Where Did Corned Beef Hash Come From

Culinary dish of chopped meat, potatoes, and fried onions

Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, significant "to chop".^[1] It originated every bit a way to use up leftovers. In the USA past the 1860s, a cheap restaurant was called a "hash business firm" or "hashery."^[2]

Canned corned beef hash became especially popular in countries such as Great britain, France, and the United States, during and after the Second World State of war as rationing express the availability of fresh meat.^[3]

Hash may be served for breakfast, lunch, or supper. When served for breakfast in the U.s.a. hash may come with eggs, toast, hollandaise sauce, or even baked beans.^{[4] [five] [6] [7]}

Loftier-end restaurants offer sophisticated hash dishes on their menus.^[viii] Modern preparations tin be made with unconventional ingredients such as lamb, fish, venison, turkey, craven, shrimp, or steak.^{[2] [9]}

The states [edit]

"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 beingness of many "hash houses" named afterwards the dish.^{[ten] [9]} In the Us, September 27 is "National Corned Beef Hash Day."^[11]

Classic American corned beef hash originated in the New England region of the The states every bit a manner to apply upwards the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions.^{[iv] [5] [7]} A cherry-red flannel hash is fabricated with beets instead of potatoes. Fish hash, including salt cod hash, has been observed in historical New England cuisine.^[2]

Corned beef and cabbage dinners are an Irish gaelic-American tradition from the 1800s that are at present commonly held across the United states on St. Patrick's Day. Corned beef hash is as well commonly served on St. Patrick'due south 24-hour interval, every bit well equally around American Thanksgiving and Christmas.^[12]

In the Midwest it was common to bind a hash together with a white sauce thickened with flour.^[iv]

Alternatively, in the southern United States, the term "hash" may refer to two dishes:

• A Southern traditional alloy of leftover pork from a barbecue mixed with barbecue sauce and served over rice.^[5] This is a common side dish at barbecue restaurants and pig pickin'due south notably in Southward Carolina and Georgia.
• In Texas, a thick stew made upward of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open up flame in an iron washpot or hashpot.^[five]

Some areas in the Southward also employ the term hash to refer to meat, such as wild game, that is served as barbecue or pulled meat that is boiled first.

Britain [edit]

Equally early as the 14th century, English people were making hache or hachy. According to cookbook author Steven Raichlen, "The English language diarist Samuel Pepys waxed grandiloquent nearly a rabbit hash he savored in 1662".^[two]

An 18th century recipe for "excellent hash" was made by preparing a seasoned roux with herbs and onion, cayenne, mace and nutmeg, then adding to it broth or gravy and stirring in mushroom catsup. In this sauce the cold beef would be simmered over gentle heat. Simpler recipes would omit some of the fancier ingredients like mushroom catsup and add filling root vegetables similar carrots and boiled potatoes.^[13]

"Norman hash" was a dish of gravy and onions served over slices of leftover roast beefiness.^[14]

Other countries [edit]

Hash in Denmark, known in Danish as "biksemad" (roughly translated, "tossed together food"), is a traditional leftover dish unremarkably fabricated with pork, spud, and onion, and served with a fried egg, Worcestershire sauce, pickled cherry beet slices, and ketchup or Bearnaise sauce. The coarsely-diced ingredients, rather than being mashed into a paste, are readily discernible in their cooked grade. A beefiness variant is known as "Purple hash", and a Southern Jutland regional dish including foam and served over pommes frites as "King Frederik'south favorite".

In Sweden, there is a version of hash called pyttipanna^[15] (put-in-pan) and in Republic of finland, pyttipannu and Norway, pyttipanne. It is similar to the Danish version. The Swedish variety Pytt Bellman calls specifically for beefiness instead of other meats and adding cream to the hash. It is named subsequently Sweden'due south 18th century national poet Carl Michael Bellman.

In Republic of austria and perhaps more specifically Tyrol, there exists a similar dish called "Gröstl", usually consisting of chopped leftover meats (often being pork sausage), potato and onions fried with herbs (typically marjoram and parsley) and so served topped with a fried egg.

In Slovenia information technology is called ''haše'' and very oft used as a spaghetti sauce. It is made out of minced pork and veal meat, tater sauce, onion, garlic, flour and spices.

