I was invited to a Christmas pot luck and asked to bring a smoked appetizer. There are many classic appetizers. However, I had an urge for something with the flavours of my youth.
When I was growing up, leftover beef would be mixed with leftover potatoes and fired up. It was called hash and it could be had for dinner or breakfast.
I had a lot of small potatoes in the cold room from this years crop and I decided I could make an appetizer remiscent of those leftover comfort food meals of my youth and invented Hash Cups.
I made them in my Timberline smoker.
I started by poking 12 small potatoes several times with a fork and put them in a casserole. I added a cup of water. I covered the casserole and microwaved on high for 4 minutes. I stirred the potatoes around and microwaved a minute at a time until the potatoes were just tender when stabbed with a fork.
Let the potatoes cool for an hour, cut them in half, and scoop them hollow with a melon baller or spoon. Put 5 ml (1 teaspoon) of grated cheese in each.
Mix 50 ml (1/4 cup) barbecue sauce, 90 ml (3/8 cup) of the potato flesh, 310 grams (3/4 pound) of lean ground beef with 5 ml (1 teaspoon) chili powder, 5 ml (1 teaspoon) Worcestershire sauce, 2.5 ml (1/2 teaspoon) onion powder, and 2.5 ml (1/2 teaspoon) garlic powder.
You’ll note there is no egg in the mixture. Hash was crumbly and not formed like a meatball.
Spread the meat between the potato cups. Brush the underside of the potato cups with 25 ml (2 tablespoons) vegetable oil.
If you want the skins crisp, put the cups on the rack of the smoker. If you like the skins softer, put the cups in a roasting pan and put the pan in the smoker. Smoke for 1 hour at 250 F (120 C). Make sure the internal temperature in the meat is over 160 F (70 C).
Then brush the surface of the cups with 75 ml (1/3 cup) barbecue sauce. Cook for 10 to 15 minutes to set the sauce.
Serve hot.
The Verdict
These were exactly what I was going for. They taste like the hash I had as a child but with more flavour and a nice roast potato base. If you are looking for a refined, little finger up, appetizer, these aren’t it. If you are looking for a taste of a classic diner dish in an appetizer, you’ll love these.
Disco
When I was growing up, leftover beef would be mixed with leftover potatoes and fired up. It was called hash and it could be had for dinner or breakfast.
I had a lot of small potatoes in the cold room from this years crop and I decided I could make an appetizer remiscent of those leftover comfort food meals of my youth and invented Hash Cups.
I made them in my Timberline smoker.
I started by poking 12 small potatoes several times with a fork and put them in a casserole. I added a cup of water. I covered the casserole and microwaved on high for 4 minutes. I stirred the potatoes around and microwaved a minute at a time until the potatoes were just tender when stabbed with a fork.
Let the potatoes cool for an hour, cut them in half, and scoop them hollow with a melon baller or spoon. Put 5 ml (1 teaspoon) of grated cheese in each.
Mix 50 ml (1/4 cup) barbecue sauce, 90 ml (3/8 cup) of the potato flesh, 310 grams (3/4 pound) of lean ground beef with 5 ml (1 teaspoon) chili powder, 5 ml (1 teaspoon) Worcestershire sauce, 2.5 ml (1/2 teaspoon) onion powder, and 2.5 ml (1/2 teaspoon) garlic powder.
You’ll note there is no egg in the mixture. Hash was crumbly and not formed like a meatball.
Spread the meat between the potato cups. Brush the underside of the potato cups with 25 ml (2 tablespoons) vegetable oil.
If you want the skins crisp, put the cups on the rack of the smoker. If you like the skins softer, put the cups in a roasting pan and put the pan in the smoker. Smoke for 1 hour at 250 F (120 C). Make sure the internal temperature in the meat is over 160 F (70 C).
Then brush the surface of the cups with 75 ml (1/3 cup) barbecue sauce. Cook for 10 to 15 minutes to set the sauce.
Serve hot.
The Verdict
These were exactly what I was going for. They taste like the hash I had as a child but with more flavour and a nice roast potato base. If you are looking for a refined, little finger up, appetizer, these aren’t it. If you are looking for a taste of a classic diner dish in an appetizer, you’ll love these.
Disco