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Kitchen Sink Hash

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This is a great way to use up left overs.  Ingredients can be added or deleted depending on what’s handy.

Kitchen Sink Hash

Serves 8
Prep time 1 hour
Cook time 30 minutes
Total time 1 hour, 30 minutes
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Casual Party
Kitchen sink as in everything but.... I'm sure this could be done with a variety of vegetables. It is a great way to use up left overs. In this case I had some grilled sausage and grilled pork chops from the previous day. In they went. While I also added corn on the cob from two ears that we hadn't used, they were too sweet for the mixture.


  • 3 Beets (Medium)
  • 5 Potatoes (Medium)
  • 3 Carrots
  • 3 Parsnips
  • 2 Sausages (grilled or fried)
  • 1 Onion
  • 2 Pork Chops (grilled or fried)
  • Olive Oil


It seems to me that hash is really just soup without the broth.  This is inspired by old memories of fresh made corned beef hash from my grandmother.  Substitute whatever meat you have lying around.


Step 1
Wash the beets and set them into boiling water for about 30 to 45 minutes
Step 2
Chop the carrots and parsnips and sauté until lightly browned
Step 3
Cut the potatoes into 1 inch cubes and boil for 10 to 15 minutes
Step 4
Chop the onions and sauté until translucent
Step 5
Chop precooked meat into one inch cubes
Step 6
Combine all ingredients except beets.
Step 7
Submerge cooked beets in cold water and pull off the peels. Cut them into one inch cubes and add to mixture.
Step 8
Combine mixture adding salt and pepper to taste. Heat in a microwave or in a frying pan to serve. Add butter or oil as wanted.

One Comment

  1. You must remember “boiled dinners” and “red flannel hash” was made with the leftovers.

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