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To me, bison pastrami hash sounds really good, but every time I've ordered it at a restaurant, I'm disappointed! Soggy potatoes cooked in refined vegetable oil with hard-to-find strips of meat would be a better name. With that in mind, don't let the hash part of this recipe fool you: it's slightly crunchy yet still has a good caramelized flavor. The trick is to caramelize chopped carrots and onions and then briefly cook celery -- all together with a very high quality fat.
The pictures are arranged in chronological order, so you can visually follow the recipe.
The pictures are arranged in chronological order, so you can visually follow the recipe.
- Make your own bacon from a special breed of hog (if you haven't figured it out, the objective of this recipe is to cover vegetables with fat, so you want the best fat you can get).
- Cook a few pieces of bacon, removing them once cooked.
- Add chopped carrots and some salt to the hot fat. The salt is to help draw water out of the carrots; more salt is added to taste when finishing the recipe.
- When the smallest of the carrots start to brown, add chopped onion.
- When the onion starts to go translucent, add chopped celery and chopped zuchini.
- Contine cooking briefly until the smallest pieces of celery and zuchini start to soften, but before the big pieces loose their crunch.
- Salt and pepper to taste, and serve.
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