Hobo Hash Oamc Recipes

Steps:

• In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat.
• Add the onions and mushrooms and cook until tender, then set aside in a separate bowl.
• In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar.
• Cover with a lid until the cheese melts and serve.

Steps:

• 1. Cube bacon and cook in fry pan until crisp. Drain grease and set aside.
• 2. crumble sausage and fry up in pan. Drain grease and set aside.
• 3. Cook up 2-3 cups frozen hashbrown potatoes as directed. Open can of hash and microwave in microwave safe bowl for three minutes.
• 4. wisk together 3 eggs with 1/4 cup milk and scramble in pan.
• 5. make country gravy according to pkg directions adding 1/4 pound sausage.
• 6. while gravy is cooking mix together corned beef hash, hashbrowns, scrambled eggs, remaining sausage, bacon, and cheese in large bowl and mix.
• 7. Fry up one large egg sunny side up or over easy for each serving if desired.
• 8. On a plate portion corn beef hash mixture; top with sausage gravy and fried egg.

Steps:

• Preheat oven to 400°F.
• Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
• Combine ground beef, onion, and garlic in large skillet.
• Cook over medium-high heat until ground beef is browned.
• Drain.
• Add Worcestershire sauce, cream of mushroom soup, and milk.
• Stir until sauce is fairly smooth.
• Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
• Divide mixture evenly between the 4 baking pans.
• To bake: Cover baking pan with foil and bake for 30 minutes.
• Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
• To freeze: Allow mixture to cool in baking pan.
• Cover and label; Freeze.
• To use frozen casserole: Allow casserole to thaw overnight in fridge.
• Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
• **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.

Steps:

• Place the first 6 ingredients in the crock pot, mix well.
• In a separate bowl mix the remaining ingredients.
• Pour over the meat mixture, mix well.
• Cook on high for three hours.

Steps:

• Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
• Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
• Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
• Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
• Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
• Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.
• Do Ahead
• Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
• Cooks' Note
• Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), top each pack with spinach, crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheddar, if using. Serve immediately.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

Steps:

• oil griddle & get hot,.
• put enough hash browns down to cover griddle. As hash browns are getting golden crisp I then place on top of browns my cooked meat & vegetables then my beaten eggs, place a lid over it until egg is set.
• cut into serving size squares and flip, place lid back on & cook until egg is cooked all the way through.
• Top with cheese until melted. We enjoy this served up with peppered cream gravy.
• variation= with vegetables add green chili's & when done serve it with your favorite salsa.

Steps:

• Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water.
• Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
• Place potatoes in large bowl and cover with cold water. Place in fridge over night.
• Drain potatoes. Shred with hand grater or food processor.
• To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.
• To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).