Panhas | A Tribute to My Father

My father grew up on a farm in Kansas, one of twelve children. I can’t even imagine meals at my grandparents home. He was a pilot in WWll and when he left the military he went to college, married, you know how it all goes… However, through all that there remained a little of his upbringing, as with us all. One of the dishes he brought with him from his childhood was panhas. When he announced he was going to make this farm-style staple I for one loved it and we knew a big breakfast was in our future…eggs, bacon, orange juice, hash browns and fried panhas.

I know, not a breakfast for the weak at heart. Did you get the pun there? Weak at heart? Anyway, after doing some research I discovered it had another name- scrapple. Neither evokes

a fine dining* experience but what kid knows about fine dining, I just knew what tasted good. It appears this dish got it’s start from the Pennsylvania German Dutch in the 1700’s. As farmers were accustomed to doing back then, nothing was wasted. This dish used up scraps and fed the hungry, hard working hand.

We cook with organics as much as possible; do the best you can. I’ve heard of pouring a little maple syrup on top after frying, haven’t tried this yet but could be good. Anyway here’s the recipe and look at the video as well. Hope you enjoy this as much as I do. I think you’ll be surprised at how wonderful this tastes.

Jan

*By the way I have experienced fine dining and I still love this dish.

Note: There’s no shame in using a garlic press. Bon Appétit Magazine even says so.

Panhas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 10 - 12 servings
Ingredients
  • 2 lb pork butt or loin
  • 2 onions
  • 7 to 9 garlic cloves
  • 1 lb cornmeal
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 4 cups water
Instructions
  1. In a heavy pot cook pork on medium heat, fat side down
  2. Dice onions and garlic
  3. Once fat is rendered, add 3 to 4 cups of water
  4. Cover and cook until tender
  5. Remove pork and pour stock into pitcher
  6. Refrigerate stock to separate fat
  7. Chop or pull pork
  8. Add onions, garlic and 1 cup stock to pot
  9. Cook covered on medium heat until onions are translucent
  10. Add pork and stir to mix with onions and garlic
  11. Add the remainder of the stock
  12. Add salt and pepper, stir to incorporate
  13. Bring to low boil
  14. Add cornmeal, stir until mixed thoroughly
  15. Line a loaf pan with plastic wrap
  16. Fill with panhas and refrigerate until firm
  17. Using some of the rendered fat, or the oil of your choice, cook over medium heat until both sides are golden brown
  18. Add diced onionsapprox 1.5 - 2.5 cups. Add your onions. Cook on med low heat until completely cooked thru. This will take some time so prepare your garlic or read Fifty Shades Of Gray or something. Remove the pork, cool then remove any visible fat, debone and cut as fine as you can or put in thru a food processor but, grind in into bigger chunk. Allow your broth to cool, I refrigerate it so the fat will surface and I can scrape it off. Place your broth, pork, and garlic back in the same large pot by the way use fresh garlic as garlic powder's flavor doesn't come thru true. Bring this to a low boil. Add the corn meal small batches at a time stirring well in between. If you run out of broth it's fine to add water. It will get difficult to stir that's exactly what you want strong husbands come in handy here. "Honey, I need my handsome strong man ..." Now line your loaf pan with sahran wrap and spoon mixture into pans and press with the back of your spoon or do what I prefer and use your hand and put some weight into it. Refrigerate. When your ready to cook remove wrapped ponise unfold and just slice into thin slices and fry. The old method was to use bacon grease but use what your comfortable with. Fry until crispy and fry both sides. I think you'll be surprise and how wonderful this is.
Notes
Tip-Once the panhas has been formed into the loaf pans and chilled, you can pre-slice it and freeze the individual portions to be thawed and cooked when needed.