Civil War Era "Salt Horse" Hash

Beef wasn't exactly the comfort food it is today. During the American Civil War, the beef supplied to the army was of very poor quality, and often, rancid. So bad was it, that soldiers referred to it as "Salt Horse".

Often, when they had the time, and also the precious few commodities on hand such as an onion, a leek or a potato, they'd shape the ingredients into a patty and fry it up in whatever fat was available to them - bacon grease, lard, or butter - none of it particularly healthy, but good enough to mask the flavor of the awful beef quality and remind them just a tad of home.
Today, in honor of those valiant souls and the 150th Anniversary of the Battle of Gettysburg, I'll create a modern version dubbed "Salt Horse" Hash.

This is another historic recipe that gives a nod to the 150th Anniversary of the Battle of Gettysburg which is nearly upon us.

Years ago, I was an avid Civil War re-enactor (Along with Rev War and French and Indian War and...) and I took pride in a rather authentic portrayal of my historic persona - not because I felt I owed it to anyone to be what many considered the outer edges of the lunatic fringe - but rather, my love of history induced me to give the best representation of a soldier of that era. My enjoyment came from experiencing and becoming one with that elusive moment in time.

In developing that historic persona, I wasn't one to hide Twinkies or Ho Ho's in my bedroll, as many often did. I never subscribed to that, "aw, who's gonna know?" theory.
Instead, I became intimately familiar with the recipes of the day and how the common soldier adapted what they had at their disposal to make something with some sort of palatable nutrition. Meals like hard tack, Johnny Cakes, salt pork, coosh, sheet iron crackers and bayonet biscuits became commonplace to me. While others gulped down bowlfuls of delicious stew and store bought rotisserie chicken, I'd eat my hardtack and saltpork hope to by chance experience that moment in time.

Ingredients:

• 1 medium potato, cubed and boiled

• 1/4 - 1/2 lb of beef, cubed
  

• 1/2 medium onion, diced
  

• salt

• pepper

• 2 tbsp butter

• Oil

Preparation:

1. I began by cubing the potato and boiling it.
2. As that boiled I cubed a thin top round steak and diced 1/2 onion
3. I let the butter melt in a skillet and cooked the onions and beef on medium heat until the beef was browned.
4. I then added the cooked potato cubes to the skillet and crushed them as they cooked further with the beef and onions. Add salt and pepper to taste as they're cooking.
5. I removed them from the skillet and let it drain (a Civil War veteran would not do this step, but I do!) and let it slightly cool enough to handle.
6. Next I take out my 100-year old Griswold cast iron skillet just to set the vibe and heat some vegetable oil in it.
   
7. Meanwhile, I shape the cooled mixture, or hash, into a patty and set it in the hot oil in the cast iron skillet.
8. Fry until both sides start to crisp up and remove from heat.

You know, when you're not using rancid beef, it's not so bad...
HUZZAH!!!!