Sunday, November 27, 2011

Beef Hash

"Corned beef hash and roast beef hash were introduced in the U.S. as early as the 1950's by Hormel."

"Alternatively, in the southern United States, the term "hash" may refer to two dishes: a Southern traditional blend of leftover pork from a barbecue mixed with barbecue sauce and served over rice. This is a common side dish at barbecue restaurants and pig pickin's notably in South Carolina and Georgia."

"A thick stew made up of pork, chicken and beef, generally leftover, traditionally seasoned with salt and pepper and other spices, reduced overnight over an open flame in an iron washpot or hashpot."

"In Scotland, the dish of "stovies" is very similar to hash. There are many variations on the dish, but all consist of a base of mashed or coarsely chopped potato, with onions and leftover meat, usually minced or roast beef although there are many variations."

"In Northern England, corned beef hash is a traditional cheap and quick dish dating back many years. Corned beef [beef treated with saltpetre] is nearly always from a tin. It can be eaten any time – but is often eaten around Ash Wednesday [a play on words]. Some recipes would add peas or carrots."

"Hash is a dish consisting of meat, potatoes, and spices,[1] that are mashed together into a smooth, creamy consistency, and then cooked either alone or with other ingredients such as onions."

"In many locations, hash is served primarily as a breakfast food on restaurant menus and as home cuisine, often served with eggs and toast (or biscuits), and occasionally fried potatoes [hash browns, home fries, etc.]. The dish may also use corned beef or roast beef."

"In the United States, September 27th is "National Corned Beef Hash Day."

From Aunt Caroline's Dixieland Recipes

Southern Hash
4 Raw Potatoes
3/4 Cups Of Water
2 Green Peppers
1 1/2 Cups Cold Chopped Beef
2 Tomatoes
Salt And Pepper
1 Onion
Toast Points

"Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care."

my personal tweak for this recipe would be to substitute and/or add red bell pepper for the tomatos and garnish with fresh parsley. Also as the source material preceding the recipe indicates, eggs usually accompany hash dishes. The traditional egg prep is poached or sunny-side up but of course whatever the preference [mine is scrambled] is serviceable.

Text Credit: Wikipedia
Text Credit: Free Google eBooks
Image Credit: USDA


Amberr said...

Corned Beef hash is so fattening but so delicious. Especially with some fried eggs. I'm inspired to try this out for family breakfast on Sunday. ;-)

sookietex said...

Aww THX Amberr <3 Yes the fattening part is an issue for me too :D but like U said sooo good---sometimes U just have to indulge :D

Post a Comment