"hash" news and stories

Happy Heavenly Hash Day!

Few Sunday brunch spreads are as satisfying as any sort of hash, the simple marvels that dress up meat and potatoes with an assortment of additions and seasonings in a one-skillet effort.

The dish traditionally relies upon a base of corned beef or roast beef, potatoes, onions and peppers, but the beauty of it is that it lends itself to using up leftovers of any sort -- spare herbs, extra vegetables, leftover meat, a variety of cheeses; the options are limitless.

But if you ask us, the best part about this delicious brunch recipe is how no-fuss it is: You simply throw together your ingredients in a skillet, heat and serve.

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Homemade hash (in contrast to that greasy stuff in cans), is not only one of the best ways to use leftovers but it's a rib-stickin' dinner in its own right (with or without a fried egg on top). Roast beef, turkey, corned beef -- hash is open to them all. KitchenDaily contributor Ruth Cousineau's secret to great roast beef hash is to add a bit of heavy cream, to hold all that meat and veg together in a smooth way. We guarantee you will put this recipe on constant rotation whenever you have leftovers -- and even when you don't.

Roast Beef Hash Recipe

Watch Guy Fieri make turkey hash in this video.

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A kettle of hash. Photo: Uptown Greenwood Development Corp.

Southern stew maven Stan Woodward will be rooting for the kettles at Greenwood, S.C.'s annual hash cook-off this week.

Carolina hash, an iconic Southern one-pot meal typically comprising chopped meat, potatoes and seasonings, is meant to be made in a black iron pot. But Woodward says apprehensive legislators and frantic health inspectors have conspired to endanger the open kettle tradition.

"I think it's sliding out from under view quietly," says Woodward, whose documentaries include "Brunswick Stew," "Burgoo," "Joe Gunn's Sheep Stew" and "Carolina Hash." "There used to be hash houses all over South Carolina."

Hash is one of the few dishes that seems to rigidly obey state boundaries: It's rarely found on menus over the South Carolina line. In the Palmetto State, though, the plantation-era concoction is a cherished barbecue accompaniment.