Hash (food)

hash with cornbread and green beans "Hash" of many forms was part of the American diet since at least the 18th century, as is attested by the availability of numerous recipes and the existence of many "hash houses" named after the dish. In the United States, September 27 is "National Corned Beef Hash Day". Classic American corned beef hash originated in the New England region of the United States as a way to use up the remainders from a traditional boiled dinner of beef, cabbage, potatoes, and onions. In the Midwest it was common to bind a hash together with a white sauce thickened with flour. • In Texas, a thick stew made up of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open flame in an iron washpot or hashpot. == United Kingdom ==

As early as the 14th century, English people were making hache or hachy. According to cookbook author Steven Raichlen, "The English diarist Samuel Pepys waxed grandiloquent about a rabbit hash he savored in 1662". "Norman hash" was a dish of gravy and onions served over slices of leftover roast beef. == Other countries ==

Hash in Denmark, known in Danish as (roughly translated, 'tossed-together food'), is a traditional dish usually made with leftover pork, potato, and onion, and served with a fried egg, Worcestershire sauce, pickled red beet slices, and ketchup or bearnaise sauce. The coarsely-diced ingredients, rather than being mashed into a paste, are readily discernible in their cooked form. A beef variant is known as "royal hash", and a Southern Jutland regional dish including cream and served over pommes frites as "Kong Fiddes livret" ("King Frederik's favorite dish"). In Sweden, there is a version of hash called ('small-pieces-in-pan') and in Finland, and Norway, . It is similar to the Danish version. The Swedish variety calls specifically for beef instead of other meats and adding cream to the hash. It is named after Sweden's 18th-century national poet Carl Michael Bellman. In Austria, particularly Tyrol, a similar dish called , usually consists of chopped leftover meats (often being pork sausage) and potato and onions, fried with herbs (typically marjoram and parsley) and topped with a fried egg. In Slovenia, it is called and often used as a spaghetti sauce. It is made out of minced pork and veal meat, potato sauce, onion, garlic, flour and spices. In Spanish, Portuguese and Latin American cuisines, there is a similar dish called (Spanish) or (Portuguese). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices that vary by region (the Portuguese and Brazilian version is generally , very heavy on garlic, in the form of an aioli called , and often also heavy on onion and bell peppers). It is often served with rice (it can be fried in aioli if those who will eat have a strong fondness for garlic), as well as okra, in the form of —okra fried in an aioli , just as the hash itself and the collard greens used in feijoada—in Brazil, there constituting a staple) or used as a filling in dishes such as tacos, tostadas, or as a regular breakfast hash with eggs and tortillas (not in Brazil and Portugal). In Brazil and Portugal, it is used as bolognese sauce for pasta, and also used as a filling for pancake rolls, pastel (Brazilian pastry empanada), empadão and others. The name comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb , which means 'to mince' or 'to chop'. In the Philippines, hash is similar to that of Spanish and American versions. Commonly called , it is known as breakfast fare, since it includes corned beef, onions, and potatoes. Another variant, called pork ( meaning 'ground') or is similar to , and includes carrots, potatoes, and hard-boiled egg in tomato sauce. In Germany, is made with beef or corned beef minced with onions and boiled potatoes and fried in lard. Beetroot and herring may be added, or served as a side dish. == See also ==