Best Stew This Aint Hash Recipes

STEW, THIS AIN'T HASH!

Stew, This Ain't Hash! image

I started off to make hash. I hadn't had any in a long time and I had a hunger for some. I had diced and boiled the potatoes and set then aside to cool. I thawed the shredded beef, Amazing Beef #46982, a great thing to have on hand to play around with. I'd finely chopped the onions and celery. OOPS! Too much for hash! Well, never mind, I'll make a stew instead. That led to a bit more of this and a little more of that and the next thing I knew I had a half of a dutch oven full of stew. A damned good one I might add.

Provided by Pierre Dance

Categories Stew

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

4 white potatoes, don't peel,scrub with a pot scrubber,dice into 3/8 inch cubes
5 slices thick deli bacon, cut into 3/8 inch bits
1 yellow onion, finely chopped
3 stalks celery, finely chopped
14 baby carrots, cut into thirds
2 cups shredded or chopped cooked beef
1 (15 ounce) can Rotel tomatoes & chilies
2 cups tomato sauce (my Crock Pot Italian Tomato Sauce)
2 cups whole corn (fresh, frozen, or canned)
2 cups beef stock (Homade is best)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon maggi seasoning
1 tablespoon prepared horseradish

Steps:

Bring Potatoes to a boil in water with 1 TBS salt for 25 minutes.
Drain and set aside.
While potatoes cook continue with step 4.
Fry Bacon'til tender.
Remove, set aside to drain.
Saute (stir fry) Onions, Celery, and Carrots in the bacon drippings'til the onions are translucent.
Add remainder of the ingredients.
Bring to a boil.
Reduce heat to low.
Simmer for 30 minutes.
Like most soups, stews, and sauces it's better to chill overnight and reheat the next day.
Serve with Corn Sticks, my recipe#74650.

Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1, Cholesterol 3.4, Sodium 1145, Carbohydrate 29.2, Fiber 4.1, Sugar 7.3, Protein 5.3

STEAK AND EGG HASH

Steak and Egg Hash image

Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!

Provided by Eggland's Best

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 beef sirloin steak, sliced
1 pound potatoes, cut into small pieces
Salt and ground black pepper to taste
1 sweet onion, chopped
4 Eggland's Best Eggs, large
1 cup cherry tomatoes, halved
Dried Italian seasoning

Steps:

Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
Add the potatoes to the skillet and season with salt and pepper.
Cook, stirring occasionally, until tender, (8 to 12 minutes).
Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
Cut steak into pieces and return to skillet, reduce the heat to low.
Make 4 shallow wells in the potato mixture and crack an egg into each one.
Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g