Place meat and onion in a large skillet. Fry until meat is cooked, then drain fat.
Stir in potatoes, cayenne pepper, salt and pepper. Add enough water to cover the mixture. Cover skillet and cook until potatoes are softened and most of the water is evaporated, approximately 30 minutes.
The hash can be served over corn bread or biscuits, alongside eggs, or creamed.
To Cream:
After the hash is cooked, drain the excess water and sprinkle ½ cup flour on hash while in skillet. Stir until the flour coats the hash. Add enough milk to cover, stir and bring to a simmer. Stir frequently until the mixture has thickened, adding water to thin to desired thickness and pepper as desired.
Makes 3 to 4½ cup servings.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.