I have a pound of ground beef in the fridge, and I could not decide what to do with it. Do I have potatoes? Check! Red and green bell pepper? Check! Mushrooms and onion? Check! This video landed with coincidental precision. Thanks Chef John!
Let us know how it turned out! This from a human owned by a cat who just drank from the cat's glass instead of the human's glass, both of which reside on the computer desk. Oh well, not much worse than going out in the world with a freshly washed mask that somehow has cat hair embedded on the breathing side. I'm just jealous, okay?
@@rhettlover1 Just between you and me, I went to make the magic and the beef looked a little suspect, so I had to let the old cow go. I'll get some fresh tomorrow and post the results. I haven't had to deal with cat hair for about four years, she's resting in the back yard. Missing her right now, so I'll send a little reciprocal jealousy.
Man, I remember upthumbing these videos while they were still in the teens. Now John "Mr. Food Wishes" Mitzewich puts a video up and it gets 20k or more upthums an hour. Way to succeed Chef. You are an original.
Tip for the masses: feel free to cube and then crisp soggy left over french fries en lieu of dicing potatoes. I rarely end up with leftover fries, but when I do they always turn into hash.
What we call ”pytt-i-panna” (mix-in-the-skillet) in Sweden. Often made from leftovers and an onion served with a fried egg. Great variation this though!
If you want it to tast a lil more like a corned beef hash. Add a grinded blend of peppercorns, a little bit of cloves, coriander seeds, mustard seeds, bay leaf and a touch of cinnamon.
Interesting! A lot of countries probably have a version of this. In Sweden we have something called "pytt i panna", which is basically the same thing (potatoes, onion, meat and/or sausage), served with a fried egg and pickled beets.
If there are too many things in your fridge You may need to cross a sacred food bridge You have veggies to dice And some burger is nice Enjoy a hash, with cayenne (just a smidge)
One Hash Tip I never see done but I always do is make slight wells in the hash and crack the eggs into those wells, cooking the eggs from steam from the hash itself, personally i like the potatoes very well done so i put in a tsp or so of water splash of water and put a lid on the pan to finish it up with the heat off.
We have made so many of your recipes. My son loves trying your new videos. He has been doing 80% of the cooking in our house for a couple of years now and loves your videos. I finally got it through to him that he doesn't have to follow the recipe exactly and he is loving experimenting. Sometimes it works out well and sometimes it doesn't. He made lemon pepper pork last night and it was a new take. He said he wished he had used salmon but I liked it.
You might not agree, but If you can add a splash or two of Worcester and or some liquid smoke to the beef mince and the onions to give it a better flavor and color it is so much the better. I made your version and I liked it on a bun like a sloppy joe and the poached egg as the sauce. It was mind blowing. You are such a genius of simple and satisfying comfort food, especially during a time of intensive tyranny such as we are living through right now I just want to thank you for helping me through this. My parents are both gone, but I feel your voice comforting millions of people who are watching this video and I forget about the horrors of it. Thank you . You are so much more than just a Chef. I don't know what, but you are more.
I'm trying out new things to cook alot of the time and seeing how much detail you put into explaining what you're doing is simply amazing! Thank you so much for helping broad my culinary skills :)
This gives me the--until now unconsidered--idea of grinding up some uncooked corned brisket into mince and using that for this or other ground beef experiments. Or possibly abominations. Edit: Also, this looks great!
Fun fact: More than 90% of all beef sold in the US is grass fed beef. Its not the exception. Its the rule. Why? Because growing cattle on grain is expensive and cattle don't do as well on grain as they do grass precisely because their 4 chambered stomachs are specifically evolved to digest grass and legumes. If you were take a drive through American's top 3 cattle producing states, which are (in order) Texas, Nebraska and Kansas, you would see oceans of grassland that stretch in all directions from horizon to horizon dotted with herds of happy cows munching away on grass. When winter comes and the grass isn't as nutritious, cattle are fed hay grown over the Spring and Summer. Is there a time when cattle are fed grain such as corn or a grain-based feed? Yes. When the cattle are rounded up and sorted for sale, they spend anywhere from a few days to 10 or so being fed a high fat, high protein feed in order to pack on a few last minute pounds. This is gone because cattle are sold by weight on the hoof. So, a few extra pounds per animal in herd of a few hundred or few thousands animals adds up. So, if you're in the grocery store and you see beef that's labeled "grass fed", its a marketing ploy to get you to pay more for the same beef.
