Lumberjack Hash Recipes

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LUMBERJACK BREAKFAST HASH



Lumberjack Breakfast Hash image

A hearty breakfast hash fit for a lumberjack - nicely spiced hash browns with sausage, onions, and bell peppers.

Provided by Lindsey Johnson

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 11

2-4 Tablespoons sunflower or olive oil
1 large onion, diced
2 green peppers, diced
1/4 lb. kielbasa, diced
5-6 russet potatoes, scrubbed well and diced
salt and fresh ground black pepper
1/2 to 1 teaspoon smoked paprika
1/4 to 1/2 teaspoon garlic powder
2 ripe tomatoes, sliced
6 fried eggs
hot sauce, optional

Steps:

  • Heat a large, 12-inch cast iron (or other non-stick) skillet over medium-high heat. Add a few tablespoons of oil and heat for 30 seconds. Add the diced onions and cook until they start to soften. Add the green pepper and continue cooking over medium-high heat until they start to brown. Next add the sausage. Allow it to get nice and crispy. Transfer everything to a bowl and keep warm while cooking the potatoes.
  • Add a little more oil to the pan, then add the potatoes and season well with salt and pepper. Cook, turning the potatoes every few minutes with a spatula, until they start to brown. Add the onions, peppers and sausage back to the skillet. Sprinkle with smoked paprika and garlic powder. Continue cooking for another 5-10 minutes until the potatoes are tender. Taste and adjust seasonings, if needed.
  • Serve with sliced tomato and a fried egg on top, if desired, and a few shakes of hot sauce.

TIMBERLODGE'S LUMBERJACK HASH BROWNS



Timberlodge's Lumberjack Hash Browns image

Timberlodge restaurant makes these hashbrowns as a side dish and they are wonderful. This recipe was published in the newspaper a couple of years ago. Enjoy I love these.

Provided by kzbhansen

Categories     Potato

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 8

40 ounces frozen shredded hash browns, about 13 1/3 Cups
1/3 cup onion, chopped to about 1/2 inch
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1/2 teaspoon pepper
1/2 teaspoon salt
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup butter, melted

Steps:

  • Preheat oven to 450.
  • In a Large mixing bowl, combine the hashbrowns, onion, shredded cheeses, salt and pepper.
  • Add soup and mix thoroughly.
  • Add melted butter and mix thoroughly.
  • Grease a 9X13 pan with additional butter.
  • Transfer the hashbrown mixture into greased pan and spread evenly. *DO NOT pack down*.
  • Bake for 1 hour until golden brown.
  • Rotate pan for even browning if necessary.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 485.7, Fat 31.4, SaturatedFat 18.4, Cholesterol 81.3, Sodium 895.2, Carbohydrate 38.4, Fiber 2.8, Sugar 0.9, Protein 14.7

LUMBERJACK HASH



Lumberjack Hash image

Make and share this Lumberjack Hash recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
2 teaspoons butter
1 cup onion, chopped
1 cup green bell pepper, chopped
2 garlic cloves, minced
8 cups frozen hash brown potatoes, thawed (about 1 pound, you can also use an equivalent amount of fresh grated potatoes)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces ham, diced
3/4 cup shredded cheddar cheese

Steps:

  • Heat oil and butter in a large nonstick skillet over medium heat.
  • Add onion; cook 5 minutes.
  • Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally.
  • Top with cheese; cook 2 minutes or until cheese melts.

LUMBERJACK BRUNCH



Lumberjack Brunch image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 24

1 stick (8 tablespoons) unsalted butter
1 1/4 cups all-purpose flour
3/4 cup fine cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
4 large eggs, separated
1 cup whole milk
1 cup buttermilk
2 teaspoons pure vanilla extract
1 1/2 cups fresh or defrosted frozen blueberries
Nonstick cooking spray
12 slices thick-cut bacon
1/2 cup pure maple syrup
2 heaping tablespoons Dijon mustard
Pinch of freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, divided
6 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
6 Spanish-style chorizo links, butterflied (split in half but still attached)
Kosher salt and freshly ground black pepper
Ricotta, store-bought or homemade blueberry preserves and maple syrup

Steps:

  • For the waffles: Put the butter in a small saucepan and cook over medium heat until deep golden brown. Transfer to a small bowl and let cool for 5 minutes.
  • In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt until combined.
  • In a medium bowl, whisk together the yolks until smooth. Add the whole milk, buttermilk and vanilla extract to the yolks and whisk until combined.
  • In another medium bowl, whisk the whites until soft peaks form.
  • Add the yolk mixture to the dry mixture, and fold in the brown butter until just combined. Some lumps in the batter are fine. Fold in the egg whites. Allow the batter to rest for 1 hour if time allows.
  • Heat a waffle iron to high. Spray nonstick cooking spray on both sides of the iron. Ladle a level amount of batter into the waffle iron. Sprinkle blueberries on top of the batter in the waffle iron (see Cook's Note). Close the lid and cook until golden brown, about 7 minutes. Do not open the waffle iron until done. Repeat until all the batter and blueberries are used.
  • For the bacon: Cook the bacon in batches in a cast-iron skillet over medium heat until crispy, 3 minutes. Flip and cook for another 3 minutes until caramelized and crispy.
  • Meanwhile, whisk together the maple syrup, mustard and black pepper in a small bowl.
  • Transfer the bacon to a baking rack. Liberally brush the top of the bacon with the maple syrup mixture and let sit for 8 minutes, if time allows; the bacon will really crisp as it cools.
  • For the eggs: Melt 2 tablespoons butter in a nonstick sauté pan over medium-high heat. Carefully crack three eggs into the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Remove from the pan and set aside.
  • Repeat the process using the remaining butter and eggs.
  • For the chorizo sausage: Heat the oil in a cast-iron skillet over high heat until smoking. Add the chorizo and cook until golden brown and just cooked through, about 3 minutes per side.
  • Remove to a paper towel-lined plate and season with salt and pepper.
  • To serve: Top each waffle with an egg, some of the bacon and sausage. Serve with ricotta and blueberry preserves and drizzle with maple syrup, if desired.

