..........Contact me at Mom25dogs@gmail.com.........

Contact me at Mom25dogs@gmail.com

Wednesday, May 16, 2007

Stan's father's Hash

Stan will make his Dad's hash every other July 4th just to bring back the memories. His Dad and his friends would sit out all night around a fire and cook a large iron pot of hash over a fire. Stan uses a more modern way by using a stove eye. It smells up the whole house if you cook it inside so it's definitely an outdoor thing.

Billy & Stan’s Hash

10 lbs Stew Beef
5 lbs Pork Chunks
1 Stick Butter
1 Bottle Worcestershire Sauce
8 lbs Chopped Onions
Salt
Pepper (if you like a peppery taste, add a lot of pepper)

Saute chopped onions in large skillet in butter. Choose a large pot and add beef, pork, Worcestershire Sauce, salt and pepper and at least 1/3 of the onions. Bring to a boil and then let simmer. Cook a couple of hours. When meat begins to cook down, skim the fat off the top. Add remaining onions. Keep simmering 4-5 hours.

It may not look so appetizing but it is delicious. When you cook the meat down it turns this putty color. You have to drain it a little when you are ready to serve and it tends to make your hamburger buns soggy but, gosh!, it's good! He cooks it down to where it's mush. Some people don't cook it that long and they add BBQ sauce. I don't care for a dry hash. They call it chopped or shredded hash. For our family, we add a little tang by putting BBQ slaw on top.

This freezes well.

BBQ Slaw

1 lb chopped cabbage
4 Tbsp ketchup (catsup)
1 Tbsp cider vinegar
3 Tbsp sugar
1/2 Tsp salt
1/2 Tsp red pepper flakes
1/2 Tsp pepper

Mix together thoroughly and keep in refrigerator until time to serve. Serve on top of the hash sandwich.

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