Funny, I was just thinking about hash yesterday

[housewolf]

as I was warming some beef stew, thoughts of my mom's dearly beloved (by me) roast beef hash crept into my thoughts. I loved it all my life - in my early grades it was my favorite thing to take for school lunch in a wide-mouthed thermos bottle it stayed warm till lunchtime. Yum! Sadly, I was never able to replicate it, even though I thought I knew how she made it.

Funny coincidence, in today's batch of emails came one with a story from this week's NY Times food section about a renewal of popularity in... of all things... HASH!

Here's the article and a couple recipes for you to take a look at, including one for Sweet Potato Hash with Bacon and Melted Onions (Adapted from “Ad Hoc at Home” by Thomas Keller), Pastrami Hash With Confit Potatoes, Parsley and Shallots, Smoked Trout Hash With Tomatillo Salsa, Country Pork and Apple Hash.

enjoy!


The Humble Plate of Hash Has Nobler Ambitions
http://www.nytimes.com/2011/01/05/dining/05hash.html?_r=1&ref=dining