Minnesota Hash Recipes

BETTY'S 3-BEAN HOT DISH (A LA MINNESOTA)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel.
• Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more.
• Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.

MOM'S TEXAS HASH

Steps:

• In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
• In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.

MINNESOTA HASH

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.

TEXAS HASH

Steps:

• In a skillet that has a tight fitting cover, heat olive oil over medium high.
• Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.
• Add rice and cook for two minutes letting rice absorb liquid.
• Add tomato paste and cook for one minute.
• Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
• After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is too wet, cook for another few minutes with lid off.
• If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.

HOTDISH (TATER TOT CASSEROLE)

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.