Isn’t “hash” a drug? Well, hash is a shorter name for hashish, the resin collected from the flowers of the cannabis plant. But that’s not the kind of hash we’re talking about here. Hash, in cooking, is any dish that consists of chopped meat cooked with potatoes and, often, onions. Corned beef hash is probably the most well known hash in the English language.
A popular breakfast dish, corned beef hash is believed to have originated during World War II when food ration was limited. To double the bulk of canned corned beef, potatoes were added. As the saying goes, necessity is the mother of invention.
But hash does not always mean corned beef hash. Any chopped cooked meat, including roast beef, pork, chicken, duck, turkey, ham and sausages, can be cooked as hash.
There are many ways to make hash. Some recipes call for parboiling the potatoes before tossing them with the meat. I prefer to cut the potatoes into small cubes and fry the potato cubes in a little oil until they are golden brown and crisp.
Then, I add chopped onion and herb salt.
When the onion bits are soft and translucent, I throw in the meat. In the case of corned beef hash, that means the corned beef which can either be canned or homemade. Everything is simmered for a few minutes to allow the potatoes to soak up the flavors of the meat. And that’s it. Corned beef hash. Simple, delicious and an extremely creative way to extend a small amount of meat.
Corned Beef Hash
Rinse the potato and pat dry with paper towels. Peel (optional) and cut into 1/4-inch cubes.
Peel and chop the onion.
Heat the cooking oil in a frying pan. Swirl the pan to coat the entire bottom with oil.
Fry the potato cubes over medium heat until golden and lightly crisp.
Add the chopped onion, sprinkle in some herb salt and cook, stirring often, until the potato bits are softened and translucent.
Add the corned beef. With a spatula, break up any lumps. Cook for a minute or two to give the potato cubes a chance to soak up the flavors of the seasoning and the meat.
Serve your corned beef hash with bread and, optionally, fried egg.
If you want hash with Filipino flavors, try pork adobo hash.