Grateful for hash!

We're talking about the kind you make in the kitchen with meat. I had a brisket that was less than perfectly yummy and the talented and lovely Allison suggested I turn it into hash. So, I happened to have a chayote (picture on left) on hand which I shredded in my food processor. I also chopped up some onions and pressed a few cloves of garlic. I cooked the onions and garlic in some duck fat then added the chayote, salt and pepper and some cayenne pepper. I cooked that until it started to brown up and the onions and garlic were nice and softened. I chopped up brisket in my food processor (quick pulses) and then added it and fried up the whole mess.Delicious! And it works well for any meal. For breakfast I put an egg on top.

I had even more brisket left and I made another has, this time I had some left-over root veggies I used. Next time I really need to include some green sweet pepper in my hash.

So, if you want use up some meat I'd suggest dicing it finely and making a nice hash out of it.

Found I had a picture of my hash in my camera

Asian Marinade (Bulgogi-like)

I've been buying flap meat from Costco. Kind of pricey at 4.99 a pound but it sure is delicious.

I made this marinade which I like to think is inspired by Korean Bulgogi.

1/4 Cup soy sauce (or Wheat free Tamari)
1/4 Cup water
1-2 tsp seasame oil
1 tsp of onion powder
The equivalent of around 2-3 tsp of sweetener (sugar, honey, splenda, whatever)
3-4 cloves of freshly crushed or chopped garlic
6 or so slices of fresh ginger (don't bother chopping or peeling)
Red pepper flakes (to taste)

Put the beef in the bag with the marinade and let it sit for at least a few hours. I usually take my 2-3 pounds of beef and chop it up into 4-5 oz servings and divide the marinade between two bags, along with the meat. Then one goes in the freezer for later. The other, I start using the meat from after it has had a bit of a soak.

I cook this meat about 2 minutes on each side in a pan of the stove top. The marinade will pretty much evaporate so after the meat is done, I add a bit of water to the pan and let some of the water boil off until the marinade is reconstituted. Then I pour it on top of the meat, or perhaps over a vegetable side dish.