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Tuesday, August 16, 2011

Let's Pretend We're Cowboys

Janet Groene’s
Wagonmaster Skillet Hash
    Picture a chuckwagon, a big iron skillet and hungry cowhands digging into this dish after a day on the range. The canned milk makes all the difference but use a very low heat after it’s added. It burns easily.

2 tablespoons vegetable oil
Medium onion, diced
12-ounce can corned beef
28-ounce bag hashed brown potatoes with onion and peppers
Small can evaporated milk
4-ounce package shredded mild cheese (about 1 cup)

    In a large skillet, heat the oil. Scrape any visible fat off corned beef and sizzle it in the skillet with the onion and potatoes, breaking up beef as you go. Cover and cook over low heat until vegetables are tender. Drizzle evaporated milk over all and continue stirring over low heat until everything is heated through. Sprinkle with cheese, turn off heat and let stand, covered, just until cheese melts. Serves 4 to 6. Complete the plate with sliced beefsteak tomatoes.

See more of Janet Groene's RV-ready recipes at

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