Does Corned Beef Hash Have Pork in It

Culinary dish of chopped meat, potatoes, and fried onions

Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, pregnant "to chop".^[one] Information technology originated as a mode to utilise up leftovers. In the U.s.a. by the 1860s, a cheap restaurant was chosen a "hash house" or "hashery."^[2]

Canned corned beef hash became particularly popular in countries such equally Britain, French republic, and the United states, during and after the 2nd Globe State of war as rationing limited the availability of fresh meat.^[iii]

Hash may be served for breakfast, dejeuner, or supper. When served for breakfast in the U.s. hash may come up with eggs, toast, hollandaise sauce, or even baked beans.^{[4] [v] [6] [vii]}

Loftier-end restaurants offer sophisticated hash dishes on their menus.^[8] Modern preparations can be made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak.^{[two] [9]}

U.s.a. [edit]

"Hash" of many forms was function of the American nutrition since at least the 18th century, as is attested by the availability of numerous recipes and the existence of many "hash houses" named after the dish.^{[ten] [9]} In the Usa, September 27 is "National Corned Beef Hash Solar day."^[11]

Classic American corned beef hash originated in the New England region of the United States as a way to employ up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions.^{[4] [5] [7]} A red flannel hash is made with beets instead of potatoes. Fish hash, including salt cod hash, has been observed in historical New England cuisine.^[2]

Corned beefiness and cabbage dinners are an Irish-American tradition from the 1800s that are now ordinarily held across the U.s.a. on St. Patrick's Solar day. Corned beef hash is too commonly served on St. Patrick'due south Twenty-four hour period, as well as around American Thanksgiving and Christmas.^[12]

In the Midwest it was common to bind a hash together with a white sauce thickened with flour.^[iv]

Alternatively, in the southern U.s., the term "hash" may refer to two dishes:

• A Southern traditional blend of leftover pork from a charcoal-broil mixed with barbecue sauce and served over rice.^[5] This is a common side dish at barbecue restaurants and pig pickin'south notably in Southward Carolina and Georgia.
• In Texas, a thick stew made up of pork, chicken and beef, traditionally seasoned with common salt and pepper and other spices, is reduced overnight over an open up flame in an atomic number 26 washpot or hashpot.^[v]

Some areas in the South also use the term hash to refer to meat, such every bit wild game, that is served as barbecue or pulled meat that is boiled first.

UK [edit]

Equally early as the 14th century, English people were making hache or hachy. According to cookbook writer Steven Raichlen, "The English diarist Samuel Pepys waxed grandiloquent about a rabbit hash he savored in 1662".^[ii]

An 18th century recipe for "first-class hash" was made by preparing a seasoned roux with herbs and onion, cayenne, mace and nutmeg, then adding to it broth or gravy and stirring in mushroom catsup. In this sauce the cold beef would be simmered over gentle heat. Simpler recipes would omit some of the fancier ingredients similar mushroom catsup and add filling root vegetables like carrots and boiled potatoes.^[thirteen]

"Norman hash" was a dish of gravy and onions served over slices of leftover roast beefiness.^[14]

Other countries [edit]

Hash in Denmark, known in Danish as "biksemad" (roughly translated, "tossed together food"), is a traditional leftover dish usually fabricated with pork, potato, and onion, and served with a fried egg, Worcestershire sauce, pickled red beet slices, and ketchup or Bearnaise sauce. The coarsely-diced ingredients, rather than existence mashed into a paste, are readily discernible in their cooked class. A beef variant is known as "Royal hash", and a Southern Jutland regional dish including cream and served over pommes frites equally "King Frederik'south favorite".

In Sweden, there is a version of hash called pyttipanna^[fifteen] (put-in-pan) and in Finland, pyttipannu and Kingdom of norway, pyttipanne. It is similar to the Danish version. The Swedish variety Pytt Bellman calls specifically for beefiness instead of other meats and adding cream to the hash. Information technology is named after Sweden'south 18th century national poet Carl Michael Bellman.

In Austria and perchance more specifically Tyrol, in that location exists a similar dish chosen "Gröstl", usually consisting of chopped leftover meats (frequently being pork sausage), potato and onions fried with herbs (typically marjoram and parsley) and and so served topped with a fried egg.

In Slovenia it is called ''haše'' and very oftentimes used every bit a spaghetti sauce. It is fabricated out of minced pork and veal meat, tater sauce, onion, garlic, flour and spices.

