Hash (food)

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Hash is a dish consisting of diced or chopped meat, potatoes and spices mixed together and then cooked on their own or with other ingredients such as onions. The name is derived from the French verb hacher (for cutting).

Corned canned hooks are becoming very popular in several countries including in England and France during and after the Second World War because allotment limits the availability of fresh meat. This dish can also use roast beef.

In many locations, hashes are served primarily as breakfast foods on the restaurant menu and as home cooking, often served with eggs and toast and occasional French fries such as fries or fries. In the United States, hashes are sometimes served with biscuits.

In 2011 it was reported that hash made a comeback as more than just a meal for leftover food or breakfast from a last resort, with an upscale restaurant offering sophisticated hash.

Video Hash (food)

United States

The Hormel meat packaging company claimed that they introduced canned corned beef and roast beef hash to the US in 1950, but the "hash" of various forms was part of the American diet at least since the 18th century, as evidenced by the availability of many recipes and the existence of many "hash house" named after the dish. In the United States, September 27 is "National Corned Beef Hash Day."

Or, in the southern United States, the term "hash" may refer to two plates:

• the traditional blend of pork leftovers from barbecue mixed with barbecue sauce and served over rice. This is a common side dish in barbecue and pork pickin restaurants especially in South Carolina and Georgia.
• a thick soup made of pork, chicken and beef, generally leftover, traditionally flavored with salt and pepper and other spices, minus overnight over an open flame in a sink or a vacuum.
• Some areas of the South also use the term hash to refer to meat, such as wild game, served as a barbecue or pulling boiled meat first.

Maps Hash (food)

Other countries

In Denmark, hash is known in Denmark as "biksemad" (roughly translated, "thrown with food"), and it is a traditional dish usually served with fried eggs, worcestershire sauce, red beet slices and tomato sauce or Bearnaise sauce. The meat is usually pork, and the mixture is not mashed together into pasta, but the ingredients are diced and easily visible in their mature form.

In Sweden, there is a hash version called pyttipanna and in Finland, pyttipannu and Norway, pyttipanne. This is similar to the Danish version. Swedish variant Pytt Bellman calls specifically for beef instead of other meats and adds cream to hash. It was named after the 18th century Swedish national poet, Carl Michael Bellman.

In Austria and perhaps more specifically Tyrol, there is a similar dish called "GrÃÆ'¶stl", usually consisting of minced meat (often a pork sausage), potatoes and fried onions with seasoning (usually marjoram and parsley) and then served on top of it with fried egg.

In Slovenia it is called '' ha? E '' and very often used as a spaghetti sauce. It is made of minced pork and veal, potato sauce, onions, garlic, flour and spices.

In Malaysia, a similar dish is called "bergedil". Usually made with minced meat, potatoes and onions, fried to brown.

In Spanish, Portuguese and Latin American cuisine, there is a similar dish called picadillo (Spain) or carne moÃÆ'da (Portuguese). It is made with ground beef (usually beef), tomatoes (tomato sauce can be used as a substitute), vegetables and spices that vary by region (Portuguese and Brazilian versions are generally carne moÃÆ'da refogada , very heavy on garlic, in the form of sofrito aioli called refogado, and often also heavy on onions and peppers). Often served with rice (can be fried in aioli sofrito if those who eat have a strong fondness for garlic), as well as okra, in the form of quiabo refogado fried okra aioli sofrito, just like the hash itself and collard green used in feijoada--, in Brazil, some of which are staples) or used as fillers such as tacos, tostadas, or as a regular breakfast with eggs and tortillas (not in Brazil and Portugal). In Brazil and Portugal, it is used as a bolognese sauce for pasta, and is also used as a stuffing for pancake rolls, pastries (empanadas of Brazilian cakes), empadies and others (not with such okra) too easily damaged for use as fast food fillers and their consumption along with wheat-based foods often do not suit the taste of culture). This name is derived from the Western Iberian infinitive verb (Spanish, Leonese, and Portuguese) picar , which means "to mine" or "cut".

In Germany, Labskaus is made with beef or corned beef, chopped with onions and boiled potatoes and fried in lard. Beetroot and herring can be added, or served as side dishes. Also, the sauce consisting of ground meat served with pasta is called Haschee.

src: img1.southernliving.timeinc.net

See also

src: californiathroughmylens.com

References

src: www.simplyrecipes.com

External links

• 'Hashed Beef, Plain' at The Household Cyclopedia - Recipes for hash meat from 1800s cookbook
• Scandinavian Hash ( Biksemad ) recipe
• BBQ Hash Recipe on about.com - Recipes for BBQ Hash and Rice
• Hash - chapters full of hash recipes from Mrs. Owens Cookbook '(1903)

Source of the article : Wikipedia