Sean's upbringing in rural Northern California, made it easy for him to tap into his heritage and come up with this tasty and easy to make, White Trash Hash. You dont have to live in a trailer park to enjoy this easy-to-make meat and potatoes grub, prepared with a can of beer!
We've all heard of and probably had, corned beef hash, especially that kind from a can. White Trash or not, that's just gross. And to make it from scratch properly, with brisket, takes a great deal of time. So forget about the corned beef, we'll use ground beef (or turkey if you want to look good in your swim suit or halter top), potatoes and of course a can (or two) of beer.
|Ground beef/Ground turkey||1 Pound|
|Red potatoes||5 Large (or White or Gold Potatoes, substitute 2|
|Garlic clove||2 Large , finely chopped|
|Onion||1 Medium , finely chopped|
|Bell pepper||1 Large , finely chopped|
|Beer||1 Can (10 oz)|
|Salt||1 Teaspoon (or to taste)|
|Cracked black pepper||1 Teaspoon (or to taste)|
1. Place your potatoes into a medium pot, fill with enough cold water to just cover them, add a teaspoon of salt, cover, then onto high heat, until boiling.
2. Meanwhile, you can chop your garlic, onion, bell peppers and set aside.
3. Once the potatoes have begun to boil, reduce the heat to a simmering boil, but not too rapid or the potatoes will become mush. Cook for about 10 minutes, until tender.
4. While the potatoes are cooking, put your meat into a large skillet over medium high heat and brown.
5. Season with salt and pepper, to taste.
6. Once the meat has gotten just browned, use a slotted spoon and remove it from the pan into a strainer or heat-tolerant colander and allow to drain. However, DO NOT remove the rendered fat from the skillet.
7. Over medium heat, add your onions to the fat in the skillet and sauté them until translucent, about 6-7 minutes.
8. Add in your bell peppers after about 3 minutes, and finally the garlic for the last minute.
9. Season with salt and pepper to taste. If your meat is lean, you may need to add a teaspoon or so of oil to sauté your veggies.
10. Keep an eye on your potatoes. Once tender, carefully pour off the water and cover to keep warm.
11. Add your meat back to the skillet. Over high heat, slowly pour in one beer and deglaze (scrape the bottom of the pan) to loosen up all the browny goodness.
12. Once it comes to a boil, reduce the heat to medium and simmer uncovered until it reduces to a thick consistency, about 5-6 minutes.
13. To serve, place your meat into a medium serving bowl and your potatoes into another.
14. Each person serves themselves, placing potatoes into their bowl, then the meat.
15. You can top with ketchup, mustard, hot sauce, grated cheese (or canned cheese if you’re REALLY trashy!), schmush together and enjoy!
Calories 764Calories from Fat 271
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 571 mg23.79%
Total Carbohydrates 95 g31.7%
Dietary Fiber 8 g32%
Sugars 6 g
Protein 30 g60%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 3056Calories from Fat 1084
% Daily Value*
Total Fat 120 g184.8%
Saturated Fat 44 g220%
Trans Fat 0 g
Sodium 2284 mg95.16%
Total Carbohydrates 380 g126.8%
Dietary Fiber 32 g128%
Sugars 24 g
Protein 120 g240%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet