Hash Pucks
In the past, I would really only cook hash around Christmas/New Year’s because I would have left over prime rib. But lately, I’ve had a some leftover tri-tip, top round, flatiron, etc., so I’ve been making hash on the weekends.
It’s good, but it’s not what I have found in restaurants. We were in Redding CA doing some fishing a couple of years ago, and had breakfast at a little hole in the wall (Trendy’s). The hash was spectacular! Everything you’d want.
I was thinking about that, and I thought, how could I make a single serving, self contained, structurally sound hash "puck"? Kinda like a McDonald’s hash brown. Crispy outside, fluffy inside, portable, and potentially hand held?
I figured I could use egg rings. Browned ups some potatoes, sauteed some onions and peppers, heated up the leftover flatiron, mixed it all together, then stuffed it into the rings.
The final result was good, but not exactly what I had in mind. The "puck" wasn’t structurally stable. In order to flip it, I had to scoop under the ring/puck with a spatula, then once on the spatula, remove the ring, put the ring back down on the flattop, then try to pack the hash back into the ring. Not really successful.
My wife suggested I reach out to The On-Line Breakfast People (AmazRibs) for advice, on how to get a self contained, breakfast hash puck.
I think a finer "grind" of the ingredients might help, everything was hand chopped to about 1/4’ cubes. I don’t have a grinder, so chopping it finer would be a hand done operation.
At the time, I thought I was smashing the hash into the egg ring pretty well, but upon looking at the pictures, that does not seem to be the case. I think packing the hash much more tightly would help also.
Any other suggestions? Is there a "binder" I could put into the hash? One recipe I’ve used in the past called for adding heavy cream at the end, but the DW didn’t like the mushy texture, and to cook it to "crisp" took it to nearly burned.
Open to suggestions!
In the past, I would really only cook hash around Christmas/New Year’s because I would have left over prime rib. But lately, I’ve had a some leftover tri-tip, top round, flatiron, etc., so I’ve been making hash on the weekends.
It’s good, but it’s not what I have found in restaurants. We were in Redding CA doing some fishing a couple of years ago, and had breakfast at a little hole in the wall (Trendy’s). The hash was spectacular! Everything you’d want.
I was thinking about that, and I thought, how could I make a single serving, self contained, structurally sound hash "puck"? Kinda like a McDonald’s hash brown. Crispy outside, fluffy inside, portable, and potentially hand held?
I figured I could use egg rings. Browned ups some potatoes, sauteed some onions and peppers, heated up the leftover flatiron, mixed it all together, then stuffed it into the rings.
The final result was good, but not exactly what I had in mind. The "puck" wasn’t structurally stable. In order to flip it, I had to scoop under the ring/puck with a spatula, then once on the spatula, remove the ring, put the ring back down on the flattop, then try to pack the hash back into the ring. Not really successful.
My wife suggested I reach out to The On-Line Breakfast People (AmazRibs) for advice, on how to get a self contained, breakfast hash puck.
I think a finer "grind" of the ingredients might help, everything was hand chopped to about 1/4’ cubes. I don’t have a grinder, so chopping it finer would be a hand done operation.
At the time, I thought I was smashing the hash into the egg ring pretty well, but upon looking at the pictures, that does not seem to be the case. I think packing the hash much more tightly would help also.
Any other suggestions? Is there a "binder" I could put into the hash? One recipe I’ve used in the past called for adding heavy cream at the end, but the DW didn’t like the mushy texture, and to cook it to "crisp" took it to nearly burned.
Open to suggestions!
Comment