Pennsylvania Dutch Hot Mummix
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Ingredients
| 1/2 cup | chopped onion | | 1/2 cup | chopped green pepper | | 1 clove | garlic, minced | | 2 tbsp. | butter | | 1 tsp. | salt | | 3/4 tsp. | dry mustard | | 1/2 tsp. | sugar | | 1/8 tsp. | cayenne | | 2 cups | ground cooked beef | | 2 cups | cubed cooked potatoes (2 md. potatoes) |
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Instructions
In a medium skillet cook chopped onion, chopped green pepper, and garlic in butter till tender but not brown. Stir in salt, dry mustard, sugar, and cayenne. Stir in the cooked beef and cubed cooked potatoes. Cook, covered, till the meat and potatoes heated through, about 10 minutes. Serve immediately. Makes 4 servings.
Note: 1 pound ground beef may be substituted for cooked beef by the following method. Cook beef with onion, pepper, and garlic,. Drain. Stir in seasonings and potatoes. Heat through.
Heritage Cooking BHG
Author's Comments
Mummix and hexel are Pennsylvania Dutch words that stand for anything that is left over, scrambled, or made into a hash.
This recipe for Hot Mummix was designed to use up leftover cooked beef and leftover boiled potatoes. However, it works well with fresh ground beef, too.