Friday, February 11, 2011

A kind of hash

An ideal hash would contain plenty of crusted bits. You need a good pan, though, or else the mixture will stick and burn. I played it safe with this version, gently warming through the bacon, cabbage and potatoes. It was still good, though, thanks particularly to the bacon fat. 

Serves 3 (obviously, the contents are adjustable).

3 large potatoes
1 cabbage, tough outer leaves removed, quartered, core removed, chopped (you may think you have a lot of cabbage, but you'll find that it cooks down)
9 slices streaky bacon (I used unsmoked), chopped into fork-sized pieces
1 clove garlic, chopped
2 red onions, chopped

Peel the potatoes, and cut them into pieces. (I usually cut a large potato into three crossways, and cut each of these sections into three or four pieces.) Put them into a pan of lightly salted water, bring to the boil, and simmer gently until soft. Drain.

Cram the cabbage into a saucepan with a little water. Cover, put the pan over a medium heat, and cook for about five minutes, or until the leaves are wilted, stirring from time to time. Drain.

In a heavy casserole or frying pan, fry the bacon pieces gently in a little olive or sunflower oil (they will exude their own fat) until they brown and crisp. (If you use cheap bacon, it will throw off a lot of water. Turn up the heat until this liquid evaporates.) Throw in the garlic and let it fry and soften for 20 seconds or so; now throw in the onions, and fry for five to 10 minutes, by which time they should be soft.

Throw in the potatoes and cabbage, with salt and pepper to taste. Stir everything around as it warms through - there's no harm in breaking up the potatoes. If you're confident in your pan, you could turn up the heat slightly, allow the base of the mixture to brown, and then stir everything up and repeat the process, until you have a kind of green and purple-flecked, crispy mash.

No comments: