Loubscoutch Norwegian Hash Recipes

Steps:

• Boil potatoes, carrots and onion in water- until the potatoes split.
• Pour off about 2/3 of the liquid into a bowl (if needed for later).
• Add corned beef to pot.
• With mixer, mix everything to the consistency of mashed potatoes.
• (if too dry.. add more liquid) Season with salt and pepper.
• (I also like ketchup).

Steps:

• Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
• Figure 20 minutes per pound for cooking.
• Cook at a low boil, high boil will produce a tough roast.
• Boil beef with salt and pepper until half way through cooking time.
• Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
• Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
• Be careful not to over cook potatoes.
• Drain well over a large bowl to reserve juices (pot liquor).
• In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
• If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
• **TIP** For breakfast; fry up some like hash and have with eggs.
• Its great!

Steps:

• In 10-inch skillet melt butter until sizzling add potatoes and onion.
• Cook over medium-high heat, stirring occasionally, until potatoes are lightly browned (5 to 6 minutes).
• Add sausage and continue cooking, stirring occasionally, until sausage is heated through (6 to 8 minutes).
• Stir in cheese and serve.

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.

Steps:

• Whisk eggs and sugar untill starting to thicken.
• Add the flour, cardamum and melted butter.
• Add the cold water in the end.
• Stir into a nice smooth batter.
• Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now).
• And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one.
• Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp.
• These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.