Danish Hash Recipes

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Steps:

• Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm.
• Put the remaining butter in the skillet and saute the potato until they are turning brown.
• Add meat and cook for 2-3 minutes. Add the onions and cook until all is heated through. Traditionally, sailors put an egg that's still soft centered--either soft-boiled or fried--on top, but that's not necessary.

Steps:

• Melt the 1/2 the butter in a skillet.
• Add the onions and saute until golden.
• remove from pan and keep warm.
• Put the remaining butter in the skillet and saute the potatoes until they are turning brown.
• Add meat and cook for 2-3 minutes.
• Add the onions and cook until all is heated through.
• Traditionally, you put a lightly fried egg on top of the hash, but while this isn't necessary for the dish it IS a delicious addition.

Steps:

• Blanch the sausages in simmering water until they are firm to the touch, drain well and, when cool enough to handle, chop them into bit-size pieces.
• Heat a thin layer of oil in a large non-stick pan and sauté the potatoes until they are tender.
• Add the onions and bacon and sauté until the onions are golden.
• Then add the sausages and parsley and toss briefly.
• Add the beetroot and seasonings and continue to toss, adding a little water if needed. Taste for seasoning and spread the mixture out in one layer in a serving dish, and keep warm. Simply covering with foil will suffice.
• Heat a little oil in a large non-stick pan and fry the eggs over a medium heat until they are just set, or set the amount you like.
• Place the eggs on top of the vegetable/bacon hash, together with a sprinkling of parsley.
• Serve in the centre of the table with lots of warm crusty bread.