In Spanish, Portuguese and Latin American cuisines, there is a similar dish chosen picadillo (Castilian) or carne moída (Portuguese). It is made with ground meat (usually beef), tomatoes (tomato sauce may exist used as a substitute), vegetables and spices^[16] that vary by region (the Portuguese and Brazilian version is by and large carne moída refogada, very heavy on garlic, in the course of an aioli sofrito chosen refogado, and often also heavy on onion and bell peppers). Information technology is often served with rice (it can exist fried in aioli sofrito if those who will eat have a potent fondness for garlic), as well as okra, in the course of quiabo refogado—okra fried in an aioli sofrito, only equally the hash itself and the collard greens used in feijoada—, in Brazil, at that place constituting a staple) or used every bit a filling in dishes such equally 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 (not with okra equally it is far too perishable to be used in a fill for fast food and its consumption together with wheat flour-based foods often does non fit cultural tastes). The name comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb picar, which means "to mince" or "to chop".

In the Philippines, hash is similar to that of Spanish and American versions. Commonly called as carne norte con patatas and information technology is known every bit a breakfast fare for it includes corned beef, garlic, and potatoes. Another variant, chosen Pork Giniling (Giniling meaning Footing) or Giniling na Baboy is similar to that of Picadillo that includes carrots, potatoes, and hard boiled egg in tomato sauce.

In Federal republic of germany, Labskaus is fabricated 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.^[17]

Run across also [edit]

• Bubble and squeak
• Hayashi rice
• Labskaus
• Anteroom
• Stamppot

References [edit]

1. ^ Online Etymology Dictionary. Retrieved on 2012-09-28.
2. ^ ^{a b c d} "Make a Hash of--Anything". Los Angeles Times. 1997-03-05. Retrieved 2019-09-12 .
3. ^ WW2 People'southward War – Good Comes From Evil: Part one. BBC. Retrieved on 2011-04-09.
4. ^ ^{a b c} "The Humble Plate of Hash Has Nobler Ambitions". New York Times. January 4, 2011. Retrieved 2014-01-17 .
5. ^ ^{a b c d} "Corned Beef Hash: A New England Staple | Persy'southward Place". persysplace.com . Retrieved 2019-09-12 .
6. ^ "Greater Boston's Best Breakfast Spots". Retrieved September 11, 2019.
7. ^ ^{a b} "Red Flannel Hash | Yankee Recipe Athenaeum (1972)". New England Today. 2018-04-23. Retrieved 2019-09-12 .
8. ^ William Porter (2012-08-21). "Hash: Recollect outside the can with this cantankerous-cultural dining staple". The Denver Post . Retrieved 2014-01-17 .
9. ^ ^{a b} "The King of the Concoctions". Chicago Tribune. 1988-12-25. Retrieved April 7, 2012. No Matter How You Chop Information technology, Hash Makes Leftovers Into A Feast. William Rice, Chicago Tribune
10. ^ Hess, Mrs. Glasse ; in facsimile, with historical notes past Karen (1998). The art of cookery made manifestly and easy. Bedford, Mass.: Applewood Books. pp. 63, 73, 79. ISBN1-55709-462-4.
11. ^ "Breakfast buffet: National corned beef hash twenty-four hours". CNN. 2011-09-27. Archived from the original on 2011-09-29.
12. ^ columnist, Text past William Rice, Sunday`s food and wine. "THE KING OF THE CONCOCTIONS". chicagotribune.com . Retrieved 2019-09-12 .
13. ^ Acton, Eliza. Modern Cookery for Private Families.
14. ^ Acton, Eliza. Modern Cookery for Private Families.
15. ^ Harding, Paul; Mark Elliott; Steve Kokker; Tom Masters (2007). Scandinavian Europe. Lonely Planet. ISBN978-1-74104-553-6.
16. ^ Picadillo | Define Picadillo at Dictionary.com. Dictionary.reference.com. Retrieved on 2011-04-09.
17. ^ [1], Recipe for labskaus at Almost.com

External links [edit]

• 'Hashed Beefiness, Apparently' at The Household Cyclopedia – A recipe for hashed beef from an 1800s cookbook
• Scandinavian Hash (Biksemad) recipe
• BBQ Hash Recipe at virtually.com – Recipe for BBQ Hash and Rice
• Hash – Chapter full of hash recipes from Mrs. Owens' Cook Book (1903)

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Source: https://en.wikipedia.org/wiki/Hash_%28food%29

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