Hash (food)

Source: Wikipedia, the free encyclopedia.
For other things called "hash", see hash (disambiguation).
An order of corned beef hash for breakfast

Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'.[1] It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."[2]

Canned

Second World War as rationing limited the availability of fresh meat.[3]

Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or baked beans.[4][5][6][7]

High-end restaurants offer sophisticated hash dishes on their menus.[8] Modern preparations have been made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak.[2][9]

United States

Texas hash with cornbread and green beans

"Hash" of many forms was part of the

American diet since at least the 18th century, as is attested by the availability of numerous recipes and the existence of many "hash houses" named after the dish.[10][9] In the United States, September 27 is "National Corned Beef Hash Day."[11]

Classic American corned beef hash originated in the New England region of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions.[4][5][7] A red flannel hash is made with the addition of beets. Fish hash, including salt cod hash, has been observed in historical New England cuisine.[2]

Corned beef and cabbage dinners are an Irish-American tradition from the 1800s that are now commonly held across the United States on St. Patrick's Day. Corned beef hash is also commonly served on St. Patrick's Day, as well as around American Thanksgiving and Christmas.[12]

In the Midwest it was common to bind a hash together with a white sauce thickened with flour.[4]

Alternatively, in the southern United States, the term hash may refer to two dishes:

  • A Southern traditional stew of pork and offal served over rice.[13]
  • In Texas, a thick stew made up of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open flame in an iron washpot or hashpot.[5]

UK

As early as the 14th century, English people were making hache or hachy. According to cookbook author Steven Raichlen, "The English diarist Samuel Pepys waxed grandiloquent about a rabbit hash he savored in 1662".[2]

An 18th century recipe for "excellent hash" was made by preparing a seasoned

mushroom ketchup. In this sauce the cold beef would be simmered over gentle heat. Simpler recipes would omit some of the fancier ingredients like mushroom ketchup and add filling root vegetables like carrots and boiled potatoes.[14]

"Norman hash" was a dish of gravy and onions served over slices of leftover roast beef.[15]

Other countries

Hash in

Bearnaise sauce. The coarsely-diced ingredients, rather than being mashed into a paste, are readily discernible in their cooked form. A beef variant is known as "Royal hash", and a Southern Jutland regional dish including cream and served over pommes frites as "King Frederik's
favorite".

In Sweden, there is a version of hash called pyttipanna[16] ('put-in-pan') and in Finland, pyttipannu and Norway, pyttipanne. It is similar to the Danish version. The Swedish variety Pytt Bellman calls specifically for beef instead of other meats and adding cream to the hash. It is named after Sweden's 18th century national poet Carl Michael Bellman.

In

Tyrol, there exists a similar dish called Gröstl, usually consisting of chopped leftover meats (often being pork sausage), potato and onions fried with herbs (typically marjoram and parsley
) and then served topped with a fried egg.

In Slovenia, it is called haše and very often used as a spaghetti sauce. It is made out of minced pork and veal meat, potato sauce, onion, garlic, flour and spices.

In Spanish, Portuguese and Latin American cuisines, there is a similar dish called

Leonese and Portuguese
) infinitive verb picar, which means 'to mince' or 'to chop'.

In the Philippines, hash is similar to that of Spanish and American versions. Commonly called carne norte con patatas, it is known as breakfast fare for it includes corned beef, onions, and potatoes. Another variant, called pork giniling (giniling meaning 'ground') or giniling na baboy is similar to picadillo, and includes carrots, potatoes, and hard boiled egg in tomato sauce.

In Germany, Labskaus is made with beef or corned beef minced with onions and boiled potatoes and fried in lard. Beetroot and herring may be added, or served as a side dish.[18]

See also

References

  1. ^ Online Etymology Dictionary Archived 2017-09-23 at the Wayback Machine. Retrieved on 2012-09-28.
  2. ^ a b c d "Make a Hash of--Anything". Los Angeles Times. 1997-03-05. Archived from the original on 2020-03-01. Retrieved 2019-09-12.
  3. ^ WW2 People's War – Good Comes From Evil: Part 1 Archived 2009-03-24 at the Wayback Machine. BBC. Retrieved on 2011-04-09.
  4. ^ a b c "The Humble Plate of Hash Has Nobler Ambitions". New York Times. January 4, 2011. Retrieved 2014-01-17.
  5. ^ a b c "Corned Beef Hash: A New England Staple | Persy's Place". persysplace.com. Archived from the original on 2016-08-26. Retrieved 2019-09-12.
  6. ^ "Greater Boston's Best Breakfast Spots". Archived from the original on July 30, 2020. Retrieved September 11, 2019.
  7. ^ a b "Red Flannel Hash | Yankee Recipe Archives (1972)". New England Today. 2018-04-23. Archived from the original on 2021-01-10. Retrieved 2019-09-12.
  8. ^ William Porter (2012-08-21). "Hash: Think outside the can with this cross-cultural dining staple". The Denver Post. Archived from the original on 2014-08-08. Retrieved 2014-01-17.
  9. ^ a b "The King of the Concoctions". Chicago Tribune. 1988-12-25. Archived from the original on 2015-04-02. Retrieved April 7, 2012.No Matter How You Chop It, Hash Makes Leftovers Into A Feast. William Rice, Chicago Tribune
  10. ISBN 1-55709-462-4.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  11. ^ "Breakfast buffet: National corned beef hash day". CNN. 2011-09-27. Archived from the original on 2011-09-29.
  12. ^ columnist, Text by William Rice, SUNDAY`s food and wine (25 December 1988). "THE KING OF THE CONCOCTIONS". chicagotribune.com. Archived from the original on 2018-10-19. Retrieved 2019-09-12.{{cite web}}: CS1 maint: multiple names: authors list (link)
  13. ^ Gaines, Patrice; CNN (2023-06-19). "Hash: The delicious barbecue dish that's a South Carolina secret". CNN. Archived from the original on 2023-07-16. Retrieved 2023-07-17. {{cite web}}: |last2= has generic name (help)
  14. ^ Acton, Eliza. Modern Cookery for Private Families.
  15. ^ Acton, Eliza. Modern Cookery for Private Families.
  16. ISBN 978-1-74104-553-6
    .
  17. ^ Picadillo | Define Picadillo at Dictionary.com Archived 2011-02-11 at the Wayback Machine. Dictionary.reference.com. Retrieved on 2011-04-09.
  18. ^ [1] Archived 2016-11-18 at the Wayback Machine, Recipe for labskaus at About.com

External links

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