READ REPLIES

wayne seay

we are having a group of friends over next month
and i would love to have a great recipe of some
great tasting southern barbeque hash to serve to
them and make them want to know who did the
cooking of this great meal thanks

ISO: barbeque hash

wayne seay

dear sir or madam i am looking for a good
southern barbeque hash recipe. i know that
there are alot of great cooks out in cyberspace
that can help me. thanks & GOD BLESS YOU ALL
wayne seay

Recipe: Texas Hash for Wayne

Gladys/PR

Texas Hash

1 to 1 1/2 lb lean ground beef
3 large onions, sliced
1 clove garlic, minced
1 green bell pepper, seeded, chopped
1 can diced tomatoes with juice
1/2 cup uncooked long-grain rice
1 teaspoon chili powder
1 to 2 tsp salt, or to taste
1/2 teaspoon pepper

Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened. Remove from heat; stir in remaining ingredients. Transfer mixture to the casserole dish; cover with lid or foil and bake at 350 degrees F. for 45 minutes. Remove cover and bake for 15 minutes longer. Serves 4 to 6.

Recipe: High Plains Hash for Wayne

Jackie/MA

Hi Wayne:-) This recipe is from a cookbook I have, Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. "This is a sure fire way to get someone's attention in the morning, particularly if you use smoked meat and two jalapenos."

High Plains Hash
Serves 4

2 Tbl. canola oil
1 Tbl. unsalted butter
2 1/2 c. diced peeled or unpeeled potatoes
1 1/2 c. diced onion
1 c. diced red bell pepper
1 to 2 fresh jalapenos, minced
4 c. shredded barbequed brisket or roast beef
3/4 c. unsalted beef stock
1 Tbl. prepared yellow mustard
1 Tbl. ketchup
1 tsp. coarse ground black pepper
Salt to taste

Warm the oil and butter together in a heavy skillet over medium heat. Add the potatoes, onion, bell pepper and jalapeno, and saute for 10 minutes. Mix in the remaining ingredients. Simmer, covered, for 10 minutes, stirring the mixture up from the bottom once after 6 or 7 minutes and patting it back down. Uncover the skillet, and continue cooking another minute or two until the liquid is absorbed and the mixture just begins to get crusty on the bottom. Serve the hash hot.