jmcquown
Having a lot of turkey hash recently but never really being satisfied with the potatoes in the hash i decided to consult an actual recipe, nothing really different than i had used before except that in most of the recipes i have they call for a specific 'cut' of potato that i had just ignored. I hate prep work.
According the the recipe for Hachis a l' Amarercaine in August Escoffier's "Le Guide Culinaire" the potatoes need to be cut into a small dice.
Proper way 1690biig Sharon, Most can-opener sharpeners are very bad for a good knife blade. Don't even think about it, unless you know for sure...
I rarely follow any of Escoffiers recipes much beyond the actual ingredients and proportions of them, but, as the guys considered a bit of an authority i decided to give his advice a go.
It seems illogical or even counterintuitive that a small dice of potatoes would make a significant difference, but for some reason it does. They got nicely and lightly browned, in canola oil and butter, i added the diced onions about half way through the cooking of the potatoes, then some crushed garlic and then some flour sprinkled over all and cooked for a couple of minutes with the pre cooked holiday turkey meat also cut into small dice. Added some milk, adjusted the seasoning with a bit of salt and pepper and, as they say, voile!
Proper way 1691Mr Libido Incognito Actually the oil used with an oilstone is also used as a lubricant, reduces friction making it easier to move the blade and...
Now i have made this dish many times in the past and it usually pbutted without comment, edible, and a good way to use up leftover turkey meat, but this last bit using the Escoffier technique elicited surprised and admiring comment. I have since made it with beef to even better comments. I am going out to morrow and get some various sausages to try it with.
I have never attempted a corned beef hash (cans of the commercial stuff being a 'guilty pleasure') but with the results i have been having recently.... --- JL
