Agriculture Reference
In-Depth Information
you can add about 2 tablespoons water and cover the skillet when you
lower the heat to cook. For a larger quantity for freezing, add a little ice
water and mix in with sausage, so it doesn't crumble when you defrost and
cut it into slices.
Hasty Hash
SERVES 4
1 pound ground lamb or mutton
1 tablespoon vegetable oil
1 small onion, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
1
⁄
8
teaspoon garlic powder
4 tablespoons soy sauce
2 cups raw potato, shredded (or defrosted
frozen hash browns)
Sauté meat in oil until pink color leaves; add onions and sauté until
onions are transparent.
Separate meat with a fork as it cooks. Stir in salt,
pepper, garlic powder, and soy sauce. Mix. Layer potatoes on top of meat,
cover pan, and cook on medium-low heat for 20 minutes, stirring gently
from time to time. Uncover and turn up heat a little. Stir and cook until
potatoes are beginning to get brown. Good with ketchup.
