What’s For Dinner?

Mrs. D.L. Corley's Old-Fashioned Beef Hash


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Cuisine: American Main Dish Southern

Southern Recipe Restoration Project

The contributor: Louise Corley Dyer, who lives in Gwinnett County, where she grew up.

The story: "My mother, Minnie Jones Corley, was a teacher when I was growing up in Gwinnett County [on Pleasant Hill Road between Lawrenceville and Duluth]. My daddy, Dallas Luster Corley, had a little country store. He used to sell hunks of hoop cheese he would cut off from a big ol' wheel, crackers out of a lead can, and hard candy ... we were always slipping in there to see how much we could eat.
"He also picked cotton and grew a lot of our food ... cows and chickens and so many vegetables. He killed beef that he also cut up and sold. Mama cooked and sewed for all seven of us kids. She has been dead for years, but I shall never forget how good her beef hash was when she made it for us. It was the first thing my husband asked me to learn to cook."

Chef and recipe tester Virginia Willis comments, "This is very old-fashioned country food. I love using the leftover biscuits as well. It's a perfect example of country frugality and the expression 'waste not, want not' --- and it tastes great."

Hands on time: 10 minutes  Total time: 30 minutes  Serves: 6

Ingredients:

    3 cups finely chopped cold pot roast

    1 onion, finely chopped

    1 tablespoon unsalted butter

    1 tablespoon lard or vegetable shortening

    1 teaspoon ground sage

    1/2 small pod red pepper (or 1/2 teaspoon dried red pepper flakes)

    Coarse salt and freshly ground black pepper

    2/3 cup crumbled biscuit or bread crumbs

Instructions:

Combine the beef, onion, butter, lard, ground sage and red pepper in a large, heavy-bottom pot. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to a low simmer and cook, stirring occasionally, until slightly thickened and the onions are tender, about 20 minutes. Add biscuit crumbs and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Nutrition:

Per serving: 288 calories (percent of calories from fat, 62), 17 grams protein, 10 grams carbohydrates, 1 gram fiber, 19 grams fat (8 grams saturated), 60 milligrams cholesterol, 152 milligrams sodium.

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