Hash (cooking): Difference between revisions
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[[Image:Ingredients For Corned Beef Hash.JPG|right|thumb|125px|{{Credit|Ingredients For Corned Beef Hash.JPG}}The primary ingredients for a classic corned beef hash]] | [[Image:Ingredients For Corned Beef Hash.JPG|right|thumb|125px|{{Credit|Ingredients For Corned Beef Hash.JPG}}The primary ingredients for a classic corned beef hash]] | ||
In cooking, '''hash''' is a broad term for meat dishes in which small pieces of meat are mixed with similarly-sized pieces of potatoes, spices, and other ingredients. The mixture is then fried as a single mass as opposed to being formed into smaller patties. Many connoisseurs declare that the ingredients for hash should be hand-diced or minced rather than ground, | In cooking, '''hash''' is a broad term for meat dishes in which small pieces of meat are mixed with similarly-sized pieces of potatoes, spices, and other ingredients. The mixture is then fried as a single mass as opposed to being formed into smaller patties. Many connoisseurs declare that the ingredients for hash should be hand-diced or minced rather than ground. Although hash is generally considered to be nothing more than a humble and economical, though tasty, way of using leftovers from previous meals, some preparations are more elaborate and approach the standards of [[Haute cuisine|''haute cuisine]]''. The French chef [[Louis Diat]], for instance, who became famous in the first half of the 20th century in the United States, created a rich, extremely savory "Chicken Hash à la Ritz" that was much in demand when he was head chef at the [[Ritz-Carlton]] in New York in the 1930s. | ||
Well-made hashes are fried until at least part of the meat and vegetables are partially brown and crispy. The mixture may be stirred until the pieces are browned on all sides, until one side forms a "pancake" with a crust. Some cooks may then turn the "pancake" so that the other side also browns, and then serve wedges cut from the cooked mass. Alternatively, the hash may be cooked by broiling, or a mixture of broiling and frying. Cast iron or other pans with considerable thermal mass usually work best. | Well-made hashes are fried until at least part of the meat and vegetables are partially brown and crispy. The mixture may be stirred until the pieces are browned on all sides, until one side forms a "pancake" with a crust. Some cooks may then turn the "pancake" so that the other side also browns, and then serve wedges cut from the cooked mass. Alternatively, the hash may be cooked by broiling, or a mixture of broiling and frying. Cast iron or other pans with considerable thermal mass usually work best. | ||
Revision as of 12:39, 8 November 2008
In cooking, hash is a broad term for meat dishes in which small pieces of meat are mixed with similarly-sized pieces of potatoes, spices, and other ingredients. The mixture is then fried as a single mass as opposed to being formed into smaller patties. Many connoisseurs declare that the ingredients for hash should be hand-diced or minced rather than ground. Although hash is generally considered to be nothing more than a humble and economical, though tasty, way of using leftovers from previous meals, some preparations are more elaborate and approach the standards of haute cuisine. The French chef Louis Diat, for instance, who became famous in the first half of the 20th century in the United States, created a rich, extremely savory "Chicken Hash à la Ritz" that was much in demand when he was head chef at the Ritz-Carlton in New York in the 1930s.
Well-made hashes are fried until at least part of the meat and vegetables are partially brown and crispy. The mixture may be stirred until the pieces are browned on all sides, until one side forms a "pancake" with a crust. Some cooks may then turn the "pancake" so that the other side also browns, and then serve wedges cut from the cooked mass. Alternatively, the hash may be cooked by broiling, or a mixture of broiling and frying. Cast iron or other pans with considerable thermal mass usually work best.
The main ingredients are usually precooked. Corned beef and roast beef are common; turkey hash is a popular way to use up leftovers from an American holiday meal. It really is essential for potatoes to have been cooked before reducing to small pieces; raw potatoes will rarely cook thoroughly in a typical hash preparation. Finely shredded potatoes may cook through, but at least partial pre-blanching in hot water is advisable.
Other ingredients vary with the creativity of the cook. Onions and black pepper are common. A New England dish called "red flannel hash" adds chopped beets, more for color but also adding sweetness, although some cooks will use pickled beets to add a sweet-and-sour accent. Salt may be added, but, especially when an pre-salted ingredient such as corned beef is used, additional salt should be added with discretion.
Hash dishes go well with eggs—a poached or fried egg served on top of each portion of hash is common. A green vegetable, such as spinach, can be a pleasant complement to them.