Ingredients:
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Directions:
You will need leftover meat and broth from Chuck Roast.
Cut up leftover meat into bite-sized pieces. Put all ingredients into a medium saucepan. Add potatoes, carrots and peas.
Simmer until potatoes are done.
Make a slurry of flour, water and kitchen bouquet. Add to thicken the broth. Cook until boiling and thick.
While the hash is cooking, mix egg, buttermilk, and soda. Stir in cornmeal until mixture is almost as thick as cake batter.
Heat Crisco on griddle. Then using a large spoon, spoon out batter like pancakes. Flip once during cooking.
Serve hash over corn cakes. |
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