HASH, HEAVENLY HASH
How to Feed a Teenage Boy by Georgia Orcutt
This humble dish, which can be made from almost any leftovers, always seems to appeal to boys. Teach them to make it for themselves, and you'll be surprised at how inventive they become. One of the secrets is using a heavy pan, such as one made of cast iron, that heats evenly and gives the hash a nice brown crust.
Serves 4
Ingredients
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cups leftover cooked chopped chicken or beef
• 2 cups mashed or diced cooked potatoes
• 1 cup chicken or beef stock or broth
• Salt and freshly ground black pepper
Directions
Heat the oil in a heavy 10-inch frying pan over medium heat.
Add the onion and celery and saute, stirring frequently, for 5 minutes, until both are very soft.
Add the meat and potatoes and continue cooking for about 5 minutes, turning frequently with a spatula, until both are starting to brown.
Add the stock and stir it into the hash. Season with salt and pepper.
Turn the heat down to low and let the mixture cook for about 10 minutes, until a brown crust forms on the bottom.
Loosen the hash around the edges with the spatula and invert the pan over a large round platter.
Serve hot.
VARIATIONS:
• Use 2 cups flaked cooked seafood or cooked vegetables instead of chicken or beef.
• Substitute 2 cups cooked, mashed winter squash or sweet potatoes for the mashed potatoes.
• Add 1/4 cup chopped toasted nuts during the last 10 minutes of cooking.
• After Thanksgiving dinner, add 1 cup stuffing and 1 cup cooked winter squash or chopped green beans, and use 1 cup gravy instead of stock.
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