Making A Hash Of It

hash is always a cold weather favorite. It;s also a good way of getting rid of leftover meat. Besides what breakfast wouldn't be complete without a side order of it? It also makes a good lunch and quick dinner too and it's a snap to make up.

Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.

There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.

Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!