Hungry for Hash

I’ve noticed a new trend in the Seattle area for brunch:  Hash!  Duck confit hash, corned beef hash, beef tri-tip hash, porchetta hash…you get the idea.  I have discovered that I love it and it is showing up on my home menu too, even for dinner.

What is hash?  I looked it up and the official definition is “A dish of cooked meat cut into small pieces and precooked, usually with potatoes.”  The brunch version also includes a couple of poached eggs and sometimes a decadent sauce. 

The best thing about hash is that you can use leftover meat and roasted root vegetables to create a quick, delicious dinner.  Or, if you prefer, skip the meat and enjoy it vegetarian.

Creating your own recipe is an opportunity to try some root vegetables that you may not eat on a regular basis.  Root vegetables are plentiful in the winter and very satisfying on a cold winter night.

Root vegetables are rich in vitamin C, potassium, and fiber.  They also provide health-promoting phytonutrients; the deeper the color the higher the content.

First, select two or three different root vegetables to give your hash some variety and color:

Yukon gold potatoes Purple potatoes Red potatoes Sweet potatoes Carrots Parsnips Rutabagas Celery root

Yams Turnips Jerusalem artichokes Golden beets Purple beets Chioggia beets (red and white striped) Daikon radishes

Wash, peel and dice the vegetables into 1/2 –inch cubes.  Toss them with a little olive oil, salt and pepper and roast them on a sheet pan in a 400 degree oven until just tender when pierced with a fork (begin checking after 20 minutes).  The time required for each variety may vary, so it is best to separate them on the sheet so that you can remove them as they finish cooking.  If you do not plan to eat them all right away, cool and store in an airtight container in the refrigerator for up to 3 days.

For the meat, you can use just about any leftover cooked meat or meat alternative:

Chicken Turkey Duck Steak Roast beef Corned beef Pork loin Pork chop Ham Smoked salmon

Shrimp Crab Lobster Tofu (extra firm) Tempeh Seitan Bacon Pancetta Prosciutto

Cut the meat into ½-inch cubes and set aside.  Note that if you choose to use bacon, pancetta, or prosciutto, use just a few tablespoons for flavoring.  These meats are very salty and a little bit goes a long way.

Now you are ready to create your hash!

Basic Hash Recipe (Serves 2)

Ingredients:

1 tablespoon Butter or Oil (olive, canola, coconut)

2 cups Root Vegetables, roasted ½-inch cubes

1 cup Meat/Meat Alternative, cooked and cut into ½-inch cubes

1 clove Garlic, minced

1 tablespoon Fresh herbs, minced (see note)

4 Eggs, poached

Salt and Pepper to taste

1.        Heat butter or oil in a medium skillet on medium-high heat.

2.      Add root vegetables and meat; reduce heat to medium and cook uncovered for 10 minutes, stirring occasionally, until heated through.

3.      Mix in garlic, fresh herbs and season with salt and pepper.

4.      To plate, divide the hash between two plates and top each with two poached eggs.

Note:  Try thyme, basil, oregano, chives, rosemary, or tarragon.  If you use rosemary, add it to the pan at the beginning of cooking.

Once you’ve mastered the basic recipe, experiment with other ingredients including chopped apple or pear, kale, mushrooms, bell pepper, or jalapeno pepper.  Enjoy your favorite hash for breakfast, lunch or dinner!