Skip to main content

Hash

Corn Hash

This corn hash has an exciting and lively combination of flavors: sweet corn, tart lime, and spicy peppers. It goes with all kinds of summertime dishes.

Pytt i Panna

The ideal dish for when you have leftover meat and potatoes, this can also be made from scratch, by cutting raw potatoes into small cubes and browning them, then cutting meat into small cubes and browning it with the onions. This preparation is undeniably more elegant, but the recipe here, I feel, is more in tune with the spirit of the dish. If you don’t like the idea of raw egg (which, I assure you, is entirely in keeping with tradition), fry or poach the eggs, then top the hash with them. Other cuts of meat you can use here: boneless pork.

Country Ham and Hominy Hash

A good hash is like soup: you can toss together all the odds and ends from your fridge and pantry and end up with something rustic and hearty that is much more than the sum of its parts.

Poached Eggs with Vegetable Hash

This is a fine breakfast after a late night out with friends, but it’s so good (and good for you) you could really eat it any time of day. The mix of potato, turnip, and red bell pepper along with the sweet taste of corn is a good-looking, great-tasting combination and an excellent way to get a bunch of veggies in at breakfast.

Brooklyn Hash Browns

You could certainly serve these hash browns with eggs, but I didn’t find the inspiration for this dish at my local diner. These belong right next to a juicy steak. I mix sweet caramelized onions with cooked potatoes seasoned with smoky paprika. Cooked in butter and oil, the bottom layer of potatoes becomes amazingly crisp and is browned to perfection. Serve this bottom side up so that everyone can see what crispy potato goodness awaits.

Asparagus Potato Hash

A robust and filling variation on classic home fries, this pretty vegetable dish gets color and crunch from the asparagus. It pairs especially well with Crispy Crab Cakes (page 198) and Scrambled Eggs (page 75), though potato lovers may decide to eat this as a main course. This is a great way to fit vegetables into a brunch without its being too healthy.

Corned Beef Hash

The rib-sticking, classic hash recipe, updated with fresh parsley and chopped red bell pepper, doesn’t need much more than a couple of eggs (your choice of style) on top to round out a brunch. It’s an ideal way to use up leftover mashed potatoes, but if you don’t have any on hand, you can simply dice, boil, and mash an extra potato or two. The recipe calls for both cooked diced potatoes and mashed potatoes.

Pork Belly Hash

With its golden crust and slightly sweet, subtly spiced flavor, this dish is especially good with eggs. Though much of the fat in pork belly is rendered during cooking, you’ll still have enough to achieve a nice caramelized color in this flavorful hash. Make this a day ahead of time if you like—it’s wonderful the second day. Serve pork belly hash with over easy, scrambled, or poached eggs (see pages 74 to 75).

Red Flannel Pork Hash

From cooking a corned beef hash lunch with Julia Child, I learned a few tips about what makes a really delicious hash, whether it be made with cooked lamb, beef, poultry, or, in this case, pork. I discovered the importance of adding some stock and cooking the hash slowly at first, to form a glaze, and of always cutting the meat in small pieces, never grinding. You use approximately the same amount of meat as potatoes, and it’s essential to include some aromatic vegetables to give off their sweetness and help form the glaze that makes the crust. I am using a cooked beet here, because New Englanders always include it with pork—hence the name “red flannel”—but use other handy vegetables, such as mushrooms, red peppers, carrot, or fennel, that are good foils for whatever meat you have left over. I cook it all in my sturdy 8-inch cast-iron pan, which I think is better than nonstick for a hash.

Sweet Potato & Apple Hash

I’m a fan of anything called hash. When I was a kid my parents would make fried eggs for breakfast and bust out a can of corned beef hash—it was a huge treat. Now I jump at anything that reminds me of hash. In this recipe I mix together sweet potatoes, apple, onion, and, of course, a bit of bacon for my own take on hash—a bit sweeter and certainly healthier than anything from a can!

Ham and Spinach Hash with Fried Eggs

This is a B, L, or D: Breakfast, Lunch, or Dinner recipe.

Chili–Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

Another B, L, or D meal: good for Breakfast, Lunch, or Dinner.

Sweet Potato-Pork Belly Hash

Braising the pork belly yields crisp-tender nuggets ready to mingle with caramelized sweet potatoes. "It's a very American profile, sweet potato and pork," says Jared Wentworth, the chef at Chicago's Longman & Eagle, who gave us this recipe.