"A Night's Delight & A Breakfast to Remember"Reservations

Recipe: Stonewall Jackson’s Roasted Hash

Virginias Finest“I generally use this as a side dish to Eggs Benedict ~ Stonewall Style. They go together like Batman & Robin, complementing each other with contrasting seasoning, flavors, and heartiness. The hash should be made the night before, cover tightly and refrigerate overnight.”– Dr. Wayne Engel, Innkeeper

Featured in Virginia Bed & Breakfast Cookbook, 3rd Edition

Stonewall Jackson's Roasted Hash
Serves: 8-10 servings as a main course or 10-16 as a side dish
  • ½ lb. smoked lean bacon
  • ½ lb. freshly ground sausage (Jimmy Dean's is a good commercial brand)
  • ½ lb. freshly ground chuck
  • dash Worcestershire sauce
  • 5 lbs. russet potatoes
  • 1 large or 2 medium onions (Vidalia or Texas Sweets)
  • 1 tsp each: seasoning salt, garlic powder, rosemary, basil, oregano
  • 1 tbsp each: parsley, Italian seasoning, cracked white pepper, paprika
  • ½ cup grated Parmesan cheese
  • 1 lb. Queso cheese, crumbling variety, or shredded Karlsberg Swiss
  • 1½ cups salsa
  1. Generously grease a 9x13-inch glass dish with oil or cooking spray.
  2. Cut the chilled bacon across and length-wise into ½-inch squares. Bacon must be cold (stiff) and knife sharp to do this easily. Place bacon in a microwave dish or bowl large enough to hold all the meat and microwave on high for 5-6 minutes, then blend the sausage into the hot bacon.
  3. Microwave on high for 5-6 minutes, then blend in the ground chuck and microwave for another 5-6 minutes. Don't worry if the meat is not completely cooked - the roasting will finish the job. I splash some Worcestershire sauce in the mixture to encourage the meaty flavor to blend while it cools.
  4. While waiting for the meat to cool, dice your potatoes into ½-inch chunks (no larger). Do the same with the onion.
  5. Blend the onion, potato, garlic powder, Italian seasoning, pepper, salt, rosemary, basil, and oregano in a large mixing bowl and turn into the greased baking dish.
  6. Layer in the cheese, then the meat (reserve the skimmed juice), and finally the salsa as a topping.
  7. Sprinkle the parsley and paprika, and drizzle the rendered juices over the dish.
  8. Your baking dish should be heaping like a loaf about an inch or so above the rim. Cover tightly with foil and refrigerate overnight so the flavors will blend.
  9. In the morning, place your masterpiece, covered, into a cold oven and set the oven to 375°. Bake for 30 minutes, then quickly take off the foil and bake for another 30 minutes. The potatoes should be soft but firm; overdone potatoes are mushy.
  10. Top with a sprinkling of Parmesan cheese. Serve hot.
Tip: You can use this great Stonewall Hash as a delicious or hearty entrée by putting poached eggs on top of the hash, covered with a light hollandaise, or do scrambled eggs sprinkled with shredded Swiss (Karlsberg is best for this), or Bleu or aged white cheddar brings it to a real gourmet quality. When used as a main dish, serve my Stonewall's Carmelized "Southern Fried Apples".