COUNTRY HASH
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chefs days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.
Provided by Susan Feniger
Categories Egg Onion Potato Brunch Dinner Brisket Bell Pepper Rutabaga Chile Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
- Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
- Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
- Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
- Preheat oven to 250°F with rack in middle.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
- Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shokat Mistri
[email protected]This was a great recipe! I used ground chicken instead of sausage and it was still delicious. I will definitely be making this again.
Bossman Customz
[email protected]This is my go-to country hash recipe. It's easy to make and always turns out delicious. I love the crispy potatoes and the flavorful gravy.
Nadine Usman
[email protected]I've been making this country hash recipe for years and it's always a hit. The flavors are amazing and the dish is so hearty and satisfying.
Nature Beauty
[email protected]This was a great recipe! The potatoes were cooked perfectly and the gravy was delicious. I will definitely be making this again.
Sible Shikder
[email protected]This was easy to make and so tasty! I used ground turkey instead of sausage and it was still delicious. I will definitely be making this again.
annemarie mcbeth
[email protected]I made this for breakfast this morning and it was delicious! The potatoes were crispy and the gravy was flavorful. I will definitely be making this again.
Dame Fekede
[email protected]This recipe is a keeper! I love the way the potatoes get crispy and the gravy is so flavorful. I've made this dish several times now and it's always a hit with my family and friends.
Mariya Maram
[email protected]This was my first time making country hash and it turned out great! The instructions were easy to follow and the dish was ready in no time. I used ground beef instead of sausage and it was still delicious. I'll definitely be making this again.
ariadna abella
[email protected]I've made this country hash recipe several times now and it's always a crowd-pleaser. The combination of potatoes, peppers, onions, and sausage is perfect, and the gravy is so flavorful. I like to serve it with a side of eggs and toast.
yadav sachit
[email protected]This country hash recipe was a hit with my family! The flavors were well-balanced and the dish was hearty and satisfying. I especially liked the crispy potatoes and the flavorful gravy. I will definitely be making this again.