The humidity this evening is kicking me arse. Will be turning in early.
Someone asked me how to make this hamburger hash that I wrote about last evening. I never knew a recipe. I just know that my mother made it, so the secret ingredient is love.
Boil some potatoes. Probably cut them in to halves or quarters first, so they are a uniform size. Whatever kind of potato you want. We are using new potatoes this time of year because they are affordable and much more amenable to eating with the skins on, preserving the nutrients.
While the potatoes are boiling, cook some hamburger. I
used some hamburger from the valley that will melt in your mouth. A pound should do it. Extra,
extra lean, so lean you have to add a bit of fat to help it cook. I cut
up a few onions as well and threw them in. Ditto with a few mushrooms,
although my mother would reach up from her grave and pull me in to if
she knew I used them, as she hated mushrooms.
When the potatoes are boiled to the point where you can pierce them with a fork or butter knife without resistance, drain the water and let them cool off a bit. You can either cut them with a knife into smaller slices, or I suppose you can mash them until they appear to be diced. If you have a food processor, there might be a way to dice them more easily again. Don't over think this.
Drain the cooked hamburger if you need to. Put it aside. Put the crushed up potatoes in the frying pan and fry them for a few minutes, with a bit of oil. Add the hamburger and onion mixture and continue this process for maybe 10 minutes, mixing the ingredients all the while.
Eat. Enjoy. Serve with ketchup. Put some tomatoes and cucumber on the plate if you feel guilty about eating all those carbs and animal flesh.
See you tomorrow.