Recipe: High Plains Hash for Wayne

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.