Tims Roadkill Hash Recipes

Steps:

• Steam or boil the fish 7 to 8 minutes. Remove the fish and let cool 3 minutes, then very carefully peel and discard the skin. Slowly remove the meat from the bones using a fork or small knife (take your time with this as the more you pay attention, the fewer small bones you will find in your finished meal).
• Chop the baked potato into bite-size chunks and add the fish to the potatoes. Top with the bacon and onions, then add vinegar and pepper, to taste. Mix all the ingredients together to a hash, using a fork, and enjoy!

Steps:

• Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes. Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste. Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check). If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp.
• Meanwhile, poach 1 or 2 eggs per serving until done to your liking. Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with hollandaise, if desired.
• In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.

Steps:

• In a large saute pan over medium-high heat, melt the butter. Add the diced potatoes and saute until soft and brown. Transfer the potatoes to a dish and set aside. Add the onion to the same pan and saute until golden. Add the chicken garlic, brown slightly. Return the potatoes to the skillet and season with salt and pepper. Cook for 5 minutes over low heat. Poach eggs in boiling water with 2 tablespoons vinegar. Serve on top of the hash with pickled beets.

Steps:

• Heat 1 tablespoon butter in a large pan over medium heat until it foams. Add the leftover vegetables and cook for 3 minutes. Add the meat and stir to combine. Cook until the hash is hot, about 4 minutes. Season with salt and pepper to taste.
• After stirring the meat into the hash, about 4 minutes in, melt the other tablespoon of butter in a separate pan over medium heat, until it foams. Crack the eggs into the pan and cook until the whites have set but the yolks are still runny.
• Place the hash on a platter, with the eggs on top. Dust lightly with paprika and serve.

Steps:

• Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
• While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
• Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
• Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they're rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
• Once the hash browns are golden on both sides, working with 1 pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
• Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
• Garnish with chives and serve with crème fraîche.

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

Steps:

• Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.
• Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.
• Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco.
• Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm.
• To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.