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What Is the Hash in Corned Beef Hash

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Culinary dish of chopped meat, potatoes, and fried onions

Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The proper name is derived from French: hacher, significant "to chop".[1] It originated as a fashion to utilise up leftovers. In the USA past the 1860s, a inexpensive eatery was called a "hash firm" or "hashery."[2]

Canned corned beef hash became especially popular in countries such as United kingdom of great britain and northern ireland, France, and the United States, during and after the Second World War as rationing express the availability of fresh meat.[3]

Hash may be served for breakfast, lunch, or supper. When served for breakfast in the Usa hash may come with eggs, toast, hollandaise sauce, or even broiled beans.[4] [5] [6] [seven]

High-end restaurants offering sophisticated hash dishes on their menus.[8] Modernistic preparations tin be made with anarchistic ingredients such every bit lamb, fish, venison, turkey, chicken, shrimp, or steak.[2] [9]

United States [edit]

"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 beingness of many "hash houses" named afterwards the dish.[10] [nine] In the United States, September 27 is "National Corned Beef Hash Twenty-four hour period."[11]

Archetype American corned beef hash originated in the New England region of the United States every bit a manner to utilise upward the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions.[4] [five] [seven] A reddish flannel hash is made with beets instead of potatoes. Fish hash, including salt cod hash, has been observed in historical New England cuisine.[ii]

Corned beef and cabbage dinners are an Irish gaelic-American tradition from the 1800s that are now commonly held across the United states of america on St. Patrick's Twenty-four hour period. Corned beef hash is also usually served on St. Patrick's Day, besides as around American Thanksgiving and Christmas.[12]

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

Alternatively, in the southern United states, the term "hash" may refer to 2 dishes:

  • A Southern traditional blend of leftover pork from a charcoal-broil mixed with barbecue sauce and served over rice.[5] This is a common side dish at barbecue restaurants and pig pickin'southward notably in South Carolina and Georgia.
  • In Texas, a thick stew made upward of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open flame in an fe washpot or hashpot.[5]

Some areas in the S also use the term hash to refer to meat, such as wild game, that is served every bit charcoal-broil or pulled meat that is boiled starting time.

Great britain [edit]

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

An 18th century recipe for "excellent hash" was made by preparing a seasoned roux with herbs and onion, cayenne, mace and nutmeg, and then adding to it broth or gravy and stirring in mushroom catsup. In this sauce the cold beefiness would be simmered over gentle heat. Simpler recipes would omit some of the fancier ingredients like mushroom catsup and add filling root vegetables similar carrots and boiled potatoes.[13]

"Norman hash" was a dish of gravy and onions served over slices of leftover roast beef.[14]

Other countries [edit]

Hash in Denmark, known in Danish every bit "biksemad" (roughly translated, "tossed together food"), is a traditional leftover dish ordinarily fabricated with 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 existence mashed into a paste, are readily discernible in their cooked form. A beefiness variant is known as "Purple hash", and a Southern Jutland regional dish including cream and served over pommes frites as "King Frederik'southward favorite".

In Sweden, there is a version of hash called pyttipanna[15] (put-in-pan) and in Finland, pyttipannu and Norway, pyttipanne. It is similar to the Danish version. The Swedish diversity Pytt Bellman calls specifically for beef instead of other meats and adding cream to the hash. It is named subsequently Sweden's 18th century national poet Carl Michael Bellman.

In Austria and perhaps more specifically 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 Castilian, Portuguese and Latin American cuisines, there is a similar dish called picadillo (Spanish) or carne moída (Portuguese). Information technology is made with footing meat (normally beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices[16] that vary by region (the Portuguese and Brazilian version is more often than not carne moída refogada, very heavy on garlic, in the grade of an aioli sofrito called refogado, and frequently also heavy on onion and bell peppers). Information technology is frequently served with rice (information technology can exist fried in aioli sofrito if those who will eat have a strong fondness for garlic), likewise as okra, in the course of quiabo refogado—okra fried in an aioli sofrito, only 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 equally 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 likewise used as a filling for pancake rolls, pastel (Brazilian pastry empanada), empadão and others (not with okra equally it is far too perishable to be used in a fill for fast nutrient and its consumption together with wheat flour-based foods often does non fit cultural tastes). The proper noun comes from the West Iberian (Spanish, 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. Unremarkably chosen every bit carne norte con patatas and information technology is known equally a breakfast fare for it includes corned beef, garlic, and potatoes. Some other variant, chosen Pork Giniling (Giniling meaning Ground) or Giniling na Baboy is similar to that of Picadillo that includes carrots, potatoes, and difficult boiled egg in tomato sauce.

In Germany, Labskaus is made with beef or corned beefiness minced with onions and boiled potatoes and fried in lard. Beetroot and herring may exist added, or served as a side dish.[17]

See likewise [edit]

  • Bubble and squeak
  • Hayashi rice
  • Labskaus
  • Entrance hall
  • Stamppot

References [edit]

  1. ^ Online Etymology Dictionary. Retrieved on 2012-09-28.
  2. ^ a b c d "Make a Hash of--Anything". Los Angeles Times. 1997-03-05. Retrieved 2019-09-12 .
  3. ^ WW2 People's State of war – Good Comes From Evil: Office i. 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 d "Corned Beef Hash: A New England Staple | Persy's Place". persysplace.com . Retrieved 2019-09-12 .
  6. ^ "Greater Boston's Best Breakfast Spots". Retrieved September 11, 2019.
  7. ^ a b "Red Flannel Hash | Yankee Recipe Archives (1972)". New England Today. 2018-04-23. Retrieved 2019-09-12 .
  8. ^ William Porter (2012-08-21). "Hash: Think outside the can with this cross-cultural dining staple". The Denver Post . Retrieved 2014-01-17 .
  9. ^ a b "The Male monarch of the Concoctions". Chicago Tribune. 1988-12-25. Retrieved April 7, 2012. No Thing How You Chop Information technology, Hash Makes Leftovers Into A Feast. William Rice, Chicago Tribune
  10. ^ Hess, Mrs. Glasse ; in facsimile, with historical notes by Karen (1998). The art of cookery fabricated patently and piece of cake. Bedford, Mass.: Applewood Books. pp. 63, 73, 79. ISBN1-55709-462-4.
  11. ^ "Breakfast buffet: National corned beefiness hash day". CNN. 2011-09-27. Archived from the original on 2011-09-29.
  12. ^ columnist, Text past William Rice, Sunday`s nutrient and wine. "THE Male monarch OF THE CONCOCTIONS". chicagotribune.com . Retrieved 2019-09-12 .
  13. ^ Acton, Eliza. Modern Cookery for Private Families.
  14. ^ Acton, Eliza. Modernistic Cookery for Private Families.
  15. ^ Harding, Paul; Marker Elliott; Steve Kokker; Tom Masters (2007). Scandinavian Europe. Lonely Planet. ISBN978-1-74104-553-vi.
  16. ^ Picadillo | Define Picadillo at Dictionary.com. Dictionary.reference.com. Retrieved on 2011-04-09.
  17. ^ [1], Recipe for labskaus at Well-nigh.com

External links [edit]

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

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Source: https://en.wikipedia.org/wiki/Hash_%28food%29

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