Try our delicious hash recipes! Go back to your school years

Honestly, as a kid I loved hash from the school cafeteria.

Therefore, I think it would be a shame to neglect the recipes on it.

Because from quality ingredients, it can be really good.

So join us in it!

Beef hash

Beef hash is a great way to use leftover roast meat in a whole new way. The recipe is full of potatoes, onions, garlic and roast meat.

What will we need

• 1 tablespoon of olive oil
• 1 large baked potato (washed and diced)
• 1/2 medium onion (diced)
• 2 ribs of celery (diced)
• 1 clove of garlic (chopped)
• 750 g roast beef (shredded)
• 1 teaspoon cornstarch
• salt
• pepper

Method

• Add the olive oil to a medium skillet set over medium heat.
• Add the diced potatoes and cook, stirring frequently, until soft on the inside and crispy on the outside, about 5 minutes.
• Add the onion and celery and cook until soft, about 3 minutes more.
• Stir in garlic and shredded beef and cook until beef is heated through.
• Stir in the cornstarch until well combined.
• Add salt and pepper to taste and serve.

Roast pork hash

Crispy pork and potatoes combine to make a meal that can be enjoyed at any time of the day.

What will we need

On hash

• 675g golden or russet potatoes (diced)
• 2 tablespoons (30 ml) of white vinegar
• salt
• black pepper
• 285 g of asparagus
• 1 fresh chili pepper
• 60 ml lard (or vegetable oil)
• 340 g roast pork shoulder (chopped)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

To serve

• Thinly sliced spring onion
• Fried eggs (optional)
• Warmed Corn Tortillas (optional)
• Lime marigolds
• Homemade or store-bought salsa (optional)

Method

• For the hash, put the potatoes in a pot and cover with 2 liters of cold water. Add the vinegar and 2 tablespoons of salt.
• Bring to a boil. Reduce heat to low and simmer until tender.
• Drain the potatoes, then set aside.
• Meanwhile, heat a large cast-iron skillet over high heat.
• Add the asparagus and chili pepper. Cook, stirring occasionally, until the asparagus and bell pepper are browned all over and the asparagus is cooked through, 4 to 8 minutes.
• Carefully add 1 teaspoon of fat (or vegetable oil) to the pan, toss to coat the vegetables, and season lightly with salt and pepper.
• Transfer the vegetables to a cutting board. Once the vegetables have cooled enough, cut the asparagus into pieces and remove the seeds from the pepper and finely chop.
• Return the pan to the stove and reduce the heat to medium.
• Add 1 tablespoon plus 2 teaspoons (25 ml) fat (or vegetable oil) and add the meat.
• Season lightly with salt and pepper and cook, stirring occasionally, until the pork is golden brown and crisp on all sides, 8 to 10 minutes.
• Then set the meat aside.
• Add the remaining 2 tablespoons (30 mL) of fat (or vegetable oil) to the skillet and increase the heat to medium-high.
• Add the potatoes and season lightly with salt and cook, stirring occasionally, until the potatoes are dark brown and crispy on all sides, about 20 minutes.
• Add the cilantro, chili powder, and cumin and cook, stirring often, until the spices are fragrant, about 30 seconds.
• Return the pork, asparagus, and chili to the pan, stir, and continue to cook until all the ingredients are heated through, about 2 minutes. Season with salt and pepper.
• Before serving, sprinkle with scallions and/or cilantro and top with fried eggs. Serve with warmed tortillas, lime and salsa.

Hash with halloumi and egg

Make this hearty halloumi hash for brunch. You only need a handful of ingredients and a pan, making it the perfect camping meal

What will we need

• 2 tablespoons of vegetable oil
• 700 g potatoes (cut into 1 cm pieces)
• small bunch of spring onions (chopped)
• ½ teaspoon paprika
• 250 g halloumi (cut into 2 cm pieces)
• 4 eggs
• chilli sauce (for serving)

Method

• Heat half the oil in a large pan and fry the potatoes over a medium heat for 10-15 minutes, stirring often, until soft in the center and crispy on the outside.
• Add the white parts of the scallion and pepper. Cook for another minute.
• Put the potatoes to one side of the pan, then add the rest of the oil and fry the halloumi pieces until slightly golden.
• Mix the potatoes with the halloumi with some spices.
• Crack the eggs into the pan and fry until cooked to your liking.
• Place an egg on top of the hash, then drizzle the chilli sauce over it all and sprinkle with the green parts of the spring onions.

How did hash as a food originate?

Hash is a mixture of food cut into small pieces. The term comes from the French hacher, meaning “to chop”. Learn more about hashing in this article on our website .

The concept of hash probably dates back to the earliest times, when cooks diced whatever ingredients they had on hand and threw them into a pan to prepare a hot meal.

The first recipe for hash appeared in England in the 14th century. The term “hash” was given to dishes where leftover meat was simply chopped.

An 18th century “superb hash” recipe adds cayenne pepper, herbs, onions, spices (nutmeg) to the recipe, then thins it with stock or gravy and adds mushroom mash and stews cold chopped beef in it.

Hash recipes are found all over the world, and everywhere you can find something extra. There’s everything from pickled beetroot in Denmark to Worcestershire sauce in England to tomato sauce and lots of garlic in Portugal and Brazil.

To make a meat hash, chopped meat is usually mixed with chopped onions, chopped potatoes and spices.

And it is most often served with fried or poached eggs and toast.

It can be served for breakfast, but it can also be served for lunch or dinner with a salad. Make it special by adding some of these enhancements to the recipe, such as crispy and sliced bacon, grated or sliced cheese, fresh herbs (chives, parsley), garlic, and something to nibble on like toasted tortillas, chips, green peas, chili peppers, ketchup sriracha, sour cream. Hash also goes well with sauces such as cheddar cheese sauce, béarnaise, hollandaise, tomato sauce. You can spice it up with other spices and ingredients, such as Chinese five-spice mixture, curry, red chili, spring onions, hard-boiled eggs, cherry tomatoes, and zucchini.

You don’t have to strictly stick to beef or pork, it can also be prepared from duck or other poultry, fish and crustaceans, lamb, steak, or venison.