On 29-Aug-2009, Bob Muncie > wrote:

> Ed Pawlowski wrote:
> > "Stormmee" > wrote in message
> > ...
> >> how do you make your hash? Lee
> >>
> >
> > Northing too exotic. If we have leftover potato, I use that, otherwise
> > I
> > nuke some to par cook. Chop the meat, potato, onion, garlic.
> >
> > In a pan I start with the onion, then add the other ingredients along
> > with
> > salt and pepper. After it fries up a bit I add some stock as needed to
> > sort
> > of bind it. I may add some other herbs as the mood strikes, but simple
> > is
> > good. Depending on what is in the fridge, I may use other meats too.
> > That
> > last chicken thigh or pork chops just makes a little variation.
> >
> >
>
> Ed - If you have some bell pepper to add at the onion stage, that is a
> good add. Sometimes if I have pimentos, I'll add those also. I never use
> a recipe, so whatever sounds good, usually tastes good.
>
> Bob

I would not use bell pepper, but I would use poblano or cubanella, even
roasted red peppers when I have them. But in moderation.

--
Brick (Youth is wasted on young people)