One of the primary things I wanted to accomplish with KNT was to explain to you exactly how well we eat on Saturday mornings in the parking lot — and how we get there. Crappydad is the first to indulge me, but I hope to offer a more in-depth look at the recipes that drive our parties in the future.
It was one of the great pleasures of my childhood — those nights when mom wasn’t home for dinner and we had a leftover beef roast of some kind in the fridge, and I knew chances were good that dad would be making hash for dinner.
Part of the reason this was so cool was because it was something generally reserved for the two of us; it always felt a little like we were sort of misbehaving after being left at home without supervision.
And the other part? The hash — a skillet full of meat, eggs, cheese, potatoes and onion — was awfully good.
Crappydad recreated that recipe for the OU game, and I’m still more upset about missing that than missing the battle of the mascots before the game. Getting recipes from my father can be a challenge, because there’s never anything actually written down. But in this case, CD put together a pretty thorough set of instructions, should you want to try this on your own.
And believe me, you do. Dad?
I planned this amount for around 10 people (assuming 5 men/5 women). Two packages Bob Evans home fries. I bought about 3 pounds of what Giant Eagle calls “skillet steaks” and nuked them until they were about medium rare. They were then cut into about 1/2 inch cubes and refrigerated until Saturday morning. At the tailgate, the potatoes and a half-stick of margerine for each bag went in the skillets first, for about 8-10 minutes. Then the meat and a couple of chopped, medium-sized yellow onions (I like strong onion taste, not sweet). This cooked for another 10 or so minutes, occasionally turning. Then I turned the heat up and (assisted by Bill Joerg and Dick Leiss) added about 18 eggs, breaking the yolks as they went into the pans. Then a little salt and pepper, turning a few times until the yolks were cooked fairly hard. Serve with salt/pepper to taste. I also like Frank’s Hot Sauce and some ketchup on top. Yum!