Wilderness Hash Recipes

CORNBREAD WILDERNESS HASH

Cornbread Wilderness Hash image

This is a recipe my parents made 50 years ago. I have tweaked it a little by adding the cheese and cornbread topping to please my family's tastebuds. It's so easy for a quick evening meal - add a salad and dinner's ready. If you don't have self-rising cornmeal, use 1 cup cornmeal, 1T baking powder and 1/2 tsp salt and mix well.

Provided by Southern Lady

Categories Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 lb bacon, chopped
1 lb ground beef or 1 lb ground turkey, no less than 90/10
1 tablespoon olive oil or 1 tablespoon canola oil
3/4 cup onion, chopped
1/2 cup green bell peppers or 1/2 cup yellow bell pepper, chopped
16 ounces pinto beans (canned, washed and drained)
15 ounces stewed tomatoes, canned
6 dashes hot sauce (Tobasco)
1 -2 teaspoon liquid smoke
1 teaspoon kosher salt
1 1/2 cups mexi-blend cheese (or shredded) or 1 1/2 cups cheddar cheese, grated (or shredded)
1 cup self-rising cornmeal
1 cup skim milk

Steps:

Preheat oven to 400 degrees.
In a large iron skillet, brown meat with chopped bacon, canola oil, onion and bell pepper.
Then add pinto beans, stewed tomatoes, hot sauce, liquid smoke, and salt until well blended and heated through.
If you aren't using an iron skillet, lightly grease a casserole dish and then evenly spread meat mixture in baking dish, otherwise leave meat mixture in iron skillet.
Top meat mixture evenly with grated cheese.
Whisk cornmeal and milk together and pour over cheese.
Bake for 20-25 mins or until lightly browned on top.

Nutrition Facts : Calories 585.1, Fat 30.5, SaturatedFat 12.2, Cholesterol 83.2, Sodium 1221.2, Carbohydrate 46, Fiber 9.3, Sugar 4.8, Protein 32.8

WILDERNESS HASH

Wilderness Hash image

The source of this recipe is a cookbook compiled by the wives of Methodist ministers in the Texas Conference of the United Methodist Church. The submitter, Mary Lou Krause, described it as being a camp-out dish which came in-doors. Not being an "out-doorsey" type, my family enjoyed it for nearly forty years as a Saturday night (mostly), casual, kitchen-prepared family-meal dish. Finally I waked up to the fact that perhaps the smell and taste of the campfire had something to do with its popularity. About ten years ago I started adding Hickory Flavored Liquid Smoke and it made all the difference in the taste. A very satisfying one-dish meal, with a green salad, and a pone of cornbread it makes for some very good eating.

Provided by Big Bill in Big D

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

5 slices bacon, chopped
1 medium onion, finely chopped
1 lb ground beef
1 (16 ounce) can tomatoes, diced
1 (16 ounce) can pinto beans
1 teaspoon hickory liquid smoke
salt
pepper
garlic salt

Steps:

Fry bacon and saute onion in skillet.
Crumble in the ground beef, brown while stirring to break up the chunks.
Add the seasoning in the amount desired .
Add the canned tomatoes and canned beans.
Add the Liquid Smoke (optional).
Simmer over medium heat for 30-40 minutes.
Serve with green salad and cornbread.

Nutrition Facts : Calories 377.5, Fat 20.5, SaturatedFat 7.4, Cholesterol 64.2, Sodium 212.3, Carbohydrate 24.6, Fiber 7.9, Sugar 3, Protein 23.8

EASY TEXAS HASH

Easy Texas Hash image

This was one of my husband's go-to recipies when he was single. It is wonderful from the first serving when it is freshly made to the leftovers the next day. As a leftover suggestion, you can warm it up, put an egg, cheese and salsa over it for breakfast. I am so happy I married a man that can cook. I think I'll keep him because without him I'd probably starve!!

