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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hash Recipe

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This recipe for Hash is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds of ground chuck ( can also use leftover turkey or chicken)
1 c chopped onion
1 c shredded carrots
1 c diced celery (In pace of onion, carrots and celery you can use 2 bags frozen miroplex which is chopped onion,carrots and celery)
1 cup frozen shredded hashbrowns
1/4 cup margarine (1/2 stick)
1/2 cup plus 2 T flour
2 qts water
1 small can peas drained
1/2 t salt
1/2 t pepper
2 small containers or 3 T liquid beef concentrate (I used 2 Knorr Concentrated Stock)
Directions:
Directions:
In a large soup pot, brown ground chuck. Drain through and discard drippings. Simmer onion, carrots, celery and potatoes in water to cover till partly cooked. Drain and reserve liquid. Melt margarine in pot used to brown meat. Remove from heat, blend in flour to make a smooth paste. Mix in water (use liquid drained from vegetables plus enough water to make two quarts). Stir till paste is smoothly mixed with liquid. Return to heat and bring to a boil, stirring to prevent lumps. Reduce heat to simmer, add browned meat and rest of ingredients, stir well once and simmer about 20 minutes. Taste for seasoning. May be frozen.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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