Making Hash

Anyone who tries to gussy up hash needs therapy.

Chicken hash is for lunch, corned beef for breakfast, but serve hash, with or without gravy any time. Thus the rules of the universe are established within our sphere.

Beard said that in the most perfect hash he’d ever had—somewhere the hell in Minnesota—the meat was “perfectly cubed.” This strikes me as bizarre because most people make hash from leftover or canned meats too tender to cut, much less cube.

Sometimes I’ll use the leftover roasted potatoes, but if I’m serving it for breakfast, I’ll cut a fresh red potato into a small dice and cook in oil until browned and done through.

Don’t ask me why. If we’re incapable of the inexplicable, then we are nothing.

Sometimes I’ll throw in an onion, but I don’t belong to the pepper crew. Basic seasonings: salt and pepper, paprika; a little dry mustard is a nice touch.