| HASH Five large potatoes, skinned and boiled until soft when pricked with a fork. 2 large onions 2 cups carrots 2 pounds roasted beef, pork or venison 3 stalks celery 1 cup green beans 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder or 1 clove crushed garlic Grind all ingredients on the coarse blade or your hand or electric grinder. Mix together until ingredients are evenly distributed. Pat into a large hot roasting pan that has been preheated with three or four teaspoons vegetable oil. Bake for 1 hour in a 350 F oven or until vegetables are soft and hash has browned slightly. You can also cook the hash over low heat on the top of the stove if you place it in a heavy skillet. Preheat the pan with two or three teaspoons oil. Keep a lid on the pan after adding the hash, and steam on low heat for approximately one hour. Check occasionally to make sure you don’t scorch the bottom. Serve hot with ketchup. Note: This is a great tasting way to grind up and use all that left over stew. Serves 8 to 10 people. |