Cranberry Heavenly Hash Recipes

CHICKEN-CRANBERRY HASH

Steps:

• Combine potatoes, diced chicken, green onions, cranberries, half and half and sage in large bowl and toss to blend well. Season with salt and pepper.
• Heat oil in heavy medium skillet over medium heat. Add hash mixture and spread to even thickness. Cover skillet and cook 15 minutes, stirring up bottom of hash every 5 minutes. Uncover skillet, increase heat to high and cook until hash is golden brown and crusty, stirring occasionally, about 10 minutes.
• Transfer hash to plates and serve.

CRANBERRY HEAVENLY HASH

Steps:

• 1. combine chopped cranberries and sugar* mix well. *you can substitute half of the sugar for Splenda.
• 2. Stir in drained pineapple and next *three ingredients. * can substitute 1/2 of the nuts with coconut.
• 3. Fold in whipped cream and rum or extract. Chill overnight. Can be served in sherbert glasses with a berry on top. It will keep several days, covered in the refrigerator.

HEAVENLY CRANBERRY HASH

Steps:

• 1. Seperate cranberries to cull out bad ones. Rinse remaining cranberries and put in food proccessor. Proccess using short bursts and scraping side of bowl till cranberrries are finely chopped. Put in glass bowl and cover with 1/2 cup of granulated sugar. Cover bowl with plastic wrap and refrigerate overnight at least 8 hours.
• 2. After cranberries have been refrigerated they will soak up sugar. Add chopped pecans and grapes. Mix well with wooden spoon. Cover and put back in refrigerator.
• 3. In a large bowl add heavy whipping cream, remaining sugar and vanilla. Beat on high till stiff peaks form. Fold in cranberry mixture and marshmallows. Cover and refrigerate for 2 or more hours. Then serve as a side dish or dessert.
• 4. Great side for those who are finicky about cranberries. Kids love it.

HEAVENLY HASH

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.