Coon Hash Recipes

POTATO AND CORN SKILLET HASH

Steps:

• Spread the potatoes in a 12-inch cast-iron skillet. Add 2 cups water, the vinegar and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce the heat to maintain a steady simmer and cook, stirring halfway through, until the water evaporates and the potatoes are softened, about 20 minutes.
• Increase the heat to medium high and add the olive oil. Cook, without stirring, until the potatoes are very browned on the bottom, 5 to 10 minutes. Using a firm metal spatula, scrape up the potatoes from the bottom of the skillet. Continue to cook, stirring and scraping often, until the potatoes are a rich golden brown and crisp all over, 20 to 30 more minutes. Add 1 to 2 more tablespoons olive oil as needed if the potatoes are too dry. Remove to a plate.
• Add the corn to the skillet. Cook, stirring occasionally, until browned and crisp-tender, 3 to 5 minutes.
• Return the potatoes to the skillet, stir well and season with salt and pepper. Remove from the heat and stir in about half the herbs. Top with the remaining herbs.

COON HASH

Steps:

• Boil raccoon with salt and 1 onion chopped until the raccoon is falling off the bones.
• Turn off heat and let cool enough to handle. When cooled, remove meat from the bones.
• In a large skillet, heat oil put in coon,onion,salt and pepper. Sprinkle in red pepper flakes. If coon becomes too dry, add more oil to continue frying. Cook until coon is hashed and browned with some crispy bits.