Chuckwagon Hash - The Easy Version

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!

Good Ol’ Boy Corned Beef Hash

Got 'er done!

This is now one of your favorite recip                    

Stuff you will need - Ingredients

·      3 tablespoons butter

·      1 large onion, finely chopped

·      2 cups diced corned beef

·      4 cups diced potato

·      Salt and pepper – this really does not need salt but if your BP is good sprinkle a little on

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1. Get out the big old black skillet for this one. I love it when I get to use this one – hunting camp type food – let the calories fly

 

2. Turn heat to medium/high melt the butter toss the onions in hot oil until they soften and turns a nifty golden brown

 

3. Toss in the corned beef and potato. Stir and let them sizzle, don’t let it get too hot, fry until potatoes start to turn soft

 

4. Press the potato mixture down to creating a more compact layer.

 

5. Cook for a few minutes continuing to smash down potatoes (like one large pancake), takes a few minutes to get a nice golden-brown crust, but that’s what you want

 

6. Flip and cook for another few minutes to heat through.

Sprinkle with salt and pepper before serving.

 

*This is great with wild game made corned beef