Saturday, January 15, 2011

BONUS: Can the Kat Cook In A Hotel Room?

Last weekend we were off to Kansas City, MO for a gymnastics meet. Money was an issue, and we were meeting friends in Joplin on Sunday for lunch. Ok..guess I cook something there. But HOLY BEANS...what in the world am I gonna do?? I need to be able to do it all in one pot or pan because Lady knows I don't wanna clean up a bunch of pans at the Motel 6.

Brat's Hotel Hash

2 lbs of Ground Beef
2 lbs of Yukon Gold Potatoes, 1/4" dice
2 packages of Lawry's Taco Seasoning
1 yellow onion, finely diced (or 2 small vidalias)

I bought the potatoes, and seasoning there. Sent Hubby to QT for salt and utensils (we appear to forget forks, a lot.) I diced up the potatoes and onion very small, because I didn't want to be waiting till midnight to eat. And I was using a Coleman Camp Stove to cook on. Yes. In the Motel 6.

Now, normally, I'd saute the onions, then the potatoes, all while the meat was browning...but see above. One. Pot.

Sooooooo.....Brown the meat first. I need the fat to make sure nothing sticks to my super sized pan (HUGE skillet). When meat is mostly brown, toss in onions. Add seasonings and potatoes. Cover and let simmer away. Don't have your heat up way high on the will burn the bit in the middle. Cook until the potatoes are fork tender. Serve it up, sit on hotel beds eating and wondering how the heck you actually managed to feed four people in a hotel room. And they LIKED it.

Home Hash

2 lbs ground meat
2 lbs potatoes, 1/2" dice
1 yellow onion, finely chopped
2 TBSP oil of your choice
seasonings of your choice
shredded cheese, sour cream

1. Saute the onion till it's translucent-y.
2. In a separate pan, heat the oil. Add potatoes, and cook them till they start their golden-y brown thing.
3. When onions are done, remove from pan, add meat, and brown it. Toss in seasonings. Add onions. Simmer to let tastes meld.
4. When potatoes are crispy-ish, add to the hash. Mix well, serve topped with cheese and sour cream if you want.

You can add any variety of veggies here. I see corn, carrots, celery, tomatoes, .... yeah ANY veggies. It is fairly quick.

One option for the potatoes: Boil 'em till mostly done, drain, dry. Then crisp them up in a bit of oil.


  1. I haven't fried potatoes much, but it always seems to take forever! I like the idea of boiling them first, then frying them. That is what you're suggesting, right? I love fried potatoes with meat... mmmm. With some shredded cheese. Oh yeah!

    You're inspiring me. I'm actually thinking of stocking some REAL meat in my freezer (instead of just fish sticks and waffles - gasp!). Thanks!

  2. Yes, boil the potatoes till they are just about done. Then you can fry them up pretty quick after that.

  3. That's how I generally sautee things, start the meat then add the veggies. I hate dishes:) You're the bomb... cooking at the Motel 6. Way to go!