Let’s be blunt. This ain’t no street hash and it’s not from an “edible store”. This is the real thing. Totally on the up and up and you don’t have to be 21. This is the best hash I’ve tried in a long time and you don’t have to wait in line. Rich and full of flavor with lots of earthy notes. Gentle and hip and comforting all in one bite. Savory, sultry and mellow and perfect for a Sunday morn. This is something the whole family can enjoy.
I don’t know about you but I really get stoked on comfort food. I look forward to certain leftovers just so I can make some hash. And this hash is really the best I’ve had. (Next to those summers decades ago that I spent in Denmark and another weekend? day? summer? in Amsterdam.) You know I love potatoes, but no potatoes in this. A few ‘shrooms puts this over the top and into psychedelic land. Well, that and a bit of heavy cream sends me totally from terra firma.
Yeah, we all know Colorado became the first state to legalize marijuana Mary Jane. Years ago I probably would have jumped for joy, but now I only jump rope, and that doesn’t happen very often. Now it is here and I’m a bit too underwhelmed by the whole thing. Right now the only thing weed would do to me is make me eat more, sleep more and smile more. And I don’t need that. Well-maybe the smile more… Of course, I do have a few aches and pains but I best solve those on my own.
We all know hash-don’t we? The delectable dish of chopped meat and vegetables. An odds and ends kind of dish. I just checked out The Encyclopedia of American Food and Drink by John F. Mariani at the library. (A great book, by the way. At least if you like weird and interesting food facts, like I do.) They say that hash comes from an old French word, “hacher” that means to chop. In the mid 19th century hash was associated with cheap restaurants called “hash houses or hasheries.” I kid you not. It goes on to say that on an 1850 menu from the El Dorado Hotel in Hangtown, CA was an item for Low Grade Hash at 75 cents or 18 Carat Hash for a dollar. I’m not slinging made up hash at you. I got this from a real book.
No, I’m not smoking anything right now and I’m already in a pretty good mood so I’m not kidding when I tell you that this hash will put anyone in a pretty good state, though it might not be Colorado. This hash might not give a Rocky Mountain high, but it sure beats smoking tea. And if you do be smokin’, tokin’ da weed, you just might get the munchies… which leads me back to this hash. In which case, please feel free to partake.
I present to you today a turkey hash that dates back to 1839, from the great state of Kentucky. It was considered a breakfast dish and often served with corn meal cakes. I didn’t get to those. I just served this hash on toast. And Manservant had to have his egg. We ate this for dinner. And we ate this for breakfast two days later. At that point, I refried this in more butter to warm it, which also crisped up the edges into glorious little, brown, buttery bites. I have to tell you this stuff is good. Best hash I ever had!
Derby Day Turkey Hash (Real American Breakfast by Cheryl Alters Jamison and Bill Jamison)
Yield: 4 Servings
Prep and Cooking Time: About 45 minutes
3 T unsalted butter
2 T bacon drippings or oil
2 c chopped onions
1/4 lb thinly sliced mushrooms
3 T flour
2 c chicken or turkey stock
3 T heavy cream or half and half
1 T Worcestershire sauce
1 T tomato based bbq sauce
3-4 c diced and cooked chicken, turkey, beef or pork
1/4 c minced Italian parsley
Salt and Pepper
Warm the butter and drippings in a large, heavy skillet over medium high heat. Add the onions and cook for a minute, then add the mushrooms. Cook for 5 minutes, warming it through.
Pat the mixture down and let it cook until it begins to brown-about 6-8 minutes. Scrape it up with a sturdy spatula, getting up any brown bits. Sprinkle flour over it and stir until it is incorporated. Now pour in the stock, cream, Worcestershire sauce and bbq sauce. Bring the gravy like mixture to a boil. Cook it down for about 10 minutes, until it is so thick that when you pull a spatula through it leaves a trail. Scrape up from the bottom while the mixture cooks. Add your cooked meat of choice, parsley and salt and pepper to taste.
Scrape the hash back up again. Continue cooking and scraping until the liquid is cooked down and the hash mixture remains moist, but has a few crisp edges, another 6-8 minutes. Do not turn the temperature down unless you’re close to burning the mixture. You need the heat to develop a rich, brown crust.
Serve over toast and add a fried egg if you’d like! Now just chill out. Peace, man!