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Hash: Old Favorites and New Takes

Martha Stewart Living, April 2007

Invented centuries ago by clever cooks as a way to put leftover meat and potatoes to good use, hash has long been associated with frugality and a satisfyingly hot-from-the-skillet heartiness. However, its enduring appeal on menus and in home kitchens lies not just in its economy or even in its ability to satiate, but in its almost limitless adaptability.

Over the years, hash has become a catchall term for almost any combination of chopped ingredients whose diverse flavors come together amiably in a skillet. In fact, the early written recipes for hash from the nineteenth century rarely included quantities for ingredients. They were intentionally vague to accommodate ever-varying amounts of ingredients. Indeed, hash has few, if any, rules to abide.

When you embrace a spirit of innovation, the results can be startlingly good, whether you seek the signature goodness of classic corned beef or a less traditional interpretation with salmon and dill. After you cook up a few of our variations, invent some new ones. It really doesn't matter if they're made with leftovers or from scratch; you simply can't go wrong.

Get Our Hash Recipes:

Corned Beef and Root Vegetable Hash
Smoked-Salmon Hash
Turkey and Sweet-Potato Hash
Red Flannel Hash Cakes

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