17
Corned Beef Hash
Fennel Sausage
SERVES 6–8
SERVES 6
DIRECTIONS
1.
With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the corned beef,
onion, red pepper, and
potatoes in order.
2.
Add the rest of the
ingredients and mix together.
3.
On a griddle on the stove top,
cook the hash until browned.
4.
Serving suggestion: Serve
with eggs.
DIRECTIONS
1.
In a bowl, combine all the
ingredients. Freeze for 1 hour
before grinding.
2.
With the Meat Grinder
Housing attached to
the Pasta & Beyond,
press the Power Button
and then the Forward
Button. Grind the meat.
3.
Serving suggestion: Serve
with pasta dishes.
INGREDIENTS
24 oz corned beef,
cooked
½ onion, cut into chunks
½ red pepper
3 medium potatoes
½ tsp. ground coriander
½ tsp. ground cumin
¼ tsp. salt
½ tsp. ground
black pepper
INGREDIENTS
2 lb pork butt, cubed
¾ tbsp. salt
2 tbsp. fennel seeds
1 tsp. ground
black pepper
¼ cup red wine
2 cloves garlic
1 tbsp. paprika
NOTE:
Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.
NOTE:
Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.
