Swedish Hash

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this:

I don't think I'll ever have a mother's intuition. My sister left
me alone in a restaurant with my 10-month-old nephew. I
said, "What do I do if he cries?"

She said, "Give him some vegetables."

It turns out that jalapeño is not his favorite.

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                            TODAY'S RECIPE
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The secret to this dish is to cook the ingredients separately,
as indicated in the recipe, so that they retain their individual
character. The traditional way to serve it is with a raw egg yolk
in half an egg shell, nestled into the hash so the diner can mix
the egg yolk with the hot hash. With the current concern about
salmonella contamination you will probably prefer my method,
which calls for a fried egg to be placed on top.

Swedish Hash

2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
5 to 6 medium potatoes, neatly diced into 1/4-inch (5 mm) pieces (about
4 cups, 1 L)
1 lb (500 g) roast or boiled beef, neatly diced into 1/4-inch (5 mm)
pieces (about 2 cups, 500 ml)
1/2 lb (250 g) smoked or boiled ham, neatly diced into 1/4-inch (5 mm)
pieces (about 1 cups, 250 ml)
2 cups (500 ml) finely chopped onions
Salt and freshly ground pepper to taste
2 Tbs finely chopped parsley
4 to 6 fried eggs

Heat the butter and oil in a large, heavy skillet over moderate
heat and cook the diced potatoes for 15 to 20 minutes, stirring
frequently, until they are crisp and golden. Remove from the
pan and drain on paper towels. Add the onions, along with a
little more butter or oil if necessary, and cook until they are
soft and transparent but not brown. Add the diced meats and
cook for about 10 minutes, stirring frequently, until the meat
cubes are lightly browned on all sides. Stir the potatoes into
the meat mixture and cook briefly until the potatoes are hot.
Add the salt and pepper and sprinkle with the parsley. Place
individual servings on warm plates and top with a fried egg.
Serves 4 to 6.
Received on Thu Sep 30 00:18:36 2010