I was with you until the last part, grain finished beef has a mellow flavor and more fat generally, the same cut will usually be a little larger as well. Marketing BS comes into play but aside from that, most people in the U.S. prefer grain finished beef and a lighter beef flavor. It's not the only reason but certainly one why beefalo and bison never took off. (I love ground bison) I agree with you on most of what you said but there is a difference in the two as far as I can tell, filtering out the difference in packers and runs, marketing etc... A stark difference and one that really benefits profit wise was moving to Cryovac and wet aging, they pass all that purge down the line, minimal moisture loss, efficient as hell... subprimals can be put into boxes and distributed and stored based on need... The quality isn't the same though, dry hung beef, all else being equivalent is always better, but it's a thing of the past unfortunately and isn't the future.
Hamburger Hash Was A Band From Seattle In The Early 1990’s . They Were Originally A Punk Band Until They Discovered The College Music Scene . They Toured With Soundgarden And Played At Lollapoluza 1994 . When Their Drummer OD’d , Their Bass Player Married Kate Moss , Their Producer Moved To LA (Laurel Canyon) . He Does Sound Engineering For Pearl Jam And Bruce Springsteen . I Still Have Their First CD .
Me and my boyfriend are making this for the second time today. Thanks for the recipe :) you're one of the only food youtuber who inspires us to try different recipes
I'm cooking corned beef this weekend. I can see fixing this with the leftovers, and making corned beef hash. But as he said, this is a great alternative using ground beef, year round.
In Finland this is like a grill food, usually deep fried and instead of ground meat it has some low quality sausage. And it is pretty good. also add onion, a bunch of garlic and spices (including a shaka shka of cayanne) to taste. In home kitchen it is usually done from old boiled potatoes that have not been eaten. Just add onion, meat and anything you want and throw it on the pan. Works almost always and gets rid of leftovers. If you want something different, pickled cucumbers are a delight.
Had this in the 50’s (without the mushrooms and colored veggies) and it was always seasoned with worchestershire sauce. Family standard- sometimes with cubed roast beef leftovers instead of burger….but always made in the classic cast iron skillet.
I finally got around to making this (had to get more beef), and it is so very versatile! One thing I noticed, you didn't drain the beef before adding the other ingredients. I used ground sirloin, and drained a little before adding the potatoes. Next time I think I'll keep it in the skillet! I did not have the green onion, but did put some red onion in there. Everything is so customizable to taste. I have just enough left over to try it in a tortilla with some salsa and cheese. This is a keeper!
Oh, thanks for making this video Chef John. I made beef burger hash several years ago out of curiosity just to see if it could be done. I didn't look up any recipe, I just used ground chuck, potatoes, peppers, onion and garlic. It turned out alright, but I'm not exactly one of the best of cooks lol. I will definitely try again following your recipe!
This has become my go-to meal to make and keep in the fridge for cooked meals. I throw in two minced up serrano chiles on top of the the other peppers for some extra kick. It's great on it's own. It's great in a tortilla with some scrambled egg for a quick breakfast burrito. It even makes a good empanada filling.
I added a 15oz can of Rotel (mild, drained of the liquid) after the peppers got softened a bit. It gives a tremendous boost to the final product. Didn’t need the cayenne. Got to try it, John.
Thanks Chef John! I loved making this! I know you don't invite vegetarians to your parties, but I made it with beyond beef. (still tasted awesome) I have added it into my meal rotation. Very dope.
I make random hashes like this pretty regularly. What I like to do is make a small batch of brown gravy of some sort (either from a rue or even a packet of store bought crud). About the time John added the green onions, you add the gravy. Not enough to make it a stew, just enough to get everything wet. Cook and reduce til the whole mess is sticky. Also I go in a bit heavier on spices. Garlic at least.
I just checked my fridge and I have all the ingredients to make this. Yes and even including some leftover bacon in an unopened package that I just bought at the store. :)
Been making hamburger hash and eggs for a few years now and I like it better than corned beef. The quality of the corned beef I have been able to get has not been good so I stopped buying it but I love hash and eggs so I had to come up with an alternative and thus my hamburger hash. At some point I am going to do it and smother it with sausage gravy....YUM! I am so thrilled to see you do a version cause I love your videos. Stay safe and healthy. From Central New York.
Just made this and followed instructions pretty well. Turned out great! Thank you! Btw, I started with too much oil and butter and had to drain a bunch from the pan while the beef and potatoes were cooking. Now I know for next time :)
Hi John you could use sweet Italian sausage instead of ground beef .and add a little fennel and sweet basil. 1 or 2 cloves of garlic . little red pepper flakes.
Hi Chef John, I make a little different. I brown the meat and remove to bowl. Then brown the potatoes to hash brown color and remove to bowl. The cook the veg and bring the potatoes and meat back to the party and finish your way but with some pickled jalepeno. Either way, enjoy.
