Talk:Hash (food)

From Wikipedia, the free encyclopedia

In certain parts of the United Kingdom, celebration of Ash Wednesday involves the ritual serving and eating of hash. "'Ere mate, light up! "Ave a toke! It's 'Ash Wednesday." Is this a spoof? Wetman 15:43, 10 Mar 2004 (UTC)

I think you're confusing this with hashish; this page's about the diced beef and potato dish. -- Djinn112 18:12, Mar 10, 2004 (UTC)

Given that observance of Ash Wednesday involves abstinence from meat, I think it's highly likely that this was put it as a joke, referencing the pronunciation of "hash" in some parts of the UK. I'm removing it until someone provides a citation. Riddley 15:49, 22 January 2007 (UTC)

My two cents - I'm Danish, and I'd think Biksemad is more like "mixed food" or "tangled food". "Biks" is sort of a catch-all expression for something that's tangled or won't really work out. Tias 08:38, 7 Sep 2004 (UTC)

And you're also right in a sense about it. And that's why I wrote "roughly translated" before my rough translation. I felt that "tossed together food" would be more easily understood by English speaking people than something like "tangled food" or "mixed food". NOTE: In Gyldendals Rød Ordbøger the definition for at bikse sammen is "to throw (or toss) together" and it is in this context that I made the translation-- i.e. to throw or toss (food) together. Sfdan 10:03, 7 Sep 2004 (UTC)

Right you are! It's very well put, actually. Tias 08:41, 24 November 2005 (UTC)

I am Swedish and a variant of this dish is popular here to. It's called "pytt i panna" (http://en.wikipedia.org/wiki/Pyttipanna).194.237.142.7 10:14, 5 August 2005 (UTC)

Contents 1 Wrong category 2 Dry 3 Copy and Paste 4 Scratch vs Canned

[edit] Wrong category

In my experience corned beef hash is never eaten for breakfast (at least in Britain). It is always a main course meal. I don't know how to edit categories, but does anyone disagree?

In the United States, it is almost always a breakfast food, as the article states, so the category is appropriate. -- Kaszeta 13:39, 17 January 2006 (UTC)

I don't doubt you're right about hash in the US. You learn something everyday from Wikipedia. Nonetheless, it really isn't breakfast fare in the UK (it is listed in British cuisine with no mention of the type of meal). Therefore shouldn't it have more than one category, as appropriate? --Tatty 22:03, 17 January 2006 (UTC)

Sure. What should we add? "Category:British Cuisine"? -- Kaszeta 15:42, 18 January 2006 (UTC)

Agreed. Done it. I also added a sentence to the article noting the difference. I migrated to Australia 5 years ago but can't be sure when it's eaten here as there are both UK (mainly) and US cultural influences. --Tatty 22:12, 18 January 2006 (UTC)

I don't think it's true that hash in this sense is usually a breakfast food in the U.S. Hash browns are a breakfast food, but corned beef hash and the like isn't particularly associated with breakfast. Angr/talk 14:45, 28 February 2006 (UTC)

Agreed. Any hot, stodgy meal with meat is not for breakfast. I can't find any references to it being a US breakfast. Category changed. --Tatty 00:18, 1 March 2006 (UTC)

Maybe it's regional. In New York City, corned-beef hash features at many or most diners etc. on the breakfast menu, often topped with a couple of eggs.

Ditto - I'm a New Yorker, and I've only seen hash here as a breakfast food. 9/3/06

I'm from California, have to say I've grown up with it served as a breakfast food at home and in restaurant menus, either served with eggs, or in my particular favorite style, mixed into gravy for a rather rich biscuits and gravy topping. Even a quick google search for "corned beef hash" and "breakfast" in the same search will give many hits for the primarily American corn beef hashand egg breakfasts...[1]] Also you can find corn beef and egg breakfast meal on many menus to american restaurants. My personal favorite is probably homemade corn beef hash made at Mimi's Restaurants[2]. Infact as far as I have found searching specifically corn beef hash, it almost always falls under breakfast categories or discussed as being eaten for breakfast on U.S websites. I'd say refrences to eating it outside of breakfast was uncommon on U.S. websites.69.226.99.154 06:20, 24 April 2007 (UTC)

