Boy, I haven’t done a hash in a while, have I? I actually make them almost every weekend. They are so easy and comforting, not to mention filling. Everything from this weekend’s hash eiher came from my garden, or the Wendell Berry garden, except the eggs and the goat cheese. The onions in the first photo are supposed to be storage onions. Ha! They are so puny. They tasted good, though.
Haven’t done a hash in a while, have I? This hash is a sad, sad tale. It had all of the good stuff: bacon, onions, potatoes, cheese, and duck eggs (which I had never had before – LOVE them!)…typical hash basics. On a whim, I decided to add a pepper that we grew from the Wendell Berry garden, and I didn’t really pay attention to what I was grabbing. I thought it was an anaheim, which would have added a lovely mellow pepper flavor, but anaheim it was not.
It was the hottest damn pepper on the face of the planet.
You know when you have something so spicy that it totally dominates and ruins the dish? That is what happened. I surrounded the hash with a bit of my favorite salsa, (Roasted Tomato Salsa from Trader Joes) and felt certain I was about to experience Hash Induced Nirvana. I couldn’t eat it. That damned pepper burned my face off.
More hash on flickr! Join the Breakfast Hash pool!
This week’s hash is a trifecta of bacon, inspired by the bacon sausage sold at Uli’s Famous Sausage in Pike Place Market. We went a litte sausage crazy there, and my eyes about popped out of my head when I saw the bacon sausage. I knew immediately that it would be going into hash.
Bacon shows up again in the cheese. I think it’s made locally, but unfortunately the label on the cheese disappeared long ago and I can’t remember who makes it.
Last but not least, pure unadulterated bacon was cooked and then pulverized to make a bacon “powder” to use as a garnish. A gloriously greasy garnish.
Mushrooms, potatoes, eggs, and a beautiful yellow oregano complete the dish. I totally overcooked the eggs, AGAIN…I make myself crazy sometimes. You would think that I would not forget that I have something under the broiler. But I walk off to go do something else…la la la…tasty bacon bacon bacon hash anyway. Add your hash to the flick pool!
-Homer Simpson
I have been saving this recipe for a while now, mainly because it had “hash” in the title. It’s from Saveur magazine, which I LOVE and highly
recommend reading. I am always a little leery when a savory recipe calls for cinnamon and cloves. I have a hard time divorcing those flavors from the holiday items I was raised on…sweet things like pumpkin pie, apple cider and spice cakes.
Ground pork from local Oakland Bay Farm, The very first of the potatoes from the Wendell Berry Garden, green olives, spices, tomatoes and toasted almonds. Served on a fried corn tortilla and topped with an egg. I halved the recipe, but at the end I um…forgot…and added the entire tablespoon of red wine vinegar. It was too much and while Jeffery didn’t mind one bit, it was overpowering to me. Lesson learned!
I tried to do a red, white and blue theme for today’s hash, but I couldn’t find blue potatoes! That would have been so cool..blue potatoes, white goat cheese and ketchup. Oh well! Instead we have red potatoes, onions, bacon, cheddar cheese and a perfectly gooey egg – and ketchup of course. There can be no hash without ketchup (at least most of the time).
I have started a flickr group for hash where you can feel free to get your hash on. I think that the best tasting hashes are the ones that look like a dog’s breakfast, like this one. It’s just a pile of glory.
