Thursday, November 15, 2012

Tasso Hash and White Tasso Gravy

I really wanted a fried egg. The big question became; what would go really well with the fried egg? It didn't take me long to grab my package of Teet's Tasso and get busy making hash! The result was amazing and I can't say I have ever had a more delicious tasso!!

Tasso Hash

by Susan Ritchie

2 large russet potatoes, 1/2 inch dice

12 ounces Teet's Smoked Pure Pork Tasso, 1/2 inch dice
1 medium yellow onion, 1/2 inch dice
1 Tablespoon extra virgin olive oil
1 Tablespoons butter
Salt and fresh ground pepper to taste

Bring a pot of salted water to a boil. Add the diced potatoes and boil for 3-5 minutes until the tip of a knife can be easily inserted. Be careful not to overcook the potatoes as you will end up with a "mash", not a "hash"! Drain and rinse the potatoes in very cold water to stop the cooking process.

Heat a large skillet over medium heat. Add the diced Teet's Tasso and sauté until the tasso is slightly crispy and has rendered some of the delicious fat. Remove the tasso with a slotted spoon and set aside. You may need to adjust the amount of oil or butter depending on the amount of fat left from the tasso. I ended up with about 2 teaspoons, just enough to enhance the flavor of the hash. To the tasso fat, add the butter and olive oil. When the butter has melted, add the diced onion and cook until soft and translucent, about 5-7 minutes. I added a pinch of kosher salt and several grinds of pepper. Add the tasso and the potatoes to the onion and cook until the mixture is heated through and the potatoes are fork tender.

White Tasso Gravy:

8 ounces Teet's Smoked Pure Pork Tasso, cut into a large dice
1 Tablespoon extra virgin olive oil
2 Tablespoons butter
1/4 cup all purpose flour (I used whole wheat)
2 cups milk
Salt and freshly ground pepper to taste

Place the Teet's tasso in the bowl of a food processor and pulse a few times to chop the tasso. In a medium saucepan over medium heat, lightly brown the tasso. Add the olive oil and butter. Stir until the butter melts and begins to bubble. Add the flour and stir for a few minutes to remove the raw flour taste. Season with salt and pepper to taste. Slowly add the milk. whisking constantly until the gravy thickens. Cover and remove from the heat.

To serve: Top the Tasso Hash with fried eggs and the Tasso Gravy. Garnish with snipped chives if desired

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