Hash (food)

File:Corned beef hash at the Creamery (Nina's breakfast).jpg

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 Template:Lang, meaning 'to chop'.<ref>"hash". Online Etymology Dictionary. Template:Webarchive. Retrieved on 2012-09-28.</ref>

Canned corned beef hash became especially popular in countries such as Britain and France during and after the Second World War as rationing limited the availability of fresh meat.<ref>Template:Cite web</ref>

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.<ref name=":0">Template:Cite news</ref><ref name=":1">Template:Cite web</ref><ref>Template:Cite web</ref><ref name=":2">Template:Cite web</ref>

High-end restaurants offer sophisticated hash dishes on their menus.<ref>Template:Cite web</ref> Modern preparations have been made with unconventional ingredients, such as lamb, fish, venison, turkey, chicken, shrimp, or steak.<ref name=":3">Template:Cite web</ref><ref name="RealNewsArticleNotSpammingAdvertisement" />

United States

File:Texas Hash.JPG

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.<ref name=Glasse>Template:Cite book</ref><ref name=RealNewsArticleNotSpammingAdvertisement>Template:Cite news William Rice, Chicago Tribune</ref> In the United States, September 27 is "National Corned Beef Hash Day".<ref>Template:Cite news</ref>

Classic American corned beef hash originated in the New England region of the United States as a way to use up the remainders from a traditional boiled dinner of beef, cabbage, potatoes, and onions.<ref name=":0" /><ref name=":1" /><ref name=":2" /> 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.<ref name=":3" />

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.<ref>Template:Cite web</ref>

In the Midwest it was common to bind a hash together with a white sauce thickened with flour.<ref name=":0" />

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.<ref>Template:Cite web</ref>
• 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.<ref name=":1" />

United Kingdom

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".<ref name=":3" />

An 18th century recipe for "excellent hash" was made by preparing a seasoned roux with herbs and onion, cayenne, mace and nutmeg, then adding to it broth or gravy and stirring in 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.<ref name="auto">Template:Cite book</ref>

"Norman hash" was a dish of gravy and onions served over slices of leftover roast beef.<ref name="auto"/>

Other countries

Hash in Denmark, known in Danish as Template:Lang (roughly translated, 'tossed-together food'), is a traditional dish usually made with leftover pork, potato, and onion, and served with a fried egg, Worcestershire sauce, pickled red beet slices, and ketchup or 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 "Kong Fiddes livret" ("King Frederik's favorite dish").<ref>Template:Cite web</ref>

In Sweden, there is a version of hash called Template:Lang<ref>Template:Cite book</ref> ('small-pieces-in-pan') and in Finland, Template:Lang and Norway, Template:Lang. It is similar to the Danish version. The Swedish variety Template:Lang 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 Austria, particularly Tyrol, a similar dish called Template:Lang, usually consists of chopped leftover meats (often being pork sausage) and potato and onions, fried with herbs (typically marjoram and parsley) and topped with a fried egg.

In Slovenia, it is called Template:Lang and 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 Template:Lang (Spanish) or Template:Lang (Portuguese). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices<ref>Picadillo | Define Picadillo at Dictionary.com Template:Webarchive. Dictionary.reference.com. Retrieved on 2011-04-09.</ref> that vary by region (the Portuguese and Brazilian version is generally Template:Lang, very heavy on garlic, in the form of an aioli Template:Lang called Template:Lang, and often also heavy on onion and bell peppers). It is often served with rice (it can be fried in aioli Template:Lang if those who will eat have a strong fondness for garlic), as well as okra, in the form of Template:Lang—okra fried in an aioli Template:Lang, just as the hash itself and the collard greens used in feijoada—in Brazil, there constituting a staple) or used as a filling in dishes such as tacos, tostadas, or as a regular breakfast hash with eggs and tortillas (not in Brazil and Portugal). In Brazil and Portugal, it is used as bolognese sauce for pasta, and also used as a filling for pancake rolls, pastel (Brazilian pastry empanada), empadão and others. The name comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb Template:Lang, which means 'to mince' or 'to chop'.

In the Philippines, hash is similar to that of Spanish and American versions. Commonly called Template:Lang, it is known as breakfast fare, since it includes corned beef, onions, and potatoes. Another variant, called pork Template:Lang (Template:Lang meaning 'ground') or Template:Lang is similar to Template:Lang, and includes carrots, potatoes, and hard-boiled egg in tomato sauce.

In Germany, Template:Lang 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.<ref name="About">[1] Template:Webarchive, Recipe for labskaus at About.com</ref>

See also

• Bubble and squeak
• Hash browns
• Hayashi rice
• Lobby
• Stamppot
• List of meat and potato dishes
• Tater tots - grated potato formed into small cylinders and deep-fried

External links

• 'Hashed Beef, Plain' at The Household Cyclopedia – A recipe for hashed beef from an 1800s cookbook
• Scandinavian Hash (Biksemad) recipe Template:Webarchive
• BBQ Hash Recipe at about.com Template:Webarchive – Recipe for BBQ Hash and Rice
• Hash – Chapter full of hash recipes from Mrs. Owens' Cook Book (1903)