Best Hobo Hash Recipes

MESS HALL HOBO HASH

Mess Hall Hobo Hash image

When my son was in the army he would eat breakfast in the mess hall. He used to combine all these individual ingredients and make them into what he called hobo hash.

Provided by susan simons

Time 1h

Number Of Ingredients 8

Ingredients

1 can(s) hormel corned beef hash
1/2 lb bacon
1/4 lb breakfast sausage
4 large eggs
1/2 c cheese
1 pkg country gravy mix
1/4 c milk
2-3 c frozen hashbrowns or country fries

Steps:

1. Cube bacon and cook in fry pan until crisp. Drain grease and set aside.
2. crumble sausage and fry up in pan. Drain grease and set aside.
3. Cook up 2-3 cups frozen hashbrown potatoes as directed. Open can of hash and microwave in microwave safe bowl for three minutes.
4. wisk together 3 eggs with 1/4 cup milk and scramble in pan.
5. make country gravy according to pkg directions adding 1/4 pound sausage.
6. while gravy is cooking mix together corned beef hash, hashbrowns, scrambled eggs, remaining sausage, bacon, and cheese in large bowl and mix.
7. Fry up one large egg sunny side up or over easy for each serving if desired.
8. On a plate portion corn beef hash mixture; top with sausage gravy and fried egg.

HOBO HASH

Hobo Hash image

I came up with this recipe one day when I didn't have many groceries in the house. My kids named it Hobo Hash because it didn't have a lot in it and could be cooked in one pan.-Linda Hendershott, St. Joseph, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1/2 pound sliced bacon, diced
1 medium onion, chopped
1 cup sliced fresh mushrooms
5 medium potatoes, peeled, cubed and cooked
1 can (10.-3/4 ounces) condensed cream of mushroom soup, undiluted

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 3 tablespoons drippings. , Saute onion and mushrooms in drippings until onion is tender. Stir in the potatoes and soup. Simmer, uncovered, for 5 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 399 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 6g fiber), Protein 13g protein.

HOBO HASH (OAMC)

Hobo Hash (Oamc) image

This is a quick and easy dish to prepare and is one of the great comfort foods. I've had the recipe so long I don't remember where I got it. I freeze the leftovers one cup at a time in sandwich size zip lock bags and then collect the small bags into a dated and labeled gallon zip lock bag. Thaw, heat, and serve with a garden salad, a baguette, and a nice chianti.

Provided by Pierre Dance

Categories Stew

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow onion, finely chopped
1/2 cup basmati rice, uncooked
1 lb ground chuck
2 potatoes, scrubbed not peeled then cubed
2 stalks celery, finely chopped
2 (15 ounce) cans pinto beans, undrained
1 1/2 cups tomato sauce
2 cups beef stock or 2 cups chicken stock
3 tablespoons Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Place the first 6 ingredients in the crock pot, mix well.
In a separate bowl mix the remaining ingredients.
Pour over the meat mixture, mix well.
Cook on high for three hours.

Nutrition Facts : Calories 391.3, Fat 11, SaturatedFat 4.2, Cholesterol 39.1, Sodium 681.4, Carbohydrate 51.3, Fiber 12.2, Sugar 4.2, Protein 22.9

BREAKFAST HOBO PACKS WITH HASH BROWN POTATOES, SAUSAGE, AND SCALLIONS

Breakfast Hobo Packs with Hash Brown Potatoes, Sausage, and Scallions image

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go. Shredded potatoes and flavorful sausage are topped with baked eggs and spinach for a hearty morning meal.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

3 scallions, trimmed, sliced
1 (16-ounce) package frozen shredded hash brown potatoes, defrosted
12 ounces cooked breakfast sausages (about 16 sausage links), cut into 3/4" pieces
1/4 cup olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 (packed) cups baby spinach
6 large eggs
1/2 cup shredded cheddar (optional)

Steps:

Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.
Do Ahead
Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
Cooks' Note
Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), top each pack with spinach, crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheddar, if using. Serve immediately.