Grass-fed beef makes the best meals! Please enjoy the following recipes from the farm. They are tried and true directly from the Farm, family and friends.

Grandma's Kinklins and Hash

On blustery winter days, mom would make the kiddos her famous German kinklins and hash - a fried dough, meat and potato combination that would make anyone's mouth water. Traditionally, the dough is fried and left with a warm pocket of air that is later filled with a hash made of ground beef, potatoes and onions and dipped in warm maple syrup. Choose Ruth Ann's Garden Style Beef to make a hash that is out of the world!

Servings: 4
Author: Sarah Holter and her daughter, Ruth Ann Derrenbacher
Grandma's Kinklins
  • 1/4 c Warm water
  • 1 tbsp Yeast
  • 1 c Milk
  • 2 tbsp Butter
  • 2 eggs
  • 1/2 tsp sugar
  • Flour
  • maple syrup for dipping!
Homemade Hash
  • 1 lb Ruth Ann's Garden Style ground beef
  • 1 bag Your favorite frozen shredded hash brown potatoes
  • 1 onion medium
  • 2 tbsp olive oil
  • salt and pepper to taste
Grandma's Kinklins
  1. Dissolve yeast in warm water. Heat milk and butter until warm. Combine everything with a mixer. Add enough flour to make a dough that is slightly sticky. Let rise in a warm area until doubled. Roll about 1/2" thick onto a floured board. Cut into squares and drop into hot oil. Turn once and brown on both sides. Drain on paper towels. Serve warm with your favorite beef hash and maple syrup for dipping.
Homemade Hash
  1. Brown onions with olive oil in a large skillet. Add ground beef and shredded hash browns. Cook until browned.