What makes a good hash (latimes.com)

Many weekend mornings lately have started this way: mince a handful of onion, dice a couple ribs of celery, saute in a little grapeseed oil, add some leftovers and a couple of cubed potatoes, and pretty soon we’ve got hash. It’s gone Mexican, topped with poached eggs and smoked poblano and red onion-laced Hollandaise sauce. It’s gone Italian, flavored with our own version of muffaletta (ham, salami, black olives, pimiento-stuffed green olives, celery, yellow onion, green onion, provolone cheese) that was the previous night’s pizza topping. Making hash makes me feel like I’ve made good use of leftovers in a creative, hearty, and thrifty way.

So this story from the LA Times caught my eye this morning: What makes a good hash. Sarah Karnasiewic, the author, does a nice job outlining hash’s basic theme and variations. If you’ve never made hash before, you should read this article to get inspired – especially if, as in my case, you’re cooking for a family and find it’s easy to get stuck in the “what in the world am I going to feed them NOW!” rut.

I was interested and please to see that my hash-making instincts match a professional’s. Most valuable to me are her suggestions on incorporating different types of root vegetables – and even seafood!

1 Comment

  1. Hi Maggie,
    The hash sounds delicious. Dad loves roast beef hash. Cook onion
    In bacon grease, add cubed, cooked potatoes and left over roast
    Beef. Kind of press it all together then flip. It is delicious. We
    Had roast beef for Dads birthday dinner this evening but there is not
    A speck left. So, no hash.
    Keep the delicious food ideas coming. I am making Anns pumpkin
    Bread with the strusel topping tomorrow, I made dads pineapple
    Upsidesown cake for his birthday.
    Love you, Mom


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