Mama Nixon's Hash
Stretching a Dollar, Filling the Table
Mama Nixon’s Hash
In the lean years of the Great Depression, every scrap mattered and nothing went to waste. Mama Nixon’s Hash is a shining example of kitchen creativity during hard times—born from necessity and flavored with love. It was Mama’s favorite way to re-run leftover pot roast. Whether made from last night’s leftover roast or fresh-cubed beef, this hearty skillet meal brought families together around the dinner table with simple ingredients and big comfort. With crispy beef, tender potatoes, and a savory homemade gravy, it’s the kind of dish that filled bellies and hearts when both were running low.
Here’s what’s in it
You’ll need
- 1 pound of cubed beef from last night’s leftover beef roast OR raw cubed beef. (You may substitute cubed pork roast. )
- 1 onion, diced.
- 3 to 4 peeled, raw potatoes, cut in half inch cubes.
- The amount of potato used depends on how many you are feeding.
- 1 large stalk of celery cut into small chunks. Less than a half inch in length. Keep the celery leaves. Chop or mince them well and add them with the celery.
- 1 Teaspoon of salt to taste.
- 1 Teaspoon of dried sage
- 1 teaspoon of cornstarch.
Use the beef gravy leftovers from last night’s roast OR the brown liquid you made from browning the beef cubes.
You may have to add more liquid.
Just brown off the cubed beef and get it good and crispy. Do it in a dry skillet, preferably a cast iron or uncoated steel skillet. Use a teaspoon of your fat of choice to brown the beef if you think you need it. You want to use all the yummy brown bits that collect in the pan. Make sure that you keep the fire under the skillet. Deglaze beef goodness with cold water and you’ll get a nice brown sauce.
The rest is really simple. Put all the ingredients in the skillet. All at once. Bring to a simmer. Cover the skillet and cook until the potatoes are done.
Mix the cornstarch with cold water. About half a cup of water should be fine. Pour the cornstarch slurry into the skillet and stir to thicken. When the hash tightens up, it’s finished.
Serve over steamed rice and enjoy!
