Minnesota Hash Recipes

Steps:

• Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
• Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Steps:

• Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula.
• Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm.
• Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes.
• Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.

Steps:

• In a nonstick skillet, melt the butter in the olive oil over high heat. When the butter starts sizzling in small bubbles, add the carrot rounds and cubed potatoes. (NOTE: I always leave the skins on the potatoes: they just taste better that way and have a better texture for this dish.).
• Stirring occasionally, sauté the carrots and potatoes in the oil and butter until both begin to brown on their cut surfaces. At this point, lower the heat to medium and add the chopped onion and celery seeds. Season with salt and freshly ground black pepper, coating everything to taste. (NOTE: Adding salt earlier than this step usually impedes the nice browning you get on the carrots and potatoes that you want.).
• Continue to sauté the vegetables until the onions begin to turn translucent. Pull all the vegetables back from one side of the skillet and add the chopped kielbasa, stirring it in, slowly. Doing this -exposing the bottom of the pan in this way- will help the meat brown faster when it hits the pan. Brown the meat and onions while keeping an eye on the potatoes and carrots, being careful not to burn them.
• When the meat has browned on the outside of most pieces, add the chopped apple pieces along with the dried herbs. (NOTE: Fresh herbs are nice but I find that dried help suck up more of the moisture in this dish and have a certain rustic quality. Just make sure that when you add the dried herbs, rub them between your fingers to crush them into powder.).
• After about a minute or two, when the apple pieces have softened slightly, add the chopped cabbage over the top, season with a tiny bit of salt (remember: the kielbasa is already salty) and a decent amount of pepper, before folding into the hash.
• Wilt the cabbage as you mix the complete dish together and remove from the heat.
• Serve hot. This goes very well with poached eggs.