JenMy challenge this week had to do with using up a bunch of potatoes!! Not sure if I’ve never made a hash before, but this steak and egg hash turned out really good. Saving this recipe to make again. And I still had more potatoes, so everyone got a baked potato on their plate too! 😂 ZaneGeorgiaNo recipe per se for this. Just potatoes, onions, ham and eggs. I microwaved the potatoes first for a few minutes so they would cook and brown up quicker in the pan. After a few minutes I diced them, chopped the onion and ham. Browned up the potatoes with the onions in olive oil. Added the ham. Pre-heated the oven to 350. Made 4 wells in the hash, cracked the eggs in the wells and baked in the oven for 15 minutes. The eggs were cooked a little too well for my taste. Next time I would bake for only 10 minutes Because the ham is so salty I didn't add any additional salt. And to be honest the ham added enough flavor that I didn't add any spices at all. Hash is a tasty way to use up leftovers. Ad let's be honest. Cracking an eye on anything ALWAYS makes it better. CammyWho knew there were so many varieties of hash? I sure didn't. I'd only ever had corned beef hash. I suppose that, just by definition, nearly any mixture of foods could be called hash. Most of the recipes I found included potatoes of some sort. I gravitated to this one with sweet potatoes. Oh my word it is soooooooo yummy! Since I'm the only one who eats sweet potatoes in this house, I cut the recipe in half, well only so far as the sweet potatoes and the bacon went. I still used the same amount of cinnamon and maple syrup because, I mean, cinnamon and maple syrup! Why wouldn't you keep those the same? NikitaThanks Jen for the creative pick this week! I took it upon myself to FINALLY invest in a Lodge Cast Iron Skillet to make this delicious Southwestern Skillet Hash. First - the meal taste amazing! And the soft eggs added a creaminess to the turkey and skillet-fried potatoes. BUT - I definitely scorched the heck out of this meal the very first time I used my new pan. The bottom was so black that I could see the different variations of black from the pan to the burnt bottom. What I learned is these cast iron pans retain ALL the heat they absorb. I left my stove eye on "HIGH" because it generally takes longer to heat up my nonstick pans, and I wanted a good sear on the potatoes. By the time I got the sear I wanted, it was too late, and the skillet was scorching hot. Afterwards, I had to strip my brand new pan and re-season it with two coats of Grapeseed Oil and 500F in the oven. I'll certainly try using it again but have a lighter hand on the heat next time. What a fun and tasty food challenge Jen threw down this week.
Until next week, Jen, Zane, Georgia. Cammy, Nikita and Mandy
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