Clam Hash Recipe
Ingredients
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 1 large yellow onion, coarsely chopped | ||
| 4 cups frozen hash brown potatoes, thawed | ||
| Chopped | 2 Can (10oz), drained | |
| Frozen mixed vegetables package | 1 , drained | |
| Dried thyme | 1 Teaspoon, crumbled | |
| Red cayenne pepper | 1 Pinch | |
| 1/2 cup heavy cream, half-and-half, or evaporated skim milk | ||
Directions
Heat the oil in a 12-inch skillet over moderate heat.
Add the onion and saute until tender about 5 minutes.
Add the potatoes and saute, stirring occasionally, until they begin to brown about 8 minutes.
Add the clams, clam juice, vege-tables, thyme, and red pepper, and stir well.
Cover and cook, stirring occasionally, for 10 minutes.
Stir in the cream and cook, uncovered, for 5 minutes or until the bottom is browned and crusty.
Add the onion and saute until tender about 5 minutes.
Add the potatoes and saute, stirring occasionally, until they begin to brown about 8 minutes.
Add the clams, clam juice, vege-tables, thyme, and red pepper, and stir well.
Cover and cook, stirring occasionally, for 10 minutes.
Stir in the cream and cook, uncovered, for 5 minutes or until the bottom is browned and crusty.
Chef
