Easy meal: high marks for hash Dinner: Old-fashioned dish turns leftovers into a new creation, and everyone loves it.

September 23, 1998|By Susanne A. Davis | Susanne A. Davis,EATING WELL MAGAZINE

On Monday nights, when I'm thinking about what to make for dinner, I check the fridge to see what's left over from the weekend. Nine times out of 10, I find potatoes, a few other vegetables and either chicken or pork. From there, it's a game to see if I can make something out of "nothing." Likely as not, the winning dish will be an old-fashioned hash. Hash, after all, makes perfect weeknight fare: Everybody loves it and it takes only one pan - quick to cook, and even quicker to clean up.

Hash is also flexible. The servings here are large enough to make a meal, but if you want a more varied plate (and fewer calories), serve one cup of hash per person and have a big salad - or top with an egg, as we did in the Corned Beef Hash, below. Hash transforms last night's dinner into a fun new dish. But if you don't have any leftovers, no problem. Just pick up some low-fat, frozen hash-brown potato cubes at the supermarket, add a few other ingredients and you're only minutes away from dinner.

Sweet-Potato, Corn and Black-Bean Hash

Makes about 4 cups, for 2 servings

2 teaspoons canola oil

2 medium onions, chopped

1 medium sweet potato, peeled and cut into 1/2-inch pieces

2 large cloves garlic, minced

1 jalapeno pepper, seeded and minced

4 teaspoons ground cumin

1/2 teaspoon salt

3/4 cup water

3/4 cup frozen corn kernels

1 15-ounce can black beans, rinsed

2 tablespoons chopped, fresh cilantro

salt and freshly ground black pepper to taste

1 lime cut into wedges

In a large cast-iron skillet, heat oil over medium-high heat. Add onions and saute until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans, and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime wedges.

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Corned Beef Hash

Makes about 4 cups, for 4 servings

2 teaspoons canola oil

1 large onion, chopped

4 cups diced cooked potatoes or frozen hash-brown potatoes

1 cup chopped lean corned beef brisket (4 ounces)

1/2 cup reduced-sodium chicken broth

1/4 cup chopped fresh parsley

salt and freshly ground black pepper to taste

4 large eggs

In a large cast-iron skillet, heat oil over medium-high heat. Add onion and saute until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth. Cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

Meanwhile, fill a large skillet with 2 inches of salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

Divide has among 4 warmed plates. Place eggs on top of hash. Serve immediately.

Pork, Parsnip and Carrot Hash

Makes about 4 cups, for 2 servings

1 cup water

2 tablespoons frozen orange-juice concentrate

1 tablespoon molasses

2 teaspoons Worcestershire sauce

2 teaspoons canola oil

2 onions, chopped

2 cups diced carrots

2 cups diced parsnips

2 large cloves garlic, minced

salt and freshly ground black pepper to taste

6 ounces cooked pork tenderloin, diced (1 1/2 cups)

1/4 cup chopped fresh parsley

In a small bowl, combine 1/4 cup water, orange-juice concentrate, molasses and Worcestershire sauce.

In a large cast-iron skillet, heat oil over medium-high heat. Add onions, carrots and parsnips; saute until vegetables are browned in spots, 5 to 8 minutes, Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in remaining 3/4 cup water and cook, scraping up any browned bits, until liquid is absorbed and vegetables are tender, 2 to 4 minutes. Season with salt and pepper.

Stir in pork and orange-juice mixture, and cook until pork is heated through, and sauce has thickened slightly, about 2 minutes. Stir in parsley and adjust seasoning with salt and pepper. Serve immediately.

Pub Date: 9/23/98

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