CALL IT A “RE-HASH”. A HASH REVIVAL

nina | February 14th, 2011 - 10:00 am

That venerable, meat & potatoes put-it-all-together-in-a-pan classic, commonly known as hash, is suddenly a trendy menu choice.  

Hash is one of those dishes cherished from our childhood. Mom would throw together leftover pot roast with potatoes, peas, corn, onions and gravy…cook it up in a cast iron skillet…and boy, what a treat.

Well, now some of the top chefs in the U.S. are elevating its status, featuring hash prominently on their menus.  It appears to be a full-blown trend.

They’re making hash with corned beef (a breakfast classic and many’s favorite), plus pastrami, Texas barbecue, leftover prime rib, lamb necks, and duck tongues. One of the beauties of hash for the home cook: you’re using foods that have already been cooked, so you just need to heat it up, add some minor embellishments, and you’re done.

With restaurant chefs, those embellishments tend to be a bit fancier. Here are some examples of the hash trend.

Meat and potatoes combined with beets and horseradish for a “zingy, sweet and earthy” hash.

Shredded Texas barbecued brisket mixed with onions and roasted green chilies, and served on a bed of cornbread chunks instead of potatoes.

Spike corned beef hash with double the usual amount of pickling spices, and cook your potatoes in oil, not water.

Maple chicken hash with Granny Smith apples, shiitake mushrooms, poached eggs, lemon aioli and rosemary.

Serve a sweet potato hash with sweet tea-brined pork chop.

I think all of our moms would be bowled over by this sudden rash of highfalutin’ hash. Along with a combination of nostalgia and hunger. Gotta try some of these haute hash dishes!  Enjoy.

Be sure to try Saval’s very own Corned Beef Hash, 4/5#, Product #39000.  The very best from Saval Foodservice!

 

Source: foodchannel.com; Jan 11, 2011


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