This morning, a breakfast hash happened. Like all the best Hash's, it used up a bunch of leftovers and needed-used things. In a medium hot pan with a knob of butter, went:
- 1 leftover hot sausage, chopped
- One shallot, chopped
- 4 baby potatoes, chopped
- 1 daikon radish, chopped
- 4 green onions, diced
- 1 cup of chicken stock
- Seasoning to taste
This was left to simmer until all the stock cooked away. Why the simmering stock? So all the chopped up goodies can get soft and flavorful together. It's the secret to making great hash from raw scratch.
This morning something else happened. Once the stock cooked away and left behind a yummy soft hash, it was removed to a bowl and corn starch was added and mixed in.
Can anyone tell the class why? Yes! Because now it goes back in the pan and will cook up as crispy-crunchy hash patties! Perfect to hold up a sunny side egg, with a dash of Calabrian Chili sauce to make it lively.
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