Street Hash

 

Food trucks have taken over a portion of our town with delicious results. We’re lucky to live in a foodie region where farm to table and seasonal ingredients are king. This hash recipe is my attempt at recreating my son and my favorite food truck dish. Heavy on root vegetables, this meal also packs in a lot of nutrition. Jack my son, deemed it “pretty close” and his new favorite meal….I’ll take that.

  • Ingredients

    Hash

    2 pounds ground pork, or a mixture of pork, beef and veal

    2 parsnips, peeled and chopped into a 1 inch dice

    4 carrots, cut into 1 inch dice

    2-3  waxy potatoes, like Yukon Gold (I used 2 large), chopped into 1 inch dice

    2 onions, peeled and cut into eighths

    2 TBSP ghee, melted

    1 TBSP fresh sage, finely chopped

    1 TBSP fresh thyme leaves, chopped

    1 TBSP ginger, finely chopped (if you like ginger, use more…it really adds a distinctive flavor to this meal).

    4 cloves of garlic, finely chopped

    Eggs for as many people as you’re serving (this meal easily serves 6)

    Honey Mustard Sauce

    ½ cup mayonnaise,  homemade or a brand like Sir Kensington’s

    ¼ cup honey

    ¼ cup mustard

    1 TBSP rice vinegar

    Pinch of salt

    Fried Sage

    Sage leaves, as many as you want

    ¼ cup olive oil

  • Directions

    Hash

    1. Chop your vegetables, you can use any mix of root vegetables you like…celery root, turnip, beets, you name it.

    2. Preheat your oven to 400 and melt your ghee

    3. Brush a cooking tray with some of the ghee, spread your vegetables out over it, and then brush the vegetables with the remaining ghee, give them a toss so they’re fully coated. Sprinkle with salt and pepper.

    4. Place root vegetables in the hot oven. Turn them every 15 minutes, cook for a total of 40-45 minutes.

    5. While your vegetables are cooking, mix together your sage, thyme, garlic, ginger and ground meat. I use my hands…everything gets mixed together that way. This is a good all around sausage recipe, which have you looked at the ingredients in store made sausage? Make it at home, it’s better and you can avoid the gluten and sugar.

    I grow my own herbs in the summer, it’s easy and so much less expensive than purchasing them in a store. In the Fall, when the growing season is at its end, I chop them up and put them in ice cube trays, then I cover them with melted ghee and freeze them. Anytime I need fresh herbs in the cold winter months I just throw a cube into the pot I’m cooking.

    6. In a large skillet brown the sausage.

    7. When sausage is browned and root vegetables are cooked, combine everything together in the skillet. Continue to cook over medium low heat and let the flavors meld while you make the honey mustard and fried sage.

    Honey Mustard Sauce

    Combine your mayonnaise, honey, mustard, rice vinegar and a dash of salt, beat with a whisk until smooth. This makes a great dipping sauce as well.

    Fried Sage

    Have you had fried sage leaves? Lord, I could eat them straight like popcorn…if I actually still ate popcorn that is.

    1. Remove the leaves from their stems.

    2. Heat the oil in a small saucepan over high heat

    3. When oil is hot, place 6-8 leaves in at a time and allow them to cook for about 7-10 seconds.

    4. Remove leaves to paper towel and sprinkle with salt.

    Putting the whole thing together….

     Cook eggs sunny side up with a soft yolk for as many people as you’re serving. While the eggs cook plate the hash. Place an egg over the hash, drizzle with honey mustard and sprinkle with fried sage. Delicious.

Full Recipe

  • Ingredients

    Hash

    2 pounds ground pork, or a mixture of pork, beef and veal

    2 parsnips, peeled and chopped into a 1 inch dice

    4 carrots, cut into 1 inch dice

    2-3  waxy potatoes, like Yukon Gold (I used 2 large) chopped into 1 inch dice

    2 onions, peeled and cut into eighths

    2 TBSP ghee, melted

    1 TBSP fresh sage, finely chopped

    1 TBSP thyme leaves, chopped

    1 TBSP ginger, finely chopped (if you like ginger, use more…it really adds a distinctive flavor to this meal).

    4 cloves of garlic, finely chopped

    Eggs for as many people as you’re serving (this meal easily serves 6)

    Honey Mustard Sauce

    ½ cup mayonnaise,  homemade or a brand like Sir Kensington’s

    ¼ cup honey

    ¼ cup mustard

    1 TBSP rice vinegar

    Fried Sage

    Sage leaves, as many as you want

    ¼ cup olive oil

  • Directions

    Hash

    1. Chop your vegetables, you can use any mix of root vegetables you like…celery root, turnip, beets, you name it.
    2. Preheat your oven to 400 and melt your ghee
    3. Brush a cooking tray with some of the ghee, spread your vegetables out over it, and then brush the vegetables with the remaining ghee, give them a toss so they’re fully coated. Sprinkle with salt and pepper.
    4. Place root vegetables in the hot oven. Turn them every 15 minutes, cook for a total of 40-45 minutes.
    5. While your vegetables are cooking, mix together your sage, thyme, garlic, ginger and ground meat. I use my hands…everything gets mixed together that way.
    6. In a large skillet brown the sausage.
    7. When sausage is browned and root vegetables are cooked, combine    everything together in the skillet. Continue to cook over medium low heat and let the flavors meld while you make the honey mustard and fried sage.

     

    Honey Mustard Sauce

    Combine your mayonnaise, honey, mustard, rice vinegar and a dash of salt, beat with a whisk until smooth.

     

    Fried Sage

     

    1. Remove the leaves from their stems.
    2. Heat the oil in a small saucepan over high heat
    3. When oil is hot, place 6-8 leaves in at a time and allow them to cook for about 7-10 seconds.
    4. Remove leaves to paper towel and sprinkle with salt.