Pub food
Two recipes, one that I make regularly, one that I made for the first time yesterday:
HAMBURGER HASH
1 lb. ground beef
1 lb. frozen shredded hash browns
1 onion, coarsely chopped
1 cup frozen corn
1 tbsp Worcestershire sauce
Salt & pepper to taste
In a large skillet, cook the ground beef with the Worcestershire sauce until it's approximately halfway done, stirring as needed. Add the onions and continue to cook until they begin to turn clear at the edges. Add the hash browns and cook until they're heated. Shorly before the hash browns are done, add the corn, salt and pepper.
NOTES: This is my version of something my mother made from time to time. The basic ingredients are easy, but there's a bit of an art to knowing when to add everything to make it come out right. The profile I aim for is: beef fairly well-done (more so than if I were adding it to taco sauce or something), onions al dente rather than completely sauteed, hash browns cooked but no attempt to make them crunchy. I add a good amount of Worcestershire (the quantity above is an estimate); it can use more salt than you might think, because the sauce and beef contribute some, the hash browns are bland on their own.
BANGERS AND MASH
6 medium-large sausages
2 medium or 1 large onions, coarsely chopped
1 lb. mashed potatoes
Cooking oil (optional)
1 cup beef or turkey gravy
1/2 cup wine
1 tbsp Worcestershire sauce
Flour (optional)
Preheat oven to 350 degrees. Prepare the mashed potatoes according to recipe and set aside. In a large skillet, fry sausages and onions until sausages are golden on the outside and onions are caramelized. (Oil may be added to the skillet if the sausages don't release enough fat on their own.) Remove sausages from skillet, cut into 1" slices, and return to skillet until outside is cooked.
Remove the sausage and onion and set aside. Add wine and Worcestershire sauce to pan and heat while delazing. Mix gravy into pan, adding flour to thicken if needed.
Place the sausage and onions in a casserole dish and cover with gravy mixture. Cover with the mashed potatoes, spreading them to produce an even layer over the top. Cook at 350 degrees for 25-30 minutes.
NOTES: This is a recipe I synthesized from various recipes I found online; I'm quite happy with how it turned out, although since I've only made it once I don't have the procedure down perfectly. It turned out particularly well because of the amazing gravy left over from Thanksgiving. I've become a fan of the Ore-Ida steam-in-the-bag mashed potatoes; I wouldn't substitute them for potatoes made from scratch for, say, Thanksgiving, but they're great to have on hand if you want mashed potatoes relatively quickly and easily. (All the more so because of my raw potato allergy.)
HAMBURGER HASH
1 lb. ground beef
1 lb. frozen shredded hash browns
1 onion, coarsely chopped
1 cup frozen corn
1 tbsp Worcestershire sauce
Salt & pepper to taste
In a large skillet, cook the ground beef with the Worcestershire sauce until it's approximately halfway done, stirring as needed. Add the onions and continue to cook until they begin to turn clear at the edges. Add the hash browns and cook until they're heated. Shorly before the hash browns are done, add the corn, salt and pepper.
NOTES: This is my version of something my mother made from time to time. The basic ingredients are easy, but there's a bit of an art to knowing when to add everything to make it come out right. The profile I aim for is: beef fairly well-done (more so than if I were adding it to taco sauce or something), onions al dente rather than completely sauteed, hash browns cooked but no attempt to make them crunchy. I add a good amount of Worcestershire (the quantity above is an estimate); it can use more salt than you might think, because the sauce and beef contribute some, the hash browns are bland on their own.
BANGERS AND MASH
6 medium-large sausages
2 medium or 1 large onions, coarsely chopped
1 lb. mashed potatoes
Cooking oil (optional)
1 cup beef or turkey gravy
1/2 cup wine
1 tbsp Worcestershire sauce
Flour (optional)
Preheat oven to 350 degrees. Prepare the mashed potatoes according to recipe and set aside. In a large skillet, fry sausages and onions until sausages are golden on the outside and onions are caramelized. (Oil may be added to the skillet if the sausages don't release enough fat on their own.) Remove sausages from skillet, cut into 1" slices, and return to skillet until outside is cooked.
Remove the sausage and onion and set aside. Add wine and Worcestershire sauce to pan and heat while delazing. Mix gravy into pan, adding flour to thicken if needed.
Place the sausage and onions in a casserole dish and cover with gravy mixture. Cover with the mashed potatoes, spreading them to produce an even layer over the top. Cook at 350 degrees for 25-30 minutes.
NOTES: This is a recipe I synthesized from various recipes I found online; I'm quite happy with how it turned out, although since I've only made it once I don't have the procedure down perfectly. It turned out particularly well because of the amazing gravy left over from Thanksgiving. I've become a fan of the Ore-Ida steam-in-the-bag mashed potatoes; I wouldn't substitute them for potatoes made from scratch for, say, Thanksgiving, but they're great to have on hand if you want mashed potatoes relatively quickly and easily. (All the more so because of my raw potato allergy.)