LUMBERJACK COOKIES



Lumberjack Cookies image

After cutting your own Christmas tree, come home to a hot beverage and a plate of these cute lumberjack cookies. Too intimidated to make all the shapes? Choose a few and have fun! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 22

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Dash salt
FROSTING:
1/2 cup meringue powder
1 teaspoon cream of tartar
Pinch of salt
1-1/4 cups cold water
1 teaspoon vanilla extract
1 teaspoon almond extract
7 cups confectioners' sugar
Shirt, head with cap, tree and axe cookie cutters
Assorted paste or liquid food coloring
Pastry bags for piping icing
#2 round pastry tips
Buffalo plaid stencil
Airbrush set with edible ink or edible spray mist

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well, scraping down sides of bowl as needed. Roll out on a floured surface to 1/8-in. thickness; cut with a shirt, head, tree and axe cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets; re-forming and re-rolling dough as needed. Bake until edges are lightly browned, 8-10 minutes (do not overbake). Remove to wire racks to cool. , For frosting, in the bowl of a stand mixer fitted with paddle attachment, add meringue powder, cream of tartar and salt; stir to combine. Add cold water, vanilla and almond extract; gently mix until smooth and no lumps remain. Gradually add confectioners' sugar and beat on low until soft peaks form and frosting is glossy, 7-10 minutes. Divide into 5 portions; tint shades of red, green, brown, gray and desired flesh tone. If needed, add additional confectioners' sugar until stiff peaks form. Divide red, gray and flesh-tone portions in half; to 1 portion, add water, one tsp. at a time, until flood consistency is reached. Place frostings into piping bags fitted with #2 round piping tips., For Plaid Shirt Cookies: Using stiff red frosting, pipe shape of shirt around edge of cookie; fill center with flood-consistency red frosting, using toothpick to pop any bubbles if needed. Allow to dry until frosting is firm to the touch, several hours or overnight. To create plaid pattern, place stencil over cookie. Center pattern and ensuring stencil is secure; use airbrush gun with black edible ink or can of black color mist to spray lightly over stencil. Repeat until desired depth of color has been reached. Carefully remove stencil; allow the color to dry completely, 15 minutes to 1 hour. Repeat with remaining shirt-shaped cutout cookies, cleaning stencil as needed. Using stiff red and white frosting, pipe shirt details such as collar, cuffs, seams and buttons. Allow frosting to dry completely., For Lumberjack Head Cookies: Using stiff red frosting, pipe shape of hat; fill center of hat shape with flood-consistency red frosting. Allow to dry until firm to the touch, several hours or overnight. To create plaid pattern, place stencil over red hat portion of the cutout cookie. Center pattern and ensuring stencil is secure. Use airbrush gun with black edible ink or can of black color mist to spray lightly over stencil. Repeat until desired depth of color has been reached. Carefully remove stencil; allow to frosting to dry completely, 15 minutes to 1 hour. Repeat with remaining head-shaped cutout cookies, cleaning stencil as needed. Using stiff flesh-tone frosting, pipe shape of face; fill shape with flood- consistency flesh-tone frosting. Using stiff brown frosting, pipe shape of beard; using toothpick, create texture in frosting to resemble hair. Allow to dry completely, several hours or overnight. Pipe mustache and eyebrows with brown frosting. Pipe nose with flesh-tone frosting. Using small amounts of black and white frosting, pipe eyes. Pipe brim of hat and pom-pom details with stiff red frosting. Allow to dry completely., For Tree Cookies: Pipe stiff brown frosting for trunk. Use toothpick, create wood grain pattern. Allow to dry slightly, about 1 hour. Pipe dark green frosting to form branches; allow to dry completely, several hours or overnight. If desired, pipe stiff light green frosting partially over dark green frosting. Use a toothpick, create texture to resemble pine needles. Allow to dry completely , For Axe Cookies: Pipe stiff gray frosting in the shape of axe head; fill with flood consistency gray frosting. If desired, pipe lighter gray frosting to form beveled edge of axe; allow to dry, several hours or overnight. To form handle, pipe stiff brown frosting; using a toothpick to create wood grain pattern. Allow to dry completely. , Store cookie at room temperature in tightly sealed containers.

Nutrition Facts : Calories 206 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 100mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.

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