The word, “hash” is big in the English language. We have hash tags, hash marks, heavenly hash, hash browns, left-overs hash, corned beef hash, red-flannel hash or roast beef hash.
Heavenly hash, you won’t want with eggs. It gets its hash name because it was a mixture of almost equal amounts of ingredients. These can be fresh fruit, marshmallows, whipped cream, candy and served as an appetizer or dessert.
Hash browns are merely diced potatoes sautéed in butter with herbs until golden brown.
Red-Flannel Hash is different because it is reddened by fresh beets, accented with Worcestershire sauce and dry mustard.
Edible hash night used to be a “hard times” dinner for not-too-well-off families. Now hash, with a planned set of ingredients, is showing up on some some very tony restaurant menus here in the U.S.
The earliest hash recorded was merely a collection of left-overs, sometimes accented with an herb or spice or two. Later highly fashionable hotels like the Greenbrier presented to their dining public Corned Beef Hash. It was accompanied by fried potatoes and asparagus, topped with a poached egg and hollandaise sauce. Gradually, lesser versions began being served in smaller eateries, usually adorned with only poached eggs. A latter-day, thorough-going, hash recipe is basically chopped onions, any color Bell peppers, cooked potatoes, meat stock, shredded corned beef brisket. Sear over medium heat until a crispy crust forms on top and bottom. Choose your topping and serve.
In 2012, Clark Haass published a hash cookbook titled, Hashcapades: The Art of Perfect Hash Adventure, available on Kindle.
September 27 is known as “National Corned Beef Hash Day in the United States. Hash takes on regional identities as it is enjoyed by people in different regions of the country.
TASTY “GO WITHS:
- Bok choy
- Brussel’s sprouts
- Cheddar cheese
- Feta cheese
- Goat cheese
- Green chili
- Gruyere cheese
- Sweet potato
- Sweet red potato
Serve your hash topped with poached, fried or baked-on-top eggs. Try making “perfect poached eggs” by draining each uncooked egg to eliminate the excess whites from each egg. Proceed as usual.
FOODSITES WEBSITE RECIPE SUGGESTIONS: