Best Loubscoutch Norwegian Hash Recipes

BBQ HASH

Steps:

• Heat a small amount of vegetable oil in a stock pot, ad d onions and garlic, season thoroughly with salt and lots of pepper, cook until clear, then add meat.
• Sear well, stirring to make sure all pieces heat evenly.
• Add tomatoes and appx 4-6 cups of water.
• Bring to a boil, add carrots.
• Boil for appx 1 hour, then add potatoes.
• Add seasonings if desired (I use a barbecue rub, or simply add my favorite bbq sauce, 1/2 cup or so. The real flavor comes from the meat and tomatoes, though).
• Cook, loosely covered, on medium heat for appx 3 hours until meat has fallen apart, tomatoes are completely cooked away, and potatoes have cooked apart.
• Stir continuously while cooking to keep from burning.
• Serve over rice.

BRUNLAPSKAUS (NORWEGIAN HASH)

Steps:

• Note: Regular potatoes can be used in this recipe but they must be peeled, diced, & boiled first.
• Melt half the butter in a large frying pan. Saute the meat and potatoes for 5 minutes.
• Add the rest of the butter then onions, saute 5 more minutes. Stir in broth & spices, bring to a boil then cover & simmer 45 minutes.
• Stir in sherry, simmer 5 minutes. It is done once all liquid is evaporated.

NORWEGIAN BEEF STEW (LAPSKAUS)

Steps:

• Dice the beef, cover with water, and simmer for one hour.
• Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.
• Bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes.
• Then add potatoes, and cook another 15 minutes.
• Add the meat and onion, and season to taster with salt and pepper.
• Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender (but not mushy).
• Stir occasionally while cooking, being careful not to let them burn.

NORWEGIAN LABSCOUSE

Steps:

• Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
• Figure 20 minutes per pound for cooking.
• Cook at a low boil, high boil will produce a tough roast.
• Boil beef with salt and pepper until half way through cooking time.
• Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
• Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
• Be careful not to over cook potatoes.
• Drain well over a large bowl to reserve juices (pot liquor).
• In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
• If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
• **TIP** For breakfast; fry up some like hash and have with eggs.
• Its great!

UNCLE ODD'S "KRUMKAKER"

Steps:

• Whisk eggs and sugar untill starting to thicken.
• Add the flour, cardamum and melted butter.
• Add the cold water in the end.
• Stir into a nice smooth batter.
• Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now).
• And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one.
• Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp.
• These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.