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How to Build Your PDX Breakfast Cred

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 […]
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Corned Beef Hash at Murray Street Kitchen in Ottawa

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50 Cities 50 Hashes: Corrina Horton at Murray Street Kitcken in Ottawa!

Brunch in our nation’s capital takes on new meaning as we ditch delicate girly fare for the plain spoken, straight-up meat & potatoes style of Murray Street Kitchen on Ottawa’s Byward Market.

Murray Street Hash Interior 1 JPG

Re-created in a century old home, Murray Street’s interior is simple; plain brick walls, high windows and clean mirrors, tables of polished wood, high-backed leather banquettes, comfortable chairs and a half bar, with hidden hints of of rustic charm.  It could pass for a stylish home in the woods.  The whole joint is playfully adorned with smiling pigs, from framed art prints to ceramic originals, in a collection affectionately added to by guests who share a fondness for all things pork.

Murray Street Coffee

Co-owners Paddy Whelan and Chef  Steve Mitton (known for his love of pork fat), serve ‘That Weekend Thing’ (as it’s known) from 11 – 2:30 on Sunday complete with an In House Smoked Corned Beef & Potato Hash, Fried Eggs & Bone Marrow Hollandaise ($15).  It is food coma inducing with a hint of genius, and the focus of our Canadian Capital Hashcapade.

Murray Street Hash

The hash served is layered, with the rich, bone marrow Hollandaise on the bottom, crisp edged, cubed potatoes covering the bowl, topped with tender, Murray’s own smoked corned beef and finished with two sunny-side up eggs.  Cutting into the loose yoke, the hash is then self-sauced, wet & rich.

Murray Street Hash #2

If you’re lucky you travel in a pack so you can order a bowl of hash for the table and leave room for either the French Toast ‘Club’ (bacon, cheese & Cornish hen, covered in maple garlic syrup).  Or something from the Charcuterie Bar (open 11:30 – midnight daily), with an outstanding selection of Canadian product; most of it local and all of it artisnal.

The Chef in my life (Benoit Gelinotte) recommends:  Smoked Head Cheese, Pickled Beef Tongue (meat specialties, $3 each) with Gré des Champs (raw milk) or Tete a Papineau cheese (cheeses, $9 each) as well as a full on read of the wine list which features some outstanding selections. (Being French wine is, in his mind, ‘fruit juice’.)

While I am overly fond of the Bleu d’Elizabeth and Grey Owl cheeses and the Wild Boar Rillets (if they have it, it’s a popular choice).

Wild Boar

Ottawa’s Murray Street Kitchen, great food served with a side of Canadian humility, a dam fine hash and a hint of humor.

Brunch reservations strongly recommended: 110 Murray St, Ottawa, ON
Phone: 613-562-7244

Corinna Horton is a freