Sunday night dinner right after a Saturday pick up is always so fun, I get to choose anything I want to include in the dinner. There was so much good stuff it was hard to choose. When I was trying to decide my sister asked me what I had to work with. I named a few items from the share and she said, “well, that sounds like hash to me.” Of course, now tons of Springdell goodness will make it to the plate for Sunday dinner.
I started by cutting 3 strips of bacon into pieces and got that cooking in a cast iron skillet.
Next into the skillet went 3 of the white potatoes from last weeks share and one sweet potato from this week. The potatoes take a while to cook and become tender so just keep them going until you can stick a fork in them.
They came out of the pan and in went 2 carrots I had leftover and half of a green cabbage. I did need to add a bit more oil to the pan at this point. I wanted the cabbage and carrot to be a bit of a crunch in the hash so I didn’t cook them too long before adding the other members back to the skillet.
I added a few tablespoons of stock to the pan to deglaze, lifting up all of the brown bits of flavor from the bottom. This gave the hash a velvety feel, delicious. All said and done here it is:
You probably know us by now and notice only three eggs on there. We were minus one adult tonight, Glen was a bit under the weather, so I send his dinner home in a doggy bag with Jess and the boys. Hope you feel better soon Glen! It’s too bad he missed Sunday dinner, an all Springdell hash and I must mention the desert as well, apple cider cookies with a gooey caramel center.