Food - Hamburger Hash (Or dinner in a dash)

Hamburger Hash (Or dinner in a dash)

This is a dinner recipe I created to please my picky children and when I had less than 30 minutes to make dinner. This recipe is highly customizable, don't like carrots, add a different veg and so on. 

Note: all measurements are estimates, you can use more or less according to your taste. The basic ingredients are building blocks you can put your own spin on. The cooking method gets you to the finished dish. Of course, the more you add, the longer it takes to make this dish. 

Basic ingredients

1 lb. Hamburger (I usually use 90% lean, if using 80%, just skim out the fat)

1-2 Tbls. Extra virgin olive oil 

4 larger potatoes, diced (any type will work, but I prefer yellow, red, or Yukon gold. Russets will work but are drier and don't make the "instant" gravy as well.)

4-6 Carrots, peeled and diced.

1/2 to 1 cup water (replace part with 1/4 cup white wine if desired)

1 tsp. cornstarch (just in case, but not needed. See note at end of the directions)

Salt/pepper/herbs to add

1/2 tsp. salt (less or more to your taste)

1/2 tsp. fresh ground pepper

1 tsp. Paprika

1 tsp. ground coriander

1/2 tsp. ground cumin

Fresh herbs to add are great with this recipe, just as Italian or flat leave parsley, dill, cilantro, etc.

Any other favorite herb or spice works well. I've added turmeric, ground mustard, cinnamon, and even nutmeg (Don't tell Andrea :) )

Optional ingredients

1-2 cloves garlic, minced

chopped onion

chopped celery

chopped jalapeño 

chopped red and/or green pepper

This is a one pan meal using a skillet or saute pan with a lid. I use a larger pan such as a 5 quart braising or dutch oven, if I'm make a larger batch.

Add the olive oil, to a cold pan. Set to medium heat and add your hamburger. Yes, it goes into a cold pan, this works better so your olive oil doesn't overheat and smoke since the fat from the hamburger will temper it. It also avoids spattering when cold or wet ingredients hit the hot pan. 

Sprinkle salt and pepper over the Hamburger. Turn heat to high. Don't stir until you see the bottom edges starting to brown and meat starts to sizzle. Careful not to burn the meat. You can check by flipping a few pieces to see how they are browning. You want the meat to stick so you get that browning on the bottom of the pan, that's your base for the "instant gravy". 

Stir the meat, and add the chopped veggies and any other extra ingredients. You should now have some juices from the meat. If you have fat from using higher fat hamburger you can skim it out. 

Keep staring until the meat is fully browned. You should have a nice browned bits of meat on the bottom, they call this the fond. I just call it yummy bits. 

Carefully add the water or wine, because it should sizzle when hitting the hot pan. You can use broth, but I don't like store bought so I don't use it, works either way. 

Once you add the water or wine, scrape up the bottom to loosen the yummy bits. Turn to medium and add your spices. 

Add more water if needed to have a good 1/4/ to 1/2  inch of liquid on the bottom. Cover the pan and let the liquid come to a boil. Cook for about 5 minutes or until the potatoes and carrots are softened. 

Remove the lid. The liquid should have evaporated out and you have a nice gravy coating on the meat and veg. 

Note: If you have extra liquid, then take 1/4 cup water and add the cornstarch. Add to the pan to thicken up the liquid. 

Can serve with catsup or other topping.