verb. mince - chop
Nearly every country I've been to has its own version of hash.The iconic corned beef hash in America, try it at Katz's Deli in New York they do it as a "special".
The Swiss rösti with chunks of smoky bacon and cheese, perfect after skiing with one of those gigantic bottles of wheat beer.
The Danes have biksemad which they serve with beetroot and a fried egg and the Brits have Bubble and Squeak, magic with HP sauce and a surefire way to cure a hangover.
Hash is one of the best ways to use up leftovers from your Sunday roast, even if you only have a little meat left, add that and any leftover gravy to made a brilliant, economical meal.
Mine usually starts with a batch of coleslaw that's on it's last legs, I add loads of potatoes, onions and slow cook till golden, finish with a sprinkle of dill or parsley.
Adding kale or spinach just to steam slowly at the end of the cooking time, bumps up the food value and you could lux it up for guests with a soft poached egg, hollandaise sauce and a Tequila Mary.
50mls of good agave Tequila, el Jimador Reposado is great, not too expensive and has a smokiness that works well with tomato juice
Juice of 2 limes
Good pinch of smoked paprika
A hint of celery salt
Chipotle smoked tabasco to taste
Salt n Pepper
250mls of tomato juice
Finally seeing a hint of spring here in the UK,the sun is trying to peep through, there's loads of purple sprouting broccoli, rhubarb and new potatoes from Jersey at the market this morning and I'm spending the day cooking for my sweeties! Have a brilliant weekend.
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