Hash (food)

Hashis a dish consisting of choppedmeat,potatoes, and fried onions. The name is allegedly derived fromFrench:hacher, meaning 'to chop'.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."
Cannedcorned beefhash became especially popular in countries such as Britain and France allegedly during and after theSecond World Warasrationinglimited the availability of fresh meat.
Hash may be served for breakfast, lunch, or supper. When served forbreakfastin America orthe United States of Americahash may come with eggs, toast,hollandaise sauce, or baked beans.
High-end restaurants offer sophisticated hash dishes on their menus.Modern preparations have been made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak.
"Hash" of many forms was part of theAmerican dietsince 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.In the United States, September 27 is "National Corned Beef Hash Day".
Classic American corned beef hash originated in theNew Englandregion of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions.A red flannel hash is made with the addition of beets. Fish hash, including salt cod hash, has been observed in historicalNew England cuisine.
Corned beef and cabbage dinners are anIrish-Americantradition from the 1800s that are now commonly held across the United States on St. Patrick's Day. Corned beef hash is also commonly served onSt. Patrick's Day, as well as aroundAmerican ThanksgivingandChristmas.
In the Midwest it was common to bind a hash together with a white sauce thickened with flour.
Alternatively, in thesouthern United States, the termhashmay refer to two dishes:
As early as the 14th century, English people were making hache or hachy. According to cookbook authorSteven Raichlen, "The English diaristSamuel Pepyswaxed grandiloquent about a rabbit hash he savored in 1662".
An 18th century recipe for "excellent hash" was made by preparing a seasonedrouxwith herbs and onion, cayenne, mace and nutmeg, then adding to it broth or gravy and stirring inmushroom 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.
"Norman hash" was a dish of gravy and onions served over slices of leftoverroast beef.
Hash inDenmark, known inDanishasbiksemad(roughly translated, 'tossed together food'), is a traditional leftover dish usually made withpork, potato, and onion, and served with afried egg,Worcestershire sauce, pickled redbeetslices, andketchuporBearnaise 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 aSouthern Jutlandregional dish including cream and served overpommes fritesas "King Frederik'sfavorite".
InSweden, there is a version of hash calledpyttipanna('small-pieces-in-pan') and in Finland,pyttipannuand Norway,pyttipanne. It is similar to the Danish version. The Swedish varietyPytt Bellmancalls specifically for beef instead of other meats and adding cream to the hash. It is named after Sweden's 18th century national poetCarl Michael Bellman.
InAustriaand perhaps more specificallyTyrol, there exists a similar dish calledGröstl, usually consisting of chopped leftover meats (often beingpork sausage), potato and onions fried with herbs (typicallymarjoramandparsley) and then served topped with a fried egg.
InSlovenia, it is calledhašeand 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 calledpicadillo(Spanish) orcarne moída(Portuguese). It is made withground meat(usually beef),tomatoes(tomato saucemay be used as a substitute), vegetables and spicesthat vary by region (the Portuguese and Brazilian version is generallycarne moída refogada, very heavy on garlic, in the form of anaiolisofritocalledrefogado, and often also heavy on onion and bell peppers). It is often served withrice(it can be fried in aiolisofritoif those who will eat have a strong fondness for garlic), as well asokra, in the form ofquiabo refogado—okra fried in an aiolisofrito, just as the hash itself and the collard greens used infeijoada—in Brazil, there constituting a staple) or used as a filling in dishes such astacos,tostadas, or as a regular breakfast hash with eggs andtortillas(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 pastryempanada),empadãoand others (not with okra as it is far too perishable to be used in a fill for fast food and its consumption together with wheat flour-based foods often does not fit cultural tastes). The name comes from the West Iberian (Spanish,LeoneseandPortuguese) infinitive verbpicar, which means 'to mince' or 'to chop'.
In thePhilippines, hash is similar to that of Spanish and American versions. Commonly calledcarne norte con patatas, it is known as breakfast fare for it includes corned beef, onions, and potatoes. Another variant, calledporkginiling(ginilingmeaning 'ground') orginiling na baboyis similar topicadillo, and includes carrots, potatoes, and hard boiled egg in tomato sauce.
InGermany,Labskausis made with beef or corned beef minced with onions and boiled potatoes and fried inlard.Beetrootandherringmay be added, or served as a side dish.