Every other week my boss and friend Annie Mahle has a column in the Portland Press Herald, Maine’s largest newspaper. This week when I got ready to edit the column running in this week’s paper I read the word Hash. Yuck. Ick. Nasty. Right?
As a kid my grandparents used to serve us canned corn beef hash over toast with a Sunnyside up egg. I hated it then and I imagine if I even saw or smelled it now I’d feel the same way. The reason for my vile response is one of those things – you know where you had something so much growing up as a child that the mere thought of it turns your stomach? Yep I feel that way about hash. I shared this story with Annie which is how it became part of her column this week. Yep the crap-in-a-can comment, that’s me. It’s funny how some things stay with you. 🙂
Now if you’d asked me a year ago I would have told you there is no way I’m making hash let alone eating it. Hash is gross. But something changed my mind. My husband and I were out to dinner at In Good Company and one of the sides was this lovely roasted root vegetable mixture. When I asked the chef (also my aunt) what it was I was floored by the response. Root Vegetable Hash she says. No freaking way that delicious roasted goodness I had just eaten was hash. No way. It was then she explained that hash is just a coarse mixture of various ingredients. Huh.
I never did make the root vegetable hash like we’d had for dinner that night but my thought on hash certainly changed. So when I read this week’s recipes I thought – I’m going to make it. And last night I did. And it was good, no it was pretty darn tasty is what it was. I’m already looking forward to the leftovers!
Below you’ll find the recipe which should be up on Annie’s blog At Home & At Sea in a week or so and if you want to read the whole column she wrote and/or see the other recipes included in the column just hop on over to the newspaper site. If you end up giving this recipe a try, be sure to let me know how it turned out.
Oh and I know this photo is awful – sorry about that. I’ll be so happy when my lighting supplies finally come. 🙂
**My notes on the recipe** I used 2 tablespoons of Worcestershire because I love the flavor but this meant that I didn’t use as much salt because the sauce itself is pretty salty. I also didn’t do the poached eggs but 1 fried egg per person in our family as I was using the hash as a main dish over a bed of garden spinach. It was quite filling. This recipe easily fed my family of 3 with leftovers for my lunch today and another serving or two after that. Would I make this again? YES. Would my family eat it again? YES
PORK, BUTTERNUT SQUASH and POTATO HASH with THYME
4 to 5 cups cubed red-skinned potatoes, about 3 large potatoes
3 tablespoons extra virgin olive oil
2 cups peeled, seeded and cubed butternut squash, 1/2 pound
1 1/2 cups diced onions, about 1 medium onion
1 1/2 pounds cooked pork loin, cubed
2 tablespoons fresh thyme, leaves removed from stem
Salt and pepper will vary depending on how the pork was seasoned
1 to 2 teaspoons Worcestershire to taste
Bring a medium stock pot of salted water to a boil. Add the potatoes and cook for 10 to 15 minutes, or just until the potatoes are fork tender. Drain and set aside.
Meanwhile, in a large skillet, heat the olive oil and add the squash and salt and pepper. Saute for 8 to 10 minutes or until the squash begins to brown and become tender. Add the onions to the pan, and saute until the onions are translucent and the squash is tender. Add the potatoes, thyme, salt, pepper and Worcestershire.
Once the hash is done, set aside with a lid. If your poaching contraption only cooks 4 eggs at a time, fill a large, ceramic mixing bowl with hot water and set by the stove. This will hold the eggs at a warm temperature until they are all finished cooking.
To poach the eggs, use an egg poaching pan or silicone poaching pods. Bring a small amount of water to a simmer in the bottom of the pan and add the eggs in their poaching cups. Cover with a lid and poach for 3 to 4 minutes, or until the whites are firm and the yolk is still runny.
Remove the eggs from their cups by running a dull knife around the edge, and turn them out into the now-warm water. When all the eggs are done, plate the hash up individually and top with two eggs. Serve immediately.
Recipe by: Annie Mahle (c) 2011