Let’s say you were on a mission to uncover the best places in Portland for breakfast. Would you a) Google it; b) head to The Pearl; or c) hire a brunch sherpa? While Google may result in an array of choices and The Pearl may suffice, the correct answer is C. Why? Because hiring a brunch sherpa […] Read More
I love pot pies! My Mom would bake up a batch and surprise us after a long day of sledding in the frigid Wyoming winters of yore. And so it was during my last hashcapade at Cafe Nell that the idea for this post was born. I was discussing what to do with leftover potato hash with my newest hashcapade tweep, Mark. A quick study, he asked, “What about a pie, a potato hash pot pie?” “Eureka!” I shouted, terrifying the other patrons as I rubbed my hands together like a deranged scientist. “Mark, that’s brilliant! That will be my next post!” And so it is…
Completely intoxicated by the idea of a hash pot pie, I discovered a slight problem – with over 25+ potato hash recipes, which should I choose? Smoked Salmon Hash? Beef Brisket Hash? Oh, the burdens a hash-obsessed foodie must bear! Fortunately, a spark from hashes gone by started to glow, starting with smoked paprika. The fire spread with thoughts of cognac. Whooosh! Instant flames of dueling death erupted as the obvious choice emerged: Homemade Ground Beef and Cognac Mushroom Hash! This time, however, I was going to spramp it up with beef tenderloin instead of homemade ground beef. Yusss!
The first secret to this delicious invention is found in the mushrooms. Sweated in butter and shallots, then infused with beef broth and cognac (I used Marsala) as it reduces, the results are nothing short of sublime. Take your time making these…I suggest a nice Pinot Noir or Syrah while you do so!
Once all the major components are prepped and cooked, the second secret is the mixture of smoked paprika (or pimentón in Spanish), crème fraîche and dill. I mix them in the bowl rather than the pan so the crème fraîche still retains it white creaminess.
The third secret to this fabulous hash pot pie is the crust. Use French pastry crust if you can find it, but more importantly, make sure to use the egg wash. The glaze from the egg and lovely color are simply a visual food coma waiting to happen!
I discovered the final secret – a smoked sea salt with big, flaky, toothsome crunches of pure delight. Sprinkle them on top and with each bite, you’ll be transported to the sunny shores of Spain, with the salty Mediterranean breeze embracing you like a long-lost friend. Seriously!
Okay. Time for the true test. The flavor profile was nothing short of stunning! With all those secret ingredients, the Beef Tenderloin Hash Pot Pie was superb. Smoky paprika balanced by crème fraîche. Decadent, earthy and demi-glace flavored mushroom with the bite of dill. Tender, succulent beef and potatoes wrapped in crust. Omnomnom!
Afraid that I might be more than a little biased, I gave a slice to my neighbor, Tiffany. As I handed it past her husband, he cursed me because he was on a juice diet and couldn’t partake. He said, “Smells a-mazing!” Tiffany later reported that she loved it. Ever a marketer, I gave a sample to Sheri the next day out of the fridge for her to take home. She said she ate it in the car!
So, I shall claim victory on this epic hashcapade and bid you adieu. Oh, and thanks, Mark!!!
Beef Tenderloin Hash Pot Pie with Cognac Mushrooms & Yukon Gold Potatoes