In Spanish, Portuguese and Latin American cuisines, in that location is a similar dish chosen picadillo (Castilian) or carne moída (Portuguese). It is made with ground meat (usually beefiness), tomatoes (love apple sauce may exist used equally a substitute), vegetables and spices^[xvi] that vary past region (the Portuguese and Brazilian version is generally carne moída refogada, very heavy on garlic, in the form of an aioli sofrito called refogado, and ofttimes too heavy on onion and bell peppers). It is oft served with rice (information technology can be fried in aioli sofrito if those who will eat have a strong fondness for garlic), equally well equally okra, in the form of quiabo refogado—okra fried in an aioli sofrito, just every bit the hash itself and the collard greens used in feijoada—, in Brazil, there constituting a staple) or used equally a filling in dishes such as tacos, tostadas, or every bit a regular breakfast hash with eggs and tortillas (not in Brazil and Portugal). In Brazil and Portugal, information technology is used as bolognese sauce for pasta, and also used as a filling for pancake rolls, pastel (Brazilian pastry empanada), empadão and others (non with okra equally it is far also perishable to be used in a fill for fast food and its consumption together with wheat flour-based foods oft does not fit cultural tastes). The proper noun comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb picar, which means "to mince" or "to chop".

In the Philippines, hash is similar to that of Castilian and American versions. Commonly called as carne norte con patatas and it is known as a breakfast fare for it includes corned beefiness, garlic, and potatoes. Another variant, chosen Pork Giniling (Giniling pregnant Ground) or Giniling na Baboy is similar to that of Picadillo that includes carrots, potatoes, and hard boiled egg in tomato sauce.

In Germany, Labskaus is fabricated with beef or corned beef minced with onions and boiled potatoes and fried in lard. Beetroot and herring may be added, or served as a side dish.^[17]

See besides [edit]

• Bubble and squeak
• Hayashi rice
• Labskaus
• Antechamber
• Stamppot

References [edit]

1. ^ Online Etymology Dictionary. Retrieved on 2012-09-28.
2. ^ ^{a b c d} "Brand a Hash of--Anything". Los Angeles Times. 1997-03-05. Retrieved 2019-09-12 .
3. ^ WW2 People's War – Proficient Comes From Evil: Function 1. BBC. Retrieved on 2011-04-09.
4. ^ ^{a b c} "The Humble Plate of Hash Has Nobler Ambitions". New York Times. January four, 2011. Retrieved 2014-01-17 .
5. ^ ^{a b c d} "Corned Beef Hash: A New England Staple | Persy'due south Identify". persysplace.com . Retrieved 2019-09-12 .
6. ^ "Greater Boston's Best Breakfast Spots". Retrieved September eleven, 2019.
7. ^ ^{a b} "Red Flannel Hash | Yankee Recipe Athenaeum (1972)". New England Today. 2018-04-23. Retrieved 2019-09-12 .
8. ^ William Porter (2012-08-21). "Hash: Recall outside the can with this cross-cultural dining staple". The Denver Post . Retrieved 2014-01-17 .
9. ^ ^{a b} "The King of the Concoctions". Chicago Tribune. 1988-12-25. Retrieved Apr 7, 2012. No Matter How You Chop It, Hash Makes Leftovers Into A Banquet. William Rice, Chicago Tribune
10. ^ Hess, Mrs. Glasse ; in facsimile, with historical notes by Karen (1998). The art of cookery made manifestly and easy. Bedford, Mass.: Applewood Books. pp. 63, 73, 79. ISBN1-55709-462-4.
11. ^ "Breakfast buffet: National corned beef hash day". CNN. 2011-09-27. Archived from the original on 2011-09-29.
12. ^ columnist, Text by William Rice, Dominicus`due south food and vino. "THE King OF THE CONCOCTIONS". chicagotribune.com . Retrieved 2019-09-12 .
13. ^ Acton, Eliza. Modern Cookery for Private Families.
14. ^ Acton, Eliza. Modernistic Cookery for Individual Families.
15. ^ Harding, Paul; Mark Elliott; Steve Kokker; Tom Masters (2007). Scandinavian Europe. Lonely Planet. ISBN978-one-74104-553-6.
16. ^ Picadillo | Define Picadillo at Dictionary.com. Dictionary.reference.com. Retrieved on 2011-04-09.
17. ^ [i], Recipe for labskaus at Virtually.com

External links [edit]

• 'Hashed Beef, Obviously' at The Household Cyclopedia – A recipe for hashed beefiness from an 1800s cookbook
• Scandinavian Hash (Biksemad) recipe
• BBQ Hash Recipe at about.com – Recipe for BBQ Hash and Rice
• Hash – Chapter full of hash recipes from Mrs. Owens' Melt Book (1903)

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Source: https://en.wikipedia.org/wiki/Hash_(food)

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