What do you think of when it comes to corned beef hash? Maybe your Mom would buy a can of hash once in a while when you were a kid. Some kind of weird breakfast thing that wasn’t all that great. In fact the Hormel company put that hash in a can in 1950, and claims they introduced it to the American market, but the history of hash certainly predates that.

What is hash?

The word hash comes from the French word for chop. Kind of like Chop Suey, Hash is a fancy word for leftovers. In the southern United States, particularly South Carolina and Georgia, hash was a trick barbecue restaurants use to get rid of their leftover pork. Basically, a hash is taking cooked meat, chopping it up, mixing it with potatoes and some other vegetables and cooking it again. It’s often served for breakfast with some eggs. The dish gained popularity during WWII due to rationing of meat. It was a way to stretch meals just a little further in lean times.

The hash resurgence

Once thought of as a poor man’s food, high-end chefs in recent years have taken hash to a whole new level. While traditionally hash was made with corned beef, roast beef or maybe barbeque pork, some restaurants now have hash dishes that are much more interesting. Meats used in hash now include things like leftover prime rib, pastrami, lamb neck and even duck tongue (really? who knew ducks even had tongues??)

Some variations are things like a peppery pastrami, beef tongue and black truffle hash served with a duck egg, maple chicken hash with granny smith apples and a southwestern hash with green chilies. While these all sound delicious, this month, as a part of our log cabin cooking series, we are bringing you a recipe for a campfire hash. Why? Because campfires and the outdoors remind us of log cabins, and what’s better than a warm traditional breakfast served out on the deck of your log home beneath the pines?

Cast Iron Campfire Hash

This campfire hash recipe is more traditional than these fancy restaurant has recipes.

Ingredients
2 tablespoons oil
2 cloves minced garlic
1 large chopped onion
2lbs red potatoes – peeled and cubed
1 pound of meat. This can be corned beef, sausage, bacon, chicken or a combination. Chopped
4 oz chopped green chilies

Direction
In a large cast iron skillet, add a little oil (or butter) and cook the onions. Add the garlic and cook for another minute.

Add potatoes and cook uncovered for about 20 minutes.

Add meat and cook until the potatoes and meat is browned.

Add the green chilies and heat until warm.

Serve with some eggs, or just cook the eggs with the meat and potatoes for a hearty log cabin style breakfast. Enjoy your breakfast in your beautiful TruLog log home (or maybe out on the back patio)!

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