Search Results: hash

Steak and Potato Hash Sandwich

Steak and Potato Hash Sandwich

It was only last week when I had a few things on my mind that I wanted to make for the weekend. One of them was carne asada tacos, or carne asada fries, and the other was crispy potatoes for breakfast. Simple stuff, I know. […]

Corned Beef Hash Quesadillas

Corned Beef Hash Quesadillas

This Monday was St. Patty’s day, a day that I have pretty much grown to love, primarily for the sale of corned beef. I’ve said it from time to time on this site that my wife is not a big fan at all of corned […]

Corned Beef Hash Pot Stickers

Corned Beef Hash Pot Stickers

I love dim sum, and everything about it. You might have already known this if you have been following me for some time. There is something to be said about steamed or pan seared dumplings that are tender on the exterior and have a wonderful surprise on the inside. I’ve also said that Milwaukee needs a dim sum palace. It desperately does. Now if you have never had dim sum, it is a basically a restaurant that carts around an array of steamed items including things as steamed buns, great vegetables, and things like Shaomai to name only a few. Did I mention delicious chicken feet as well?

Corned Beef Hash Pot Stickers Recipe

I’ve been no stranger to dim sum, and in fact I’ve been eating it for over 15 years now, but again, Milwaukee has no such place so the nearest place is a visit to Chicago. With that said, I’m also no stranger to making dim sum at home, and one particular item is the pot sticker. I’ve been making them for years as my family and friends love them, and so when I was in a corned beef hash kind of mood one day, I decided to change things up a bit from the classic Jiaozi. Let’s get started. Ingredients:

  • 1 package of pot sticker wrappers, thawed
  • 1 cup of corned beef hash, cooked and cooled
  • 1/2 cup of water, plus extra for sealing dumplings
  • 1 tbsp canola oil

Now I used a pot sticker maker for mine, but this was the first attempt at using it (I recommend it), but I’ve been making these for years simply by hand.

Lay out a wrapper, and add about one tablespoon of the corned beef hash in the middle of the wrapper.

Ingredients for making a pot sticker recipe

Dip your finger into the water, and rub the perimeter of the wrapper with your finger. Fold over, and pinch the edges of the dumpling together, sealing the insides.

Set aside and repeat with however many pot stickers you would like to make.

Add a large skillet to your stove and bring it to medium heat. Add in the oil.

When the oil is hot, add in the dumplings. They can be added close together and a bit packed in if you desire.

Cook the pot sticker until it is a golden brown on the bottom. Once browned, flip them over, and then add in the water.

Add in about 1/2 cup of water, or enough to have the dumplings about 1/4 submerged. Turn up the heat to a medium-high, cover, and let cook until the water has evaporated. This should only take a couple of minutes.

When you are ready to serve, carefully remove them with a slotted spoon, placing them on a serving dish. Garnish and serve.

Corned Beef Hash Pot Stickers
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 package of pot sticker wrappers, thawed
  • 1 cup of corned beef hash, cooked and cooled
  • ½ cup of water, plus extra for sealing dumplings
  • 1 tbsp canola oil
Instructions
  1. Now I used a pot sticker maker for mine, but this was the first attempt at using it (I recommend it), but I've been making these for years simply by hand.
  2. Lay out a wrapper, and add about one tablespoon of the corned beef hash in the middle of the wrapper.
  3. Dip your finger into the water, and rub the perimeter of the wrapper with your finger. Fold over, and pinch the edges of the dumpling together, sealing the insides.
  4. Set aside and repeat with however many pot stickers you would like to make.
  5. Add a large skillet to your stove and bring it to medium heat. Add in the oil.
  6. When the oil is hot, add in the dumplings. They can be added close together and a bit packed in if you desire.
  7. Cook the pot sticker until it is a golden brown on the bottom. Once browned, flip them over, and then add in the water.
  8. Add in about ½ cup of water, or enough to have the dumplings about ¼ submerged. Turn up the heat to a medium-high, cover, and let cook until the water has evaporated. This should only take a couple of minutes.
  9. When you are ready to serve, carefully remove them with a slotted spoon, placing them on a serving dish. Garnish and serve.

 

Corned Beef Hash Breakfast Sandwich

Corned Beef Hash Breakfast Sandwich

I have a couple of things that I truly love for breakfast. The first is corned beef hash, and the other is a Canadian bacon, egg, and cheese sandwich. Corned beef has is something that I learned to make from my dad. It seemed like […]

Baked Hash Browns

Baked Hash Browns

My family is a big fan of hash browns. Every single person in the house loves them, and that is rarely the case unless it is chocolate or some type of candy. The problem when I make crispy hash browns is that my pan is not […]

The Hash Brown Cheeseburger

The Hash Brown Cheeseburger

I’m a guy who likes a good burger, especially this time of year. Summertime is just that time of year when the coals get heated for the grill on a regular basis, and if I were to ask my kids what they wanted for dinner (yes, I ask them), I would always get a response of a burger from one of them. Now don’t get me wrong, I am not flipping burgers on a daily basis, but we probably enjoy a good burger at least one every two weeks or so. I am always looking for creative ways to come up with a new burger, mostly for myself as the other members of the family like theirs pretty much plain, or with cheese. Not me.

Hashbrown Cheese Burger Recipe

As our family went out to eat recently, my brother and law and I both ordered what was coined as the 2:00 a.m. burger. Basically it was a burger with some breakfast items on it, one being hash browns. We were both disappointed to say the least. The hash browns were soggy and just did not make the burger. It had potential, don’t get me wrong, but it failed in our opinion. This is when I decided to make it my own, and often times when you make it your own, well, it’s just better. This one was better.

Let’s get started.

Ingredients:

  • 1/2 lb of ground chuck
  • generous pinch of salt
  • caramelized onions
  • 1 tbsp olive oil
  • Ore Ida Hash Browns, cooked until a nice and golden brown
  • Your favorite cheese
  • A great hamburger bun

Ingredients for making a hashbrown cheese burger

Begin by making your patty and form it into your desired shape and thickness. Once formed, make an indent in the middle of the patty with your thumb. Season both sides generously with salt, and set aside.

Next, prepare your caramelized onions and hash browns, cooking both of them low and slow in a separate skillet.

Fire up your grill and get your coals nice and hot. When you are ready, get your patty on the grill, over direct heat, and cook for about 4 minutes, letting the burger caramelize. Rotate the burger 45 degrees and set over indirect heat for another minute or so. Do this just to get any grill marks, not that it is necessary. Flip the burger and cook over direct heat, placing the cover on the grill. Keep an eye on the burger as you will not want it to burn.

When the hash browns are fully cooked, and crisp, top with caramelized onions, letting the onions combine flavors into the hash browns.

When the burger is almost to your liking, add on your favorite cheese (I used a horseradish havarti from Decatur Dairy that was to die for), cover, and let the cheese melt all over the burger.

Now you are ready to plate. Add the hash brown loaded with caramelized onions to the bottom hamburger bun. Add the cheeseburger, and top with the top bun. Just look at it. Take in the smell. Take in the sight. It’s a thing of beauty.

The result is a burger, and everything you would expect in a great burger, but with that surprise. Crispy hash browns led its way to the rest of the burger. It was everything you wanted in a burger and potato combination. If you are wanting to try something new the next time you make a burger, throw on some hash browns. I think you will be surprised on how good it is.