! |
