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Revuelto Gramajo (English: Gramajo Scramble) is a common hash dish in Argentine and Uruguayan cuisine consisting of fried julienned potatoes, ham and eggs. [1] The dish can be adapted to use any ingredients the cook may have on hand, including peas, other fresh vegetables, fish, pork, and other meats. [ 2 ]
Get the recipe: Sweet Potato Hash with Ham and Eggs. The Cozy Cook. A hearty casserole supper is great for a cold winter's night. Get the recipe: Ham Casserole with Broccoli and Rice.
Fried julienned potatoes, ham and eggs [47] Rössypottu: Finland: stew Potatoes, pork, and blodpalt, a dumpling made of blood, beer, and rye flour [48] Salchipapa: Latin America: compilation Scouse: Liverpool: stew Shepherd's pie: Britain and France: pie or casserole Meat and vegetables covered with mashed potato and baked [49] [50] Slinger: St ...
Potato-Kale Hash with Eggs. View Recipe. ... This riff on broccoli, ham and cheese omelets adds all the same flavors to a big batch of easy-to-prep eggs, thanks to your sheet pan. With this simple ...
Crock-Pot Scalloped Potatoes. ... wake up to an easy morning filled with hash browns, sausage, and eggs. Get the Crock-Pot Breakfast Casserole recipe. Caitlin Bensel. Slow Cooker Ham. You can ...
Hash in Denmark, known in Danish as biksemad (roughly translated, 'tossed together food'), is a traditional leftover dish usually made with pork, potato, and onion, and served with a fried egg, Worcestershire sauce, pickled red beet slices, and ketchup or Bearnaise sauce. The coarsely-diced ingredients, rather than being mashed into a paste ...
There are many variations of lobscouse. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes.Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga), spices (such as pepper or ginger), salt, and herbs.
Cheesy Mashed Potato & Ham Bake. This mashed potato and ham bake is inspired by the French and Italian gatto di patate, which can be found in Katie Parla’s latest cookbook: Foods of the Italian ...