Sunday Hash

One of my favorite meals of the week could be possibly be whatever is served on a Sunday morning. Mornings, for the most part, that are full of laziness, and relaxation, as we slowly approach the idea of returning back to another stressful week at our jobs. But Sunday morning breakfast is something that my entire family loves. We can take our time making french toast, homemade pancakes, crepes, or my favorite, corned beef hash.

As I browsed through my refrigerator, I had a few leftovers that I knew that if I did not use them up that day, that I would probably be tossing out some really great food. I had leftover chili potatoes, and some carne asada. My immediate thought was to make hash.

If you have never made hash, it is basically meat, potatoes, onions, and peppers, and some spices, all cooked together, and served with eggs. I can’t say the rest of my family is a fan of hash, but that does not prevent me from making it on an occasional Sunday morning.

Hash made with beef and potatoes

Feel free to try this with ham, corned beef, or roast beef, but be sure to include onions and potatoes.

Ingredients:

  • 2 tbsp canola oil
  • Carne asada, chopped, approximately 1 cup
  • 2 cups of cooked chili roasted potatoes
  • 1/2 cup of onion, chopped
  • 1 jalapeno pepper, seeds removed, chopped
  • salt, to taste
  • 1/2 tbsp butter
  • Sunny side up egg, or egg over easy

Begin by heating a cast iron skillet (preferred) on medium heat. Add the oil, then toss in your onions, potatoes, jalapeno, and chopped carne asada. Mix well and continue to cook until you see a bit of browning on the potatoes and onions, approximately 6 minutes, or so. During this time, heat a small skillet, warming the butter, and cook your egg. I prefer my yolk to be running, so cooking it over easy or sunny side up is my preference when serving with hash.

Plate by serving some of the hash on a plate, sprinkling with a bit of salt, and topping with the egg. Break into the yolk, and let it run out into your hash. Enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Published by

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Sunday Hash”

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>