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Hamburger Hash

Reviewed: Aug. 8, 2011
I doubled this and added a bit of garlic and this recipe came out exactly as I anticipated. After reading through the reviews and looking at the submitted photo's I realize technique and expectation varies widely. Some are adding thickeners to make a gravy and describe it as stew like when I was after something like popping a can of hash. I diced the the potato and onion very small for starters and left some of the fat after browning the beef and onion. I brought it to a low simmer and stirred occasionally, uncovered, until all the liquid was gone and it started to brown a little (took about an hour). I refrigerated it overnight and in the morning made patties and pan fried them in a bit of olive oil until crusty on both sides, but soft in the middle. Absolutely delicious topped with a couple eggs.
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