Hamburger Hash

As I mentioned in yesterday's Tuna Noodle Casserole post, Hamburger Hash was one of the staples in our home. This dish was also the first thing I ever made for Don and he loved it. It was also the first time I realized that he is of the school that ketchup is a side dish, and I was all offended that he was smothering my food with Leamington's Finest, but that's another story. I'm over it. Really.

Here's the thing...I would imagine something like this would be a pretty universal dish, it's just meat and potatoes,  but I've made it before in other parts of North America and was informed that "We don't eat that here". Is it possible this is just a regional thing? My friend in college used to eat this (she's local). Her family called it "Hamburger Gravy".

Truth be told, it's just lazy-ass shepherds pie, right?

It's easy to make, doesn't take a lot of stuff, and it's relatively cheap. That's All Win in my book.



Hamburger Hash

1 lb ground beef (I prefer extra lean)
Handful frozen corn (or peas, carrots, green beans, whatever)
Beef or mushroom gravy (Bisto or other powdered mix, canned, whatever you can scrounge up)
Potatoes, peeled and chopped
Butter and milk for your mash
Salt and pepper

Put your potatoes on to boil. I'm sure I don't need to tell you that the smaller you cut your potatoes, the quicker they are going to cook...and if you cut them evenly, they will cook evenly. Amazing, right?

In a large frying pan, brown the ground beef, drain if necessary, and add the frozen (or fresh) veg. Add gravy and warm everything. Taste and season as needed.

Mash or whip your potatoes with butter, milk, cream, sour cream, buttermilk, whatever you do. I used butter and a little heavy cream that I had leftover in the fridge. I finished them off with some chives from our garden and some salt and pepper.

Plop your potatoes on the plate and make a well in the centre. Slop some meat and gravy in the well.

Eat, and enjoy :)

Sweet Potato Curry

I love this recipe! It's an adaptation of Michael Smith's Sweet Potato and Chickpea Curry.



The Rice Part

1/4 cup brown rice
1/4 cup red rice (or 1/2 cup brown rice in total)
1 1/4 cup water

I have a little rice cooker, so these are my measurements. Do what you need to do in order to get some rice done.

Reminder, this amount of rice is for 2 people + a little person. Adjust as necessary.

The Curry Part

Vegetable oil
1 onion, diced (I used a red onion this time because that's what I had)
4 cloves garlic
1" piece ginger
2 sweet potatoes, peeled and cubed
2 tsp curry paste (I had Indian Red Curry...adjust to your taste)
1 can butter beans
1 can coconut milk
1 cup orange juice (didn't have any this time, so I used water and juice of a lemon to equal 1 cup)
3/4 cup peanut butter
Salt
Handful of frozen peas
Handful of arugula
Handful of cilantro

Heat a splash of vegetable oil in a large pot and toss in onions and garlic. I like to grate my garlic. Do what you need to do to make you happy. Cook a few minutes until onions start to brown.

Grate in ginger. Stir in curry paste, rinsed butter beans (or chick peas if that's what you have), coconut milk, sweet potatoes, peanut butter, orange juice, and salt to taste.

Bring to boil and drop to simmer for about 20 minutes, until the sweet potatoes are fork tender. Stir in peas, arugula (or some baby spinach if you have it), and cilantro.

Serve hot, over rice.

We eat this every couple of weeks. The curry makes enough for 4 people...or enough for two for dinner and lunches the next day.