Best 9 Loubscoutch Norwegian Hash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Loubskousch is a traditional Norwegian hash made with beef, potatoes, onions, and spices. It is a hearty and flavorful dish that is perfect for a cold winter day. This article provides two recipes for Loubskousch: a classic recipe and a modern recipe. The classic recipe is made with beef chuck roast, while the modern recipe uses ground beef. Both recipes are easy to follow and can be made in under an hour. This article also includes some tips for making the perfect Loubskousch, such as using high-quality ingredients and cooking the beef until it is fall-apart tender. Whether you are a fan of traditional Norwegian cuisine or you are just looking for a new and delicious dish to try, Loubskousch is sure to please.

Let's cook with our recipes!

BRUNLAPSKAUS (NORWEGIAN HASH)



Brunlapskaus (Norwegian Hash) image

Make and share this Brunlapskaus (Norwegian Hash) recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups roast beef, Cubed
2 (15 ounce) cans diced potatoes (around 3.5 cups)
3 tablespoons butter
1 large onion, chopped
1/2-1 teaspoon salt
1/2-1 teaspoon pepper
1 cup low sodium beef broth
1/4 cup sherry wine

Steps:

  • Note: Regular potatoes can be used in this recipe but they must be peeled, diced, & boiled first.
  • Melt half the butter in a large frying pan. Saute the meat and potatoes for 5 minutes.
  • Add the rest of the butter then onions, saute 5 more minutes. Stir in broth & spices, bring to a boil then cover & simmer 45 minutes.
  • Stir in sherry, simmer 5 minutes. It is done once all liquid is evaporated.

Nutrition Facts : Calories 318.7, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 369.7, Carbohydrate 43.1, Fiber 5.3, Sugar 3.9, Protein 4.8

LOUBSCOUTCH (NORWEGIAN HASH)



Loubscoutch (Norwegian Hash) image

Make and share this Loubscoutch (Norwegian Hash) recipe from Food.com.

Provided by LiisaN

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

4 large potatoes, cut in chunks
4 large carrots, sliced
1 medium onion, chopped
1 can corned beef

Steps:

  • Boil potatoes, carrots and onion in water- until the potatoes split.
  • Pour off about 2/3 of the liquid into a bowl (if needed for later).
  • Add corned beef to pot.
  • With mixer, mix everything to the consistency of mashed potatoes.
  • (if too dry.. add more liquid) Season with salt and pepper.
  • (I also like ketchup).

BALTIMORE HASH



Baltimore Hash image

I found this recipe when trying to decide what I could do with what I had in my fridge while making something tasty. This fit the need and it's also pocketbook friendly as well as family friendly. Serve with rolls and a nice tomato or cucumber salad, a complete meal in short order. Feel free to add any veggies you have on hand.

Provided by R.Lynn

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 small onion, diced
1 (28 ounce) can diced tomatoes, undrained
1 cup diced carrot
1 cup diced celery
1 cup cubed peeled potato
salt and pepper

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 332.6, Fat 17.6, SaturatedFat 6.8, Cholesterol 77.1, Sodium 130, Carbohydrate 19.7, Fiber 4.8, Sugar 8.2, Protein 24.2

HOMESTYLE HASH



Homestyle Hash image

Make and share this Homestyle Hash recipe from Food.com.

Provided by That is Dr House to

Categories     Breakfast

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup textured vegetable protein
1 tablespoon ketchup
7/8 cup boiling water
20 ounces shredded potatoes or 4 large potatoes, peeled grated
1 tablespoon oil
1/2 cup onion, chopped
2 tablespoons parsley, chopped finely

Steps:

  • Mix the first three ingredients and let stand 10 minutes.
  • Heat a large skillet and add the oil. Then over med high heat saute the TVP with the onion.
  • Then mix the TVP and the potatoes. If needed add a bit more oil, about 1 to 2 tbs, to the hot skillet.
  • Pat mix into an even layer, reduce heat and cook 10 to 15 minutes. Turn over carefully and cook other side. Sometimes it is easier to cut the hash into 4 wedges to turn.
  • sprinkle with parsley and cut into wedges to serve.
  • Note if you grate your own potatoes make sure they are long thin strands.

Nutrition Facts : Calories 101.2, Fat 2.4, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 18.6, Fiber 2.3, Sugar 1.9, Protein 2.1

NORWEGIAN LABSCOUSE



Norwegian Labscouse image

This is a family favorite. My grandfather started making for my dad when he was a little boy- a Norwegian dish that always pleases the whole family and leaves us begging for more. I realize that it may be confusing that there are no amounts listed. This is a "to taste" recipe. And the amounts are equal if you have a 3 lb roast then you use 3 lbs of potatoes. When mashing them together add milk/pot liquor to your preference of consistency. Also the seasonings you add should be to your taste i.e. garlic, salt, pepper, butter or other spices YOU like. Adapt this recipe to your taste and make it YOUR dish! I am now making amounts for those who are totally confused.

Provided by Shawn C

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs corned beef
3 lbs potatoes
1 large onion (chopped)
2 garlic cloves, peeled and left whole
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 cup milk

Steps:

  • Using the pound for pound corned beef to potatoes wash off any seasoning on corned beef, use any juice on a none seasoned corned beef in the boiling water. with onion and garlic.
  • Figure 20 minutes per pound for cooking.
  • Cook at a low boil, high boil will produce a tough roast.
  • Boil beef with salt and pepper until half way through cooking time.
  • Remove meat. Cut off all the fat and dispose; dice meat into small tiny pieces and put back into pot. i have actually chopped it up a little more in my food processor.
  • Wash, peel, and dice potatoes; add to the pot, continue to low boil until potatoes are done.
  • Be careful not to over cook potatoes.
  • Drain well over a large bowl to reserve juices (pot liquor).
  • In another large bowl mash potatoes and beef together adding milk, butter, and salt and pepper to taste. and making sure all are blended well and you have a smooth texture.
  • If additional liquid is needed, you can use some of the reserved "pot liquor" instead of more milk.
  • **TIP** For breakfast; fry up some like hash and have with eggs.
  • Its great!

