Diner Style Hash Recipes

DINER CORNED BEEF HASH

Steps:

• Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 6-8 minutes. Drain., In a large nonstick skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender, 4-6 minutes. Add potatoes; cook until lightly browned, turning occasionally, 6-8 minutes . Stir in corned beef; cook until heated through, 1-2 minutes. Sprinkle with green onions, pepper and cloves; cook 1-2 minutes longer. Stir in cilantro.

DINER-STYLE HASH

Steps:

• In 10-inch skillet, heat oil over medium-high heat. When oil is hot, add onion and mushrooms; cook and stir until onion is softened and slightly caramelized.
• Add frozen potatoes; stir to combine. Cook about 10 minutes or until potatoes are golden brown.
• Add egg whites; cook and stir about 2 minutes or until eggs are fully cooked. Add cheese, salt and pepper.

EASY DINNER HASH

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes. Stir in the diced potato and onion. Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.
• Once the potatoes are tender, stir in the mixed vegetables until hot. Season to taste with salt and pepper. Sprinkle with Cheddar cheese before serving.

CRISPY DINER STYLE HASH BROWNS

Steps:

• Wash and peel the potatoes, then grate them on the large holes of a box grater.
• Place the shredded potatoes in the center a thin, clean, dish towel. Gather the towel around the potatoes and squeeze as much water out of them as you can.
• Heat the oil in a large skillet over medium heat.
• Add the potatoes and spread out into a thin layer. Sprinkle with salt, and cook for about 4 minutes, until the bottom turns golden brown.
• Flip the potatoes and cook an additional 2-4 minutes on the other side, until golden brown.

FLEETWOOD DINER HIPPIE HASH (INTERPRETATION)

Steps:

• Wrap the grated potatoes in a clean towel or paper towels and wring out all of the water.
• Heat the oil and butter in a skillet to medium high heat.
• Add the potatoes in a single layer and pat down into pan.
• Cover pan and reduce heat to medium.
• Let potatoes cook, undisturbed, for approximately 8 - 10 minutes.
• Remove lid and add diced onions.
• Periodically lift the browned bottom layer of potatoes with a spatula and mix it all together.
• Cook for another 8 - 10 minutes, depending on your stove.
• When the potatoes look done, taste them to be sure they're fully cooked.
• When they're ready, add the tomatoes, mushrooms & broccoli.
• Mix it all up and spoon it onto 2 plates.
• Top each portion with half of the crumbled feta.
• Serve buttered rye toast and fried eggs alongside.
• Douse with lots of hot sauce and enjoy!