Spanish Hash Casserole? La Cocina de Mama, Penelope Casas?
Does anyone have a copy of "La Cocina de Mama" handy who would be willing to paraphrase (not copy!) for me the recipe for the Spanish Hash Casserole on page 255 http://chowhound.chow.com/topics/5245...
I loved that recipe and it seems like the perfect thing now that it's turning all fall-ish, but I can't seem to find my recipe card.
Hi DQ! Here you go -
Pastel de Carne y Patata
4 Tb olive oil
2 medium onions, finely chopped
1-1/2 lbs ground beef
1 medium tomato, finely chopped
3 Tb minced parsley
1 tsp nutmeg
1/4 cup brandy
2 pounds Idaho potatoes, peeled and havlved
2 garlic cloves
1 cup warm milk
Dried bread crumbs
2 large eggs
Grated manchego or parmesan cheese
Heat oven to 350
Saute onions in 2 Tb of olive oil for 2 minutes, cover and saute about 10 more minutes. Turn heat to high, add beef, season with s&p and cook until no longer pink. Add tomato, parsley, nutmeg and brandy, saute for 5 more minutes.
Boil potatoes and garlic. Drain, and puree using mixer with 2 Tb olive oil, about 1 cup of warm milk, and s&p.
Grease with olive oil an 8 x 12 baking dish (preferably Pyrex) and sprinkle with bread crumbs. Layer potatoes and meat several times, ending with potato. Beat eggs until thick and creamy, pour over dish, dot with butter and sprinkle with bread crumbs and cheese. Bake for about 30 minutes until browned.