By Michael Harris-Arzon, The Simplistic Professional
One of my fondest memories from childhood, centers around our regular weekend sleepovers at my grandparents house. I loved going there, and certain things were expected each time we visited. Whether it was playing with my grandfather’s collection of gold bars (yes, they were the real thing) or playing hide and seek, which my favorite place was behind the potted plants inside the elephant feet planters (yes, they were real as well).
Every Friday evening, we would eat corned beef hash on TV trays in the den and watch Dallas. Thus, my love of simple meals was born. For those days when I have no time to cook for a lengthy period of time, I will whip up my, updated version of hash. Luckily, it is one of my family’s favorites and I can never seem to make enough.
- 1 Dozen Large Eggs
- 1/2 Cup Whole Milk
- 1/2 Cup Gouda Cheese, Shredded
- 1 Lb. Thick Cut Bacon, Cut Into 1″ Pieces
- 1 Lb. Ground Pork Sausage, Mild
- 3 Large Russet Potatoes, Diced Small
- 2 Large Carrots, Diced Small
- 1 Stalk of Celery, Diced Small
- 1 Medium Onion, Chopped Medium
- 3 Cloves of Garlic, Chopped Fine
- 2 Tbs. Butter, Unsalted
- 2 Tbs. Olive Oil
- 3 Tbs. Mesquite Seasoning
- 2 Tbs. Applewood Seasoning
- 2 Tbs. Freshly Cracked, Assorted Peppercorns
- 2 Tbs. Fresh Basil, Finely Chopped
- 1 1/2 Tbs. Fresh Sage, Finely Chopped
- 1 Tbs. Fresh Thyme, Finely Chopped
- 2 Dashes Worcester Sauce
- In a large mixing bowl, crack your dozen eggs and add your whole milk. Beat vigorously with a fork or wire whisk until light and frothy. Set aside for the moment.
- Place a large stock pot on the stove and set the heat to medium-high. Add your 2 tbs. of butter and 2 tbs. of olive oil.
- Once the butter is melted, add your diced carrots, diced potatoes, diced celery, and chopped onion. Cooking Tip: When dicing vegetables, you want to keep them approximately the same size so that they cook evenly and finish at the same time.
- Cook your mirepoix (a flavor base made from diced vegetables that are cooked, usually with butter or oil) until your onions are translucent. Add your 1 lb. ground sausage, 1 lb. bacon pieces and chopped garlic. Reduce your heat to medium.
- Add all of your dry spices, your 2 dashes of Worcester sauce and start frying your pork hash mixture. Be sure to stir regularly to keep things from sticking and burning.
- Once your meat is completely cooked and starting to brown, sprinkle your fresh herbs over the meat and vegetable mixture. Pour your egg and milk mix over the top of the meat. Then sprinkle your shredded Gouda cheese. With a spatula or flat, wooden spoon, stir your pork hash every minute or two until the eggs are barely scrambled and the cheese has melted.
- Immediately remove from the heat.
- Serve with your favorite bread/or toast, a side of fruit and enjoy my updated version of a childhood memory.