Real Hash: A Vanishing Breed?

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HughYeman
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2005/04/26 11:29:03 (permalink)

Real Hash: A Vanishing Breed?

While ordering breakfast at a diner on Sunday I asked the waitress if they had homemade hash. She said "No" and it occurred to me that it's been a long time since I got a "Yes" to that question. Real homemade hash is so much better than that crap that splops out of a can that I don't even think of them as the same thing. I have vivid memories of homemade corned beef hash from years ago in diners that have sadly gone out of business or changed ownership, and I lament the dearth of such stuff nowadays. Is this a nationwide phenomenon?

-Hugh
#1

31 Replies Related Threads

    DaveM
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    RE: Real Hash: A Vanishing Breed? 2005/04/26 11:55:30 (permalink)
    I agree.
    You cherish the ones that doe serve it homemade-and you end up recommending those places to your Roadfood brethren.
    Unfortunatly, food distributers like SYSCO provide an acceptable canned hash that is convienient to store and cook.
    Friendly Toast in Portsmouth,NH and Deluxe Town Diner in Watertown,MA are 2 examples I can think of immediately who serve hash from scratch.
    #2
    wheregreggeats.com
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    RE: Real Hash: A Vanishing Breed? 2005/04/26 11:58:36 (permalink)
    Two more:

    -John O'Groats in LA

    -The Hash House in Vegas
    #3
    wanderingjew
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    RE: Real Hash: A Vanishing Breed? 2005/04/26 12:19:20 (permalink)
    I tend to disagree that homemade hash is vanishing. I believe it's a reginonal thing. Here in New England you will find plenty of "hash houses".
    #4
    carlton pierre
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    RE: Real Hash: A Vanishing Breed? 2005/04/26 17:08:46 (permalink)
    I had breakfast at a little breakfast place in VA Beach awhile back on Pacific Ave but I've listed the name in another thread. There specialty was homemmade CBH and it was quite good. Only real CBH I think I've ever had.
    #5
    Lucky Bishop
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    RE: Real Hash: A Vanishing Breed? 2005/04/26 17:21:30 (permalink)
    quote:
    Originally posted by DaveM
    Friendly Toast in Portsmouth,NH and Deluxe Town Diner in Watertown,MA are 2 examples I can think of immediately who serve hash from scratch.


    Don't forget Zaftig's, in Coolidge Corner, which starts with the brisket leftovers from the previous day. It's usually quite sour, which you don't see a lot of in hash these days.
    #6
    lleechef
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    RE: Real Hash: A Vanishing Breed? 2005/04/27 00:17:03 (permalink)
    At the Old Irish Alehouse in Dedham (when I was the chef there)we always used the left-over briskets to make corned beef hash. I still do it at home. Today for in-flight catering they requested 3 portions of corned beef hash so we got a big can from Costco. When I opened it and smelled it I yelled, "Here kitty, kitty!" That stuff smells like pet food!
    #7
    Top
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    RE: Real Hash: A Vanishing Breed? 2005/04/27 06:42:04 (permalink)
    What's for Supper in Norridgewock makes an outstanding hash: big chunks of cornned beef and potato, just enough onion.
    Despite the name, it's a good place for breakfast.
    Top
    #8
    Birdhunter
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    RE: Real Hash: A Vanishing Breed? 2005/05/01 21:39:46 (permalink)
    We have a Tavern/Restaurant that has the best hash on Sunday moning,it's made from there Saturday night left over prime rib.
    I have it fried,nothing better with eggs.
    "Birdhunter"
    #9
    jinjo76
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    RE: Real Hash: A Vanishing Breed? 2005/05/01 21:52:23 (permalink)
    My favorite in a restaurant,
    http://www.originalpancakehouse.com/
    Jonathan
    #10
    Wistah
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    RE: Real Hash: A Vanishing Breed? 2005/05/01 22:46:03 (permalink)
    My favorite place for homemade corned beef hash here in central MA is Jakes Coffee Shop in Marlboro.....fantastic stuff but they don't have it every day.
    #11
    yumbo
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    RE: Real Hash: A Vanishing Breed? 2005/05/01 23:26:36 (permalink)
    One more: the Big Apple Diner in Bremerton, Washington. Nice big chunks of corned beef. None of this pulverized crud.
    #12
    chicagostyledog
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    RE: Real Hash: A Vanishing Breed? 2005/05/02 16:21:57 (permalink)
    Yumbo, Benji's Deli in Milwaukee makes a very respectable corned beef hash which is the real deal made with Vienna corned beef. You even get a fresh toasted bagel with it.
    #13
    yumbo
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    RE: Real Hash: A Vanishing Breed? 2005/05/02 21:45:47 (permalink)
    quote:
    Originally posted by chicagostyledog

    Yumbo, Benji's Deli in Milwaukee makes a very respectable corned beef hash which is the real deal made with Vienna corned beef. You even get a fresh toasted bagel with it.

    Yep. I had it two days ago for b'fast! And it comes with two of the most perfectly poached eggs. The cook that does the egg poaching is an artiste.
    #14
    UncleVic
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    RE: Real Hash: A Vanishing Breed? 2005/05/02 22:03:54 (permalink)
    This may be bad, but I remember our Local A&P (long long gone) used to sell some good stuff also (deli or meat counter).. Barely remember it in the 60's, but definatly in the early 70's when it used to be the norm to serve. Then came that canned stuff.. Grown up, I tried some out of a can in the mid 80's... YUK... Roomate used to swear by it, but I couldnt handle that canned stuff.. Tried it again in the mid 90's out of a can.. even worse... I'm sure someone around here serves it, but probably classify it as gourmet and take your left arm and leg to sample it... ARGHHHH... I think the only option left here is to make it myself...

