The Grey Sky Buster: Hamburger Hash

Good morning, friends and neighbors! It’s a rainy, grey one here in Ottawa. We’ve had some beautiful, sunshiny days up until now, but into every life, a little rain must fall. I guess that’s today. We had a hard time getting out of bed what with it being so dank and dreary. I was tired and cranky, Liz had a headache, even Sven wasn’t his normal, hoppity self. There was only one thing to do.

Days like this call for a big breakfast, accompanying many steaming mugs of coffee. No simple yogurt + berries + granola equation was going to solve this problem. Longtime readers know of my love for hearty breakfast hash, yet even this dish was not up to the task today. Luckily, that isn’t even its final form.

Submitted for the approval of you voracious readers and cooks is this: Hamburger Hash. This recipe is adapted from everybody’s favorite uncle, Chef Jon at FoodWishes dot com. I modified it to be a bit spicier, to really wake up the palate and mind on a sluggish spring day.

A hot ‘n’ heavy cast iron pan is your friend here. You want to maintain even levels of heat, as you’re not pre-cooking the potatoes at all. Make sure they’re cut evenly so they cook evenly, and let them drink in all that rendered beef fat. Speaking of said beef fat, that’s why we never use lean or, Streisand forbid, extra-lean ground beef! Fat is flavour! That’s why I assume I’m so tasty.

Don’t rush your cooking here and be attentive. Let the meat develop a nice crust. The potatoes should, too. And feel free to sub in whatever other vegetables you want. Some grated cheese wouldn’t be out of place, nor would mixing some uncased sausage in with your ground beef. The gunmetal grey sky is the limit.

I feel the power of this hash surging through me, so let’s not waste anymore time. Here’s the recipe:

Hamburger Hash

Ingredients:

• 5-6 medium sized Yukon Gold potatoes
• 560g (1.25 lbs.) medium ground beef
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Cayenne pepper, to taste
• Cajun spice, to taste
• 2-3 medium yellow onions, peeled and diced
• 1 clove garlic, peeled and thinly sliced
• 1-2 red bell peppers, cored, seeded and diced
• 1 jalapeño, cored, seeded and finely diced
• Vinegar-based hot sauce of your choice, as needed (we like Frank’s Extra Hot)
• 2 eggs

Method:

1. Peel and cut the potatoes into roughly 1” cubes. Place the potatoes in a bowl and cover with cold water.
2. Heat a film of canola oil over medium high heat in a large, heavy-bottomed cast iron pan or skillet. Fill a medium saucepan ¾ full with water, a splash of white vinegar (optional) and a big pinch of salt. Bring to a bare simmer and hold there.
3. Add the ground beef to the pan, spread it out over the cooking surface and let cook undisturbed 2-3 minutes. Break the meat up, exposing the uncooked parts to the pan until nicely browned and crusty, 2-3 minutes more. Drain the potatoes well.
4. Add the potatoes to the pan (carefully, if not drained well, they may spatter) and a big pinch of salt. Allow the potatoes to cook undisturbed until again a crust begins to form, 5-6 minutes. Stir and mix the potatoes with the beef and cook 5-6 minutes more.
5. Add the onion, garlic, black pepper, cayenne and Cajun spice. Lower the heat to medium and stir well to combine. Allow the onions to soften, cooking for about 5 minutes. Add a drizzle of oil, or lower the heat further if the garlic or spices threaten to burn. Meanwhile, crack each egg into its own small dish, making sure not to damage the yolk.
6. Add the red and jalapeño peppers to the pan with another pinch of salt. Stir well to combine and cook for another 5-6 minutes. Meanwhile, ensure the pot of water is still at a simmer and stir with a spoon until a whirlpool is formed. Carefully slide the eggs one by one into the whirlpool, and let them cook for 3-4 minutes each, until soft poached. Carefully remove from the water with a slotted spoon and blot on paper towels.
7. Taste the hash for seasoning and to ensure the potatoes are cooked all the way through. Adjust salt and pepper as needed and add hot sauce to taste. Remove from the heat and serve in bowls, topping each bowl with a poached egg and a sprinkle of Cajun spice.

THIS. IS. BREAKFAST!!! I dunno how you could improve upon this without it getting sarcastic. It’s already a bit too much as it is. On a day like today, this hash is a lifesaver, a beacon of light through rainy, grey skies. Don’t just reserve it for breaky, this dish could easily be a lunch or even a dinner. It’s hearty enough to fill any role.

I really hope you guys try this one. It surpassed all of my expectations and we were rewarded with spicy, meaty, crusty and potato-ey goodness. If you do try it, leave a comment down below or send me an email. Can’t wait to hear from you, and here’s looking towards sunnier days!