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White Trash Hash

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 don’t have to live in a trailer park to enjoy this easy-to-make meat & 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.
Ingredients
  Ground beef/Ground turkey 1 Pound
  Red potatoes 5 Large (or White or Gold Potatoes, substitute 2-3 Idaho Russet)
  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)
Directions

MAKING
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.

SERVING
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!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
California
Course: 
Side Dish
Feel: 
Meaty
Ingredient: 
Potato
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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