Thursday, it was unclear whether or not we were going to be able to serve anything in the city on Friday night. I had spent $400 of personal funds to make the TKJ-mobile operational again. Our personal budget was blown for the month. There was not enough money to buy any food and drink for Philadelphia, for the guys on the street. I shared the last post on Facebook with the tagline: “We are out of money and out of food for the street. The car is fixed, out of personal funds, so we are out of money for the month. But I deserve to end up homeless, so don’t send money to help the poor.”
One friend responded with a $100 donation. So I called up Tony and told him to get himself up here to help me cook and gear up for the street. Friday morning, we shopped, then Tony peeled and diced potatoes while I cooked.
- 9-1/4 lbs. 80% lean Ground Beef
- 7 lbs. red potatoes, peeled, diced to ~1/2″ cubes and rinsed
- 3 lbs. yellow onions, diced
- 5 large, sweet red peppers, cut into 1″ pieces
- 1 head Garlic
- 1-1/2″ fresh Ginger
- Black Pepper Grinder
- Ground Red Pepper
- Ground Coriander
In the largest cast iron skillet you own, start to fry up a large handful of Ground Beef. Add a diced Onion or two and some of the Sweet Pepper. Add a bunch of the diced potatoes. Grate some ginger onto it. Crush a clove or two of Garlic onto it. Shake some Paprika, Red Pepper and Coriander on. Grind some Black Pepper on. Keep stirring and turning this until all the beef is cooked and the potatoes are looking delicious, but not crispy. Dump into large, agate roaster pan and repeat. Try not to have the skillet so full that you end up with your range full of potatoes and onions at the end of the process (voice of experience). Stir everything together in the turkey roaster pan. Cover. Place in the oven and slow roast for three to five hours at 190º.
Notes: Do not short circuit this recipe by failing to slow roast it. That is the secret to its success! The initial sauteeing released all the flavors, but the slow roasting allowed the subtleties of them to blend throughout the dish.
Coriander adds a very subtle, earthy flavor note. It is more important as a nutrient. It is helpful to the kidneys. Ginger is a bit of a surprise, but subtle in this amount. It plays a bit with the garlic. Only the more sensitive palates will notice, but they will smile.
It’s a low sodium recipe. We let people add their own salt. Very few people did. This is the first time in 30 years we served hash. The guys were enthusiastic! They told us to make it part of our regular rotation. We said we would try. Now we just need to try not to become homeless ourselves, and find some regular support.