Provided by Fireflylover

Categories Rice

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1/2 cup onion, chopped and diced
1 green pepper, chopped and diced
1 yellow pepper, chopped and diced
1 red pepper, chopped and diced
1 lb ground beef
1 cup Uncle Ben's converted brand rice
1 (16 ounce) can stewed tomatoes (undrained)
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute onions and peppers in Vegetable oil for 5 minutes.
Add Ground Beef and brown well.
Add rice, stewed tomatoes (you may break up any large tomato chunks), chili powder, salt and pepper.
Stir together.
Cover tightly.
Cook over high heat until steaming freely.
Turn heat down LOW and simmer for 30 minute or until rice is done.
***A note: You can save time by buying the veggies (and onions also) precut. I used the frozen pepper mixture from Trader Joes.
Enjoy!

Nutrition Facts : Calories 334.3, Fat 19.6, SaturatedFat 6.1, Cholesterol 61.7, Sodium 401.2, Carbohydrate 20.7, Fiber 2.8, Sugar 6.6, Protein 19.5

CAMPFIRE GIRLS' TEXAS HASH

Campfire Girls' Texas Hash image

My mom was a Campfire Girl from Bluebirds until adulthood, when she was a summer camp counselor for several years. On some of those Bluebird overnights, they used to make this simple version of "Texas Hash". Transposed to the kitchen, it became a family favorite with her kids, and now I make it for my family. It's easy, cheap, fast, and satisfying. I add garlic and use no-salt-added tomatoes because I'm on a reduced-sodium diet due to pregnancy, and it turns out okay for us, but you may do as you wish, of course. This recipe would, of course, adapt easily to be a camp-out recipe.

Provided by ketchupqueen

Categories One Dish Meal

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1/2-1 lb lean ground beef
1 medium onion, chopped
2 -3 cloves garlic, minced (optional)
1 cup long-grain white rice, uncooked
1 (14 1/2 ounce) can peeled diced tomatoes
1 -2 tablespoon dark chili powder
water

Steps:

In a deep-sided saute pan, dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat.
(If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.) Add onion and garlic.
Saute until onion begins to get transparent.
Add rice.
Stir in and saute a little more, just until rice starts to get opaque.
Reduce heat to low.
Add tomatoes, with their liquid.
Stir well.
Stir in chili powder.
Add half the tomato can or so of water, and stir.
Cover and cook for 15 minutes.
Remove lid and stir again.
Add 1/3 to 1/2 can more water, as necessary.
Make sure you stir thoroughly so that none burns to the sides.
Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.

Nutrition Facts : Calories 312.8, Fat 6.5, SaturatedFat 2.5, Cholesterol 36.9, Sodium 282.5, Carbohydrate 47.3, Fiber 3.1, Sugar 5.2, Protein 15.9

TEXAS HASH

Texas Hash image

I got this recipe over thirty years ago from my stepmom and have tweaked it a bit over the years to suit our tastes. It was a favorite of my boys while they were growing up and they still enjoy it! You can substitute Rotel tomatoes for part or all of the tomatoes if you like it spicier!

Provided by Leslie in Texas

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium onions, diced
3 garlic cloves, minced
1 large bell pepper, seeded and diced
2 lbs lean ground beef
1 cup rice, uncooked (I use Uncle Ben's Converted Original)
1 teaspoon salt
1/2 teaspoon fresh ground pepper (to taste)
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cumin
2 teaspoons chili powder (I use Gebhardt's)
1 (28 ounce) can diced tomatoes, undrained

Steps:

Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
In a large non-stick frying pan heat the olive oil; add the onions, garlic and bell pepper and saute until the onions are limp, about 10 minutes.Remove from heat and put onion mixture in the prepared casserole dish.
In the same frying pan, saute the ground beef over medium-high heat until browned.
Add beef to the casserole dish.
Add the rice, tomatoes and their juices,salt,pepper,basil, oregano,cumin, and chili powder to the casserole dish and mix until well combined.
Cover casserole dish and bake in a preheated 350 degree oven for 45 minutes.
Uncover casserole and bake for an additional 15 minutes.
Serve hot with a sida salad and crusty rolls.

Nutrition Facts : Calories 452.6, Fat 18, SaturatedFat 6.6, Cholesterol 98.3, Sodium 668.4, Carbohydrate 37.1, Fiber 3, Sugar 5.7, Protein 34.3

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