Recipe
High Plains Hash
The March morning dawns with a mass of gun-metal gray clouds. John, our guide, keeps an eye on them as he fixes a broken strap on one of the pack saddles. Jeff stows gear in a set of panniers, the term for saddlebags used on pack animals. But I alone capture the attention of our seven curious pack goats because I'm fixing breakfast, High Plains Hash. - Backcountry Cooking
6 eggs
   
2 15-ounce cans corned beef hash

6 English muffins

1
1.6-ounce pkg. Hollandaise Sauce Mix

After making coffee, place a large pot on the stove filled with cold water. Add eggs. Cover and bring to boil over high heat. Remove from stove and set aside.

Open hash. Heat in saucepan. Meanwhile, collect large bowls.




Place half of a muffin in the bottom of each bowl. When hash is heated, spoon 1/8 of it into each bowl. Repeat with another two alternating layers of muffin and hash.

Put lids on bowls to keep them warm while preparing sauce. Blend two cups of cold water and the sauce mix. Heat ove medium heat, stirring constantly until sauce thickens. Peel hard-boiled eggs, reserving water for a round of hot drinks or washing up. Slice eggs. Arrange over the top layer of hash and muffins. Pour sauce over eggs and serve.



Backcountry Cooking
Backcountry Cooking

Eggs
Eggs


Sauces and Pestos
Sauces and Pestos



 



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