Lately, I’ve been making a lot of hash, mostly for breakfast. I find it easy and quick to prep and use dinner leftovers of many kinds, and it reduces food waste.
Yesterday I was looking forward to a smoked chicken hash, when I realized I’d run out of potatoes and potato-product substitutes. What I DID have handy were some roasted red and yellow beets and chunks of baked acorn squash. I ended up not missing the spuds at all!
What do you like in your hash? Always for breakfast? Always with eggs? What creative spins have you liked?
I. was just wondering - how would an Italian sausage hash and fried egg pizza be? With a nice layer of shredded cheese? Has anyone ever tried it? Sounds promising!
I keep boiled potatoes on hand in the refrig because cooked, chilled potatoes have a lower glysemic load than freshly cooked potatoes…enough to make a difference. Usually I’ll cook a few in the pan for breakfast but when there’s leftover and potatoes = hash. I’ll use any leftover animal protein and veg. Pork chops seem to be one of the usual leftover. Sometimes I’ll use a chicken apple sausage link.
Besides occasionally at home, make it after a holiday if people are over or the last day of vacation with a group, good way have less to bring home. Also made on camping trips for the same reason…get rid of leftovers.
Sometimes I’ll make fried rices with leftover animal protein and vegs….or I’ll do the same but use tortilla chips as the carb base and make chilaquiles….if I have salsa on hand. Staple carbs and leftovers for another meal seem pretty universal.
The reason I asked is that the phenomenon of starch conversion by boiling and cooling was first researched and measured by a Sri Lankan scientist using rice. That method of reducing calories uses coconut oil.
I’ve seen speculation that the same kind of conversion is possible with potatoes, but wasn’t aware it’d been proven.
I recently purchased a roll of pastrami hash. New item for me but cut into patties and flat iron grilled it was very tasty and as the meat patty stuffed inside a baked sweet potato very good.
I’ve never tried Nueske’s, but the grind/mince looks promising. In our world of CBH, Wahine favors a very fine grind (almost a paste), while I lean toward larger chunks. This looks like a fine compromise.
There was a place here (Cafe M) that started out with the best corned beef hash I’ve had. The potatoes were thinly sliced instead of diced, roasted red and green peppers, some onion, and good quality artisanal corned beef. The staff was a hoot–I think it was required that the servers have at least one tattoo and a piercing somewhere. Then the bean counters moved in, and the hash is barely distinguishable from something in a can. I still miss the old stuff.
I think CBH is one of those dishes, like pizza and hamburgers, whose appeal and appreciation depend to a huge degree on style preference. Yet, even within our preference, there’s a wide latitude between the Just OK and the sublime.
OK, Wahine likes a small- grind style, while I like chunkier. I detest the out-of-the-can consistency.
Yet, I stumbled upon a place in Southie Boston that does a fabulous job with the paste-y style, and I ended up going back consecutive mornings for their CBH. The place could also do a ham steak right, a rarity.
