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Published April 22, 2009, 12:00 AM

ONLINE EXTRA — HASH RECIPES: Roast Beef Hash . . . Turkey Hash . . . Chicken and Zucchini Hash, etc.

Roast Beef Hash

2 tablespoons vegetable oil

1 tablespoon butter

½ cup chopped onion (1 small)

1 teaspoon paprika (Hungarian hot preferred)

2 cups chopped cooked roast beef, fat removed

1 cup raggedly chopped, cooked potatoes

Salt and pepper to taste

Red wine to taste, optional

If possible, prepare this recipe in a 7-inch skillet, preferably cast iron. Combine oil and butter in the skillet and heat until butter melts. Add onion and cook at medium heat until soft, about 4 minutes. Add paprika, stir briefly, then add meat and potatoes and season with salt and pepper.

Cook for 10 minutes, turning ingredients from time to time, drizzling some optional wine over them and pressing down with a spatula. Adjust seasoning as desired, then turn up the heat for a final minute or two to create a crust.

Serve as is or top with a fried egg for each portion. Have hot sauce or salsa on the table.

Yield: Serves 2.

Turkey Hash

4 strips bacon

4 tablespoons butter

2 tablespoons vegetable oil

1 medium onion, finely chopped

½ cup loosely packed chopped parsley, or a mixture of chopped parsley and green onion tops

2 pounds potatoes, peeled and grated

¾ pound cooked turkey, chopped

2 teaspoons salt

Freshly ground pepper

Fry the bacon until crisp in a 10-inch frying pan over moderate heat. Remove bacon, drain on paper towels and, when firm, crumble and reserve.

Add 1 tablespoon of the butter, 1 tablespoon oil and the onion to the drippings in the pan. Cook over medium heat until onion is soft, about 3 minutes. Add the parsley and cook an additional minute.

Add 1 tablespoon butter and 1 tablespoon oil to the pan. When butter melts, fold in the potatoes, turkey, reserved bacon, salt and pepper. Mix well and spread to create a cakelike mass that fills the bottom of the pan. Cover the pan, turn down the heat to low.

Allow the hash to steam for 15 to 20 minutes, lifting different parts of the cake occasionally with a spatula to keep it from sticking to the pan. Remove from the heat, replace cover with a plate and invert. Remove the pan, transferring any potato mixture left in the pan to the hash on the plate.

Return pan to the heat and melt the remaining 2 tablespoons butter. Add the hash, browned side up. Cover the pan and cook for 15 to 20 minutes longer.

Serve alone or with a poached egg atop each portion. Recommended condiments include chili sauce, ketchup and chutney.

Yield: Serves 4 to 6.

Chicken and Zucchini Hash

3 tablespoons olive oil

2 medium Yukon Gold potatoes, about 1 pound, cut into ½-inch dice

1 teaspoon salt

Freshly ground pepper

1 zucchini, cut in ½-inch dice

1 14½-ounce can chicken broth

2 tablespoons flour

2 cups cooked chopped chicken

¼ cup parsley, roughly chopped

2 green onions, minced

Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add potatoes. Sprinkle with ½ teaspoon of the salt and pepper to taste; cook, stirring occasionally, until potatoes are tender, about 7 minutes.

Add remaining 1 tablespoon of the oil; stir in the zucchini, remaining ½ teaspoon of salt and pepper to taste. Cook, stirring occasionally, until zucchini begins to soften, about 2 minutes.

Meanwhile, whisk chicken broth and flour together in a small bowl until flour dissolves; stir into potato-zucchini mixture. Cook, stirring, until thickened, about 2 minutes. Stir in chicken; cook until warmed through. Stir in parsley; top with green onions.

Yield: Serves 4.

Approximate nutritional analysis per serving: 261 calories, 45 percent of calories from fat, 13 grams fat, 2 grams saturated fat, 54 milligrams cholesterol, 10 grams carbohydrates, 25 grams protein, 964 milligrams sodium, 3 grams fiber.

Turkey Cranberry Hash

½ pound sweet potatoes, peeled and cut into 1-inch pieces (2 cups)

1 tablespoon canola oil

1 cup sliced onion

1 cup sliced celery

2 medium garlic cloves, crushed

¾ pound roast turkey (about 3 cups chopped)

½ cup whole berry cranberry sauce

Salt and freshly ground pepper

½ cup shredded, reduced-fat Monterey Jack cheese

If using fresh potatoes, place in a bowl and microwave on high 2 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes, onion, celery and garlic. Saute 5 minutes. Add the turkey and saute 2 minutes. Add the cranberry sauce and ¼ cup water. Saute another minute. Add salt and pepper to taste. Sprinkle the cheese on top and cover with a lid. Cook 1 minute, until cheese melts.

Yield: Serves 2.

Approximate nutritional analysis per serving: 596 calories (26 percent from fat), 17.3 grams fat (6.3 grams saturated, 7.5 grams monounsaturated), 135 milligrams cholesterol, 48.9 grams protein, 61.2 grams carbohydrates, 6.3 grams fiber, 407 milligrams sodium.

Corned Beef Hash

2 teaspoons olive oil

1 medium onion, minced

2 cloves garlic, minced

1 red or green bell pepper, seeded & minced

2 15½-ounces cans corned beef hash

¼ cup finely chopped fresh parsley or 1 tablespoon dried

¼ teaspoon dried thyme

¼ teaspoon pepper

In 12-inch skillet, heat the oil over medium heat. Add onion, garlic and pepper; saute until softened. Stir in the other ingredients and cook over medium high heat until thoroughly heated. Good served with applesauce.

Baked Eggs in Hash Nets

2 tablespoons butter

1 cup chopped onion

1½ cups frozen southern style hash browns, slightly thawed

½ cup chopped parsley

½ pound diced ham

1 8-ounce package shredded sharp Cheddar cheese

¼ teaspoon Tabasco

6 eggs

1 tablespoon butter

1 tablespoon Dijon mustard

1 cup coarse bread crumbs

Melt 2 tablespoons butter in skillet, saute onion and hash brown until onion is soft (about 5 minutes), stirring occasionally. Stir in parsley, ham, cheese and Tabasco. Divide mixture among 6 individual dishes (or use 8-by-8 or 7-by-11-inch glass baking dish).

Make depression in each, break egg into each depression. Melt 1 tablespoon butter in skillet, stir in mustard, toss with crumbs. Sprinkle crumbs around egg. Bake at 325 degrees until eggs are set (about 20 to 25 minutes).

Beef Hash and Green Bean Casserole

2 9-ounce packages frozen French style green beans

15-ounce can corned beef hash

10-ounce can cream of mushroom soup

3½-ounce can french fried onions

1 cup shredded American cheese

Cook beans as directed on package and drain. Combine with mushroom soup and place in greased 8x8 pan or baking dish. Spoon corn beef hash over beans and top with onions. Sprinkle cheese over casserole. Bake at 375 degrees for 15 to 20 minutes, until cheese is melted.

Cheesy Hash-Spinach Pie

2 10-ounce packages frozen chopped spinach

2 eggs beaten

1 can mushroom soup

¼ cup flour

1 tablespoon prepared horseradish

1 teaspoon prepared mustard

1 15-ounce can corned beef hash

1 cup shredded American cheese

Prepare plain pastry for single crust pie. Prick bottom and sides well. Bake at 450 degrees for 10 to 12 minutes. Reduce heat to 350 degrees.

Cook spinach according to package directions. Drain well, pressing out excess water. Combine eggs, mushroom soup, flour, horseradish, and mustard. Stir in spinach.

Spread hash in pie shell; spoon spinach mixture over hash. Bake uncovered at 350 degrees for 45 minutes. Sprinkle on cheese. Bake 2 to 3 minutes longer. Let stand 5 minutes.

Corn Muffin Hash Casserole

1 15-ounce can beef hash

½ cup onion, chopped

1 tablespoon green pepper, chopped (optional)

1 egg, beaten

1 8½-ounce package corn muffin mix

½ teaspoon salt

3 tablespoons Parmesan cheese

Velveeta cheese (optional)

Mix beef hash, onion, green pepper and egg together. Set aside. Prepare muffin mix as directed on package. Grease an 8-by-8-inch pan and spread half of corn muffin on bottom (it will be thin). Cover with hash mix. Slice cheese over hash, if desired. Spread remaining corn muffin mix over hash. Bake at 400 degrees for 25 minutes.

Corned Beef Hash and Eggs

3 tablespoons butter

2 15-ounce) cans hash

3 eggs

½ cup onions

1 cup grated cheddar cheese

1 16-ounce can mixed vegetables, drained

½ cup evaporated milk

1 tablespoon flour

½ teaspoon dry mustard, garlic and pepper

Coat 9-inch pie pan with butter. Mix hash and 1 egg. Press into pie pan to form crust. Bake at 375 degrees for 10 minutes.

Saute onion in 3 tablespoons butter. Layer cheese, onion and veegetables in crust. Beat 2 eggs, milk, flour, mustard, garlic and pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes.

Gourmet Hash

1 15-ounce can corned beef hash

2 tablespoons chopped onion

1 small clove garlic, minced

Dash freshly ground black pepper

2 beaten eggs

½ cup dairy sour cream

¼ cup burgundy

1 cup soft bread crumbs

1 tablespoon butter, melted

Dash paprika

Combine hash, onion, garlic, pepper, eggs, sour cream and burgundy; mix well. Spoon into 4 individual casseroles. Combine bread crumbs, melted butter and paprika. Sprinkle over hash. Bake in a preheated 350 degree oven for 25 to 30 minutes. Garnish with sliced ripe olives.

Yield: Serves 4.

Green Peppers Stuffed with Corn Beef Hash

4 green peppers

1 12-ounce can corn beef hash

Wash and remove seeds from peppers; parboil for 5 minutes. Stuff with hash. Top each with 1 tablespoon chili sauce. Place in shallow baking pan. Bake in preheated 375 degree oven for 35 to 45 minutes.

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