I took a trip across NW USA most states between California as far as Indiana, it seemed Corned Beef Hash was common breakfast choice in restaurants (only offered as a breakfast menu item). One of more unique examples, beyond the standard recipe mentined above, was a corn beef hash and cheese omelette served at an IHOP in Wisconsin. I'm not sure if that's standard IHOP menu item in the rest of the states, but was new to me (at least a new menu item that I hadn't seen in past experiences at IHOP).216.228.179.1 14:15, 12 May 2007 (UTC)

I grew up and live in the upper peninsula of michigan, and hash here is almost always served as a breakfast food. In all the restaurants around here its on the breakfast menu. there's also a high Finnish population around here though, and I think that in Finland its eaten more as a breakfast food, so I suppose that could be the reason why. but still, I think its mainly a breakfast food.

I'm not sure if this is noteable to add to the american hash section, and I'm not sure of where it exactly originates (maybe southern cuisine), but one style of eating breakfast hash, is for the diner once served; to mix the eggs, optional hashbrowns (home fries, etc), and the hash together. This creates a single dish with the flavors mixed together. Its rather good, imo. In my experience, there are people in Hawaii that know of this method as well. But I'm not aware of how far this style ranges, or how popular it might or might not be.132.160.43.103 (talk) 09:11, 11 January 2008 (UTC)

I recently came across a variation of the Loco Moco. Corned Beef served instead of the hamburger. I didn't get a chance to try it though.132.160.43.102 (talk) 17:53, 24 April 2008 (UTC)

[edit] Dry

Hash isn't dry if it's cooked long enough. The potato turns to mush and it's pretty moist. That's how we had it as kids anyway. I suppose my mum doesn't count as a reputable source but still, I think it could be verified by observation. James James 03:30, 29 January 2006 (UTC)

[edit] Copy and Paste

Moved this over here until someone gets it straightened out...

Hearty meals have been cooked in large, cast iron pots since the Middle Ages. Variations are endless and limited only to the imagination of the maker and palate of the consumer. In South Carolina, hash takes the place of honor held by Brunswick Stew in nearby Georgia, Virginia, and North Carolina. Usually served over rice, hash is more than a mere accompaniment to barbecue and maintains an important role as a congregational food. Hash is a community-based tradition, cooked in big pots for large numbers of people. Recipes are far from consistent, with variations built around techniques that spring from rural folklife. Like other southern stews, hash developed out of a need to turn leftovers, scraps, and whatever one could find into a palatable one-pot dish. While hash variations are countless, three very loosely defined geographic regions can be identified. Lowcountry hash can consist of hogsheads and organ meats like pork liver, cooked down in a stock favoring vinegar and ketchup. Vegetables can include onions, corn, and diced potatoes. Hash from the Midlands typically consists of leaner pork cuts combined with onions, cooked in a mustard-based stock. Finally, upstate hash is largely beef-based with onions, butter, and no dominant ketchup, vinegar, or mustard base. These regions are largely historical and today the most enduring regional difference rests in the sauce or stock. Recipes perpetuated by hash masters are a source of immense personal and local pride and makers go to great lengths to retain the uniqueness of their hash recipes and cooking techniques. While many rural fire departments, agricultural clubs, and other civic organizations cook hash for community fundraisers, the most prolific producers are locally owned barbecue restaurants, many of which developed from family “shade tree” cooking traditions. While hash might have been born out of necessity, this one-pot treasure has long since made the transition to a “comfort food.”

Saddler Taylor, Curator of Folklife & Research at McKissick Museum, University of South Carolina.

Nf utvol 02:09, 17 September 2007 (UTC)

[edit] Scratch vs Canned

In my experience, corned beef hash that is prepared from scratch and not out of a can is generally not mashed together but chopped, similar to the description of biksemad. Many cheap restaurants that have hash on the menu are serving it out of a can, and so my guess is that restaurants wish to distinguish their "from scratch" dish from canned hash by dicing it more coarsely and by not mashing it. -Kyle 13:08, 15 April 2008

I agree, though it can be said almost anything made from scratch is better than canned, ;).132.160.43.102 (talk) 17:41, 24 April 2008 (UTC)