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 Beef and bacon hash for brunch (photo courtesy Lodge Manufacturing).
 One of Lodge Manufacturing’s three cookbooks devoted to cast-iron cooking (photo courtesy Lodge Manufacturing).
 A kitchen’s worth of Lodge cast-iron cookware. Photo courtesy Williams-Sonoma.
One of our family’s favorite Sunday brunch recipes was corned beef hash with poached eggs. Mom always made her hash in a large cast-iron skillet (and the corned beef in a pressure cooker).
We never heard the words “beef hash,” much less “beef-bacon hash.”
So when we received the recipe below from Lodge Manufacturing, a Tennessee-based producer of cast-iron cookware, we pulled the skillet out of the cupboard.
A well-seasoned cast-iron pan is as effective as a nonstick pan, and avoids the chemicals used to coat nonstick pans.
While nonstick coatings can leach harmful chemicals into your food, cast-iron cookware leaches beneficial iron!
Cast iron heats completely evenly (not so with other metals, except copper), which is why professional chefs use them.
The pots and pans go from stovetop to oven or broiler.
You don’t have to scrub them. Once the pan is seasoned, just wipe it clean.
Here’s more information from Eating Well.
THE BENEFITS OF CAST-IRON COOKING
Dutch pancakes (Dutch baby)
If you don’t have a cast-iron skillet, put it on your wish list and use it to give a great crust to:
Skillet chocolate chip cookie
Toasting spices and grains
Just about anything
You’ll also enjoy using it to for:
Lodge has issued three books on cast-iron cooking. This recipe comes from My Lodge Cast Iron Skillet Cookbook: 101 Popular & Delicious Cast Iron Skillet Recipes.
RECIPE: BEEF-BACON HASH
This is a delicious way to use leftover beef or other meat. Use a cast-iron skillet preferably 10 inches in diameter or larger.
Ingredients For 4 Servings
3 slices bacon
½ cup finely chopped onion
2 cups new potatoes, cut into ½ -inch cubes and parboiled 5 minutes
1 cup cubed (1/2-inch) leftover cooked beef or other meat
2 garlic cloves, minced
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
Sea salt and freshly ground black pepper
1/4 cup (or more) fresh flat-leaf parsley leaves, chopped
1. FRY the bacon until crisp. Drain on a paper towel, and pour off all but a thin layer of fat. Save the bacon fat in a jar for cooking eggs, potatoes, etc. (25+ uses for bacon fat).
2. ADD the onion to the skillet and cook for 2 to 3 minutes over medium heat, stirring. Turn the heat up under the skillet and add the potatoes in a single layer. You might need to brown the potatoes in two batches, depending on the size of the skillet.
3. COOK until the potatoes are browned on both sides, about 5 minutes. Add the beef and lower the heat slightly. Add the garlic and thyme, season with salt and pepper to taste, mix well, and heat thoroughly.
4. REMOVE the pan from the heat and add the parsley. Crumble the bacon (or cut it into small pieces) and add to the hash. Mix well, and serve hot or at room temperature.
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