Elise,
The has recipe looks good, but to be fair:
1. Shouldn't one always make hash with green
peppers in the mix?
2. Shouldn't hash only be eaten late at
night?
3. Shouldn't one consume a lot of alcohol
ahead of eating hash?

A couple of more thoughts here on the hash thing, because it really is important...

1. Most of my world lacks a meat grinder at home. This does not preclude the ability to make hash. Just dice finely with a knife, and it really does work.
2. The recipe above lacks any mention of the critical ingredient of the egg. Hash is an ideal complement to one or two eggs. What I like to do is fry them at the end in the middle of the well browned hash. Sunny side up is fine.
Rick

all your comments bring back wonderful memories of my mom's hash. In an effort to give our food plan some variety, I'm trying hash out on my family for the first time. Thanks for the tips and comments. I'll let you know how my menfolk react to this scrumptious dish.

I remember hascheeknoedel fondly from my childhood in Austria. I even have a recipe for them. but they involve not only minced meat, but also minced sausage. In Vienna, you can't get minced sausage because the salt ruine the machine. Here in London, you can't get minced pork for ethnic reasons. will I be able to eat hascheeknoedel (hash dumplings) again? Will try on my upcoming trip to the "home"land.

Noooooooo...for hash you need corned beef. Mix with mash potato, add a little mustard, put in an oven proof dish. Cover with grated cheese & place in oven for 10 mns to melt & brown cheese

Yea, this has become a favorite for me here in Asia. I am lacking a grinder though that that is too heavy to lug around in my travels anyway. I make "something" that I call "hash" however, lacking a better name for it.

Half a kilo of ground beef, the fresher the better
1 large onion

2 medium potatoes

Half a clove of garlic (6-7 sections)

Tabasco Sauce or Chili Sauce

Ketchup

Some oil
Salt

Method of cooking depends on access to cooking equipment. If I have 2 frying pans available, I cook the meat and the other stuff seperately, otherwise, potatoes in first, then everything else.

The one pan method is easiest and easiest to clean up.

Onion is peeled, cut in half, each half is diced large. Potato is frenched with the skin on. Garlic is sliced.

Oil the pan, add some water, and throw in the potatoes, stirring for a while, then add chili sauce or Tabasco until it is more or less infused into the potatoes.

Add a little more water and toss in the rest, leaving the meat for last.

Add more sauce, either Tabasco or Chili until you are satisfied and add a little salt.

Go after the meat to make sure it crumbles finely and is well mixed with the other ingredients.

Keep stiring with a spatula or whatever you have until the meat is well done, the potatoes are soft, the onion is limp, garlic a little burned, and water mostly evaporated.

Turn down the heat and let the water finish boiling off.

You can strain off the fat and whatever residue is left, serve with ketchup. The beer here sucks, but a Bacardi Breezer, Chu-Hi, Sky Blue, or whatever goes well with it.

I just want to know a traditional recipe for hash at a traditional southern bbq restaurant. My soon to be mother-in-law said sometimes she makes it with creamed corm to help it stick together. I'm on a low-carb "life-style" and didn't think it had potatoes. I also thought it is made with pork.

Do the potatoes need to be pre-cooked?

Thanks for the great hash recipe. I've made "hash" without running the ingredients through the grinder, but... in all fairness, any hash I've ever had away from home has been a finer hash. I'm going to try this recipe, because I like the idea of the crispiness, and I'll add an egg or two to the meal. Thanks for this posting

I've never had hash ground up like you describe. Usually, it's leftover pot roast and vegetables (carrots, potatoes, etc.). We chop all rather coarsely, fry up some chopped onion and then add the rest to a cast iron (the best!) skillet. Throw in little leftover gravy, season and fry till you get a little caramelization...

Hash from heaven.

At Blue Ribbon Bistro we save all the beef tenderloin and Prosciutto scraps and trimmings from the week. the meat is diced and combined with blanched diced red potatoes, caramelized onions, garlic and fresh oregano and sauteed together with olive oil. We top the hash with two eggs any style. A little cracked black pepper at the table finishes the dish. Additional salt is unecessary because the Prosciutto is quite salty. Try it out.
DK

Johanna-I don't know where you live in London but minced pork is readily available at supermarkets all over the UK. Traditionally minced meat was used in shepherd's pie (lamb) and cottage pie (beef). Mind you they were made with left overs and with cooked minced/ground meat. I see no reason why you can't cook these dishes with raw meat. Estelle

This recipe is perfect. I am the fourth generation in my family and it is has been made this way through them all. Happy Eating.