NORWEGIAN BEEF STEW (LAPSKAUS)



Norwegian Beef Stew (Lapskaus) image

Make and share this Norwegian Beef Stew (Lapskaus) recipe from Food.com.

Provided by morgainegeiser

Categories     Stew

Time 1h20m

Yield 2-6 serving(s)

Number Of Ingredients 8

2 lbs beef
5 cups beef broth
1 lb carrot
1 small rutabaga
3 cups potatoes (chopped)
1 onion, finely chopped
salt
pepper

Steps:

  • Dice the beef, cover with water, and simmer for one hour.
  • Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes.
  • Bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes.
  • Then add potatoes, and cook another 15 minutes.
  • Add the meat and onion, and season to taster with salt and pepper.
  • Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender (but not mushy).
  • Stir occasionally while cooking, being careful not to let them burn.

UNCLE ODD'S "KRUMKAKER"



Uncle Odd's

Make and share this Uncle Odd's "krumkaker" recipe from Food.com.

Provided by Silvermolly

Categories     Dessert

Time 10m

Yield 30 rolls or cups, 30 serving(s)

Number Of Ingredients 6

1 cup sugar
2 eggs
1 cup sifted flour (wheat)
1 cup butter (melted)
1/2 teaspoon cardamom (or to your liking)
1/4 cup cold water

Steps:

  • Whisk eggs and sugar untill starting to thicken.
  • Add the flour, cardamum and melted butter.
  • Add the cold water in the end.
  • Stir into a nice smooth batter.
  • Leave the batter in the fridge for an hour or so. (or a day or two if you don't have the time to do the baking right now).
  • And here's the big deal - you have to cook them in a "krumkakejern", either one to use on your stove or and electrical one.
  • Add a tablesppon of batter onto the hot and greased (just the first one) iron. Cook light brown (need some practice) and roll into nice rolls, cool over a small dish to create small "cups" to fill with icecream, whipped cream and berries, or other desserts, or use a "krumkakeruller" which can be bougth in stores overseas (scandinavia), just as the iron. They should be thin and crisp.
  • These "cookies" taste wonderful, and in Norway you just have to have them for Christmas. They're a must, and if you've made them into small cups and fill them with wipped cream and cloudberries, and maybe some cloudberry liquor on top, it's the perfect dessert.

Nutrition Facts : Calories 100.2, Fat 6.5, SaturatedFat 4, Cholesterol 30.4, Sodium 48.4, Carbohydrate 9.9, Fiber 0.1, Sugar 6.7, Protein 0.9

LEFTOVER ROAST BEEF HASH



Leftover Roast Beef Hash image

Our family always has leftover roast beef and this recipe is a great way to finish it up!

Provided by IVPLAY

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 37m

Yield 6

Number Of Ingredients 6

3 russet potatoes
2 cups 1/2-inch cubes roast beef
1 onion, finely chopped
1 green bell pepper, thinly sliced
½ cup sliced fresh mushrooms
1 tablespoon vegetable oil

Steps:

  • Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
  • Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
  • Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
  • Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g

NORWEGIAN KNEIP BREAD



Norwegian Kneip Bread image

This bread is great and I could not find it anywhere on the internet. I have two recipes; I will put the easiest recipe on. Please bear with me, I have not put a recipe on here before. My aunt made this every week. I could have lived on this when I was in Norway.

Provided by Im cookin

Categories     Yeast Breads

Time 45m

Yield 3 breads, 10-12 serving(s)

Number Of Ingredients 7

8 cups flour
3 cups coarse wheat flour (cracked wheat berries)
4 1/2 teaspoons salt
30 g yeast
30 g margarine
2 cups milk
2 cups water

Steps:

  • Mix all dry ingredients together.
  • In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.
  • Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.
  • Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.
  • Flour table; place dough on flour and then knead for at least 10 minutes.
  • Place dough in a large greased bowl and put in a warm place.
  • When double in bulk, turn out on floured table and knead 5 minutes.
  • Divide into 3.
  • Place in greased loaf pans.
  • Let stand in warm place till doubled.
  • Bake 45 minutes at 400°F.

Nutrition Facts : Calories 425.6, Fat 5.3, SaturatedFat 1.7, Cholesterol 6.8, Sodium 1103.1, Carbohydrate 79.8, Fiber 3.3, Sugar 0.3, Protein 13.1

Tips:

  • For a crispy hash, use day-old potatoes. Freshly cooked potatoes will release too much moisture and make the hash soggy.
  • To save time, use pre-cooked bacon or sausage.
  • If you don't have a cast iron skillet, you can use a regular skillet over medium heat.
  • Be patient when cooking the hash. It takes time for the potatoes to brown and crisp up.
  • Serve the hash immediately with your favorite toppings, such as eggs, cheese, salsa, or sour cream.

Conclusion:

Loubskouch is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover potatoes and meat, and it's also a budget-friendly meal. Whether you make it with traditional ingredients or add your own creative twist, loubskouch is sure to please everyone at the table.

Related Topics