    #15
    RubyRose
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    RE: Real Hash: A Vanishing Breed? 2005/05/05 08:15:04 (permalink)
    I had breakfast last week at a newly opened locally owned restaurant and one of the items on the menu was crab hash. Someone at my table ordered it and said it was delicious - claw crabmeat, diced potatoes, onions and sweet red peppers fried with some Old Bay seasoning. I'd never seen that before.
    #16
    blizzardstormus
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    RE: Real Hash: A Vanishing Breed? 2005/05/25 20:57:23 (permalink)
    I own a restaurant "The Farmer's Kitchen" in Atlantic, IA & we make our own corned beef hash. I used to like the canned hash, but I will not go back.
    #17
    carlton pierre
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    RE: Real Hash: A Vanishing Breed? 2005/05/25 21:04:38 (permalink)
    Anybody make CBH at home? Care to share a recipe?
    #18
    UncleVic
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    RE: Real Hash: A Vanishing Breed? 2005/05/25 21:50:01 (permalink)
    quote:
    Originally posted by carlton pierre

    Anybody make CBH at home? Care to share a recipe?


    Ditto!
    #19
    SouthHillbilly
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    RE: Real Hash: A Vanishing Breed? 2005/05/25 22:17:47 (permalink)
    1 can of corned beef. . . you know the kind, in the tapered can. . . or if you insist, get a brisket or easier still, have them slice you some real thick at the deli.
    Chop up some onions fine and some potatoes in little cubes (no more than a 1/4").
    fry up the onions and potato in a little butter and oil.
    Add the chunks of CB.
    salt pepper to taste.
    A couple fresh eggs poached.
    It's hard to mess up making hash. . . it's supposed to be simple. . . just don't burn it.
    #20
    carlton pierre
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    RE: Real Hash: A Vanishing Breed? 2005/05/25 23:18:44 (permalink)
    Sounds absolutely delicious!! I'll try it.
    #21
    Graeme
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    RE: Real Hash: A Vanishing Breed? 2005/05/30 13:19:54 (permalink)
    Hawks Prairie Inn on I-5 at Lacey, Washington makes homemade hash from the previous evening's prime rib. Pretty good.

    Graeme
    #22
    SouthHillbilly
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    RE: Real Hash: A Vanishing Breed? 2005/05/31 00:27:49 (permalink)
    quote:
    Originally posted by Graeme

    Hawks Prairie Inn on I-5 at Lacey, Washington makes homemade hash from the previous evening's prime rib. Pretty good.

    Graeme


    My mother used to grind up any left over beef (she had one of those old fashioned iron hand grinders that clamped to the table), and make hash. Throwing out food or letting it go bad was absolutely against the rules. Sometimes the hash was better than the tough old pieces of meat she'd roast.
    #23
    billyboy
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    RE: Real Hash: A Vanishing Breed? 2005/05/31 01:09:43 (permalink)
    Zaftigs in the Coolidge Corner neighborhood area of Brookline, MA has great hash. Another place is the B&D Deli on Beacon Street near Washington Square in Brookline. The hash is very crispy on the outside and creamy in the middle. Amazing!
    #24
    essvee
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    RE: Real Hash: A Vanishing Breed? 2005/05/31 01:45:07 (permalink)
    DOn't use either canned corned beef or deli corned beef if you want it to taste right. Its origins are leftover boiled dinner, and only real corned beef will do. SouthHillbilly mom's grinding of the leftovers is truly old-fahioned and it's very rare to see it made that way today. One place that does, or used to at any rate, is the Miss Florence Diner in Florence MA. They would send it out in a round as big as a dinner plate, with a few slices of sweet red onion pushed into it. Crisp outside and creamy-textured inside because of the grinding. Outstanding.
    #25
    Rick F.
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    RE: Real Hash: A Vanishing Breed? 2005/05/31 06:24:46 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    John O'Groats in LA
    LA as in the city or the state?
    #26
    Rick F.
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    RE: Real Hash: A Vanishing Breed? 2005/05/31 06:31:17 (permalink)
    quote:
    Originally posted by SouthHillbilly


    A couple fresh eggs poached.
    We used to wait until the hash was almost ready to serve, then make indentations in it and break the eggs into them & cover the pan for a minute or two.
    #27
    Tim C
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    RE: Real Hash: A Vanishing Breed? 2005/06/02 15:32:55 (permalink)
    Chef's Hat in Williamstown, Mass. (on rt. 7 north of town, just s. of the VT border) is the best though some might find it a bit crispy.

    If you want a yuppified power breakfast New England roadfood experience, the red flannel hash at Henrietta's in the Charles Hotel complex in Cambridge, Mass (complete with poached eggs) is outstanding.
    #28
    renfrew
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    RE: Real Hash: A Vanishing Breed? 2005/06/02 15:49:05 (permalink)
    Lot of people posting Massachusetts places so I am intrigued that no one mentions the turkey hash at Charlie's Sandwich Shoppe in the South End of Boston. Been around forever, placed on the Historic Registry no too long ago.

    When i worked in the area I would have the hash at least 3 times a week...so good.
    #29
    linus
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    RE: Real Hash: A Vanishing Breed? 2005/07/03 12:10:40 (permalink)
    I grew up eating hash made with leftover roast beef and We still enjoy it. In fact, a friend came over with her kids and her oldest son ate almost the whole pan!
    Just fry thin sliced raw potato and onion til brown in a little fat, use a heavy skillet. when they're nice and brown but not burnt, add salt, pepper and nice sized chunks of leftover beef. turn heat down, cover and let sit just a few minutes until beef is hot and potatos are nice and soft.
    heat any leftover gravy to serve on the side. YUMMY!

    p.s. If you're so inclined, you can add sliced mushrooms to saute with the tators and onions. Add a dash of wine to the heated gravy. too.
    #30
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