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Jean Lyons Wilson Hash

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I have to give my Grandmother Jean Lyons Wilson a shout out for this recipe.  It probably came from the depression and is not traditionally for Thanksgiving leftovers, but I saw that lump of leftover mashed potatoes. Upon roman excitement I brought the idea to my Master chef, who is my mother, and it was game on from there.  We bought a 2.15lb London Broil, really your favorite meat will work.  Cook the meat at 20 minutes per pound, until medium rare, process in a food processor with some chopped onion, and salt and pepper to taste, then lay in a dish.  Cover with the mashed potatoes and bake at 350 for 45 minutes or until hot.  We made this in a deep pie plate, though any dish will work just fine.  So happy cooking and dig in!  Ketchup is the perfect condiment!

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Written by Robert L. Wilson

December 2, 2010 at 8:08 am

Posted in Cuisine

Tagged with , , , , , , ,

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