Paleo * Dairy-Free * Gluten-free *

 

Hash     –     The evolution of a recipe

You might ask yourself:  “why hash?” and “what’s hash anyway?”

Starting with the second question…Hash, according to Wikipedia is “a coarse mixture of ingredients.”  Food wise hash mostly commonly includes diced or shredded potatoes, some kind of meat, and vegetables (even just an onion will suffice) that are sauteed until slightly browned or cooked until crispy or even fried, according to your preferences.  Any vegetables, spices, or meats are acceptable in hash.

Why hash?  I’ll try to make this a not too long story…I was in the market and saw a lovely bone-in half turkey breast.

I’ve never cooked one, but hey…why not?  Shorten the story to:  it didn’t turn out too well and now I have lots of turkey meat.  Sandwiches are OUT as I have yet to find a wheat-free bread I like.  What to do with leftover turkey?  Hash.

Now, what to put in my hash with the turkey.  Definitely potatoes and onions, but what else.

Fast forward to walking my dog – we walk past my local corner fruit and vegetable stand.  Spinach and Mushrooms!

Hmmm, needs a salty element.  I bought bacon to experiment with New England Clam Chowder.  Perfect!  and that’s how a recipe happens in my kitchen.

Hope you love it!

Turkey (or any meat)Hash

Chicken and duck are pretty direct substitutes for the turkey, but consider also corned beef (obviously), ham, sausage, beef, tofu, or beans.  How about sweet potatoes instead of white?  Try adding chopped scallion, chive, cilantro, parsley, dill, or any fresh or dried herbs you like and there’s no limit to the veggies you can use.

2 slices (gluten-free) bacon or 1 to 2 tablespoons olive oil

1/2 cup chopped onion

1/3 cup chopped mushrooms

1 to 2 teaspoons minced jalapeno pepper, optional

1/3 cup lightly packed chopped fresh spinach (1/4 cup if using frozen)

1/4 teaspoon poultry seasoning

1 1/4 cups cubed (1/2–inch pieces) cooked potato

1 cup cubed (1/2-inch pieces) cooked turkey

1/4 cup vegetable or chicken broth

Salt and pepper to taste

Fried eggs (as many as you want per person), optional

1.  Over medium high heat, cook the bacon, in a 10-inch non-stick skillet, until crispy.

Remove from skillet and crumble; set aside.  If the bacon was very lean, add 1 tablespoon of oil to the skillet, if the bacon was very fatty, pour off excess bacon fat leaving about 1 1/2 tablespoons in the skillet.  If not using bacon, heat 2 tablespoons of oil in the skillet

2.  Add the onion, mushrooms, and jalapeno pepper to the bacon fat in the skillet.  Cook, stirring, until softened, about 2 minutes.

Add the spinach and poultry seasoning; cook, stirring, until wilted.  Add the potatoes, turkey, and reserved bacon; stir until everything is combined.

Stir in the broth until absorbed. Continue to cook, uncovered, leaving the mixture undisturbed for 3 minutes or until potatoes are a little browned on bottom.  Stir and cook until all ingredients are heated through.  Season with salt and pepper.  If desired, you can serve the hash at this point with or without fried eggs on top, or continue for Fried Hash Patties.

Makes:  2 1/3 cups             Serves:  2 main dishes to 4 side dishes

 

Fried Hash Patties

1 recipe Hash

2 eggs, beaten

Oil for frying

Fried eggs, optional

1.   Prepare the hash.  In a medium bowl, combine the eggs and hash using a fork.  Press the potatoes a little so some of them are mashed.

2.  In a large skillet, heat the oil over medium high heat.  Use 1/4 of the hash mixture to make each patty.  As you put each patty into the oil, flatten it with the back of the fork.

3.  Cook until golden on bottom; turn and cook until golden on second side.  Remove from skillet and drain on paper towels.

4.  If desired, top each patty with one or two fried eggs.

Makes:  4 patties            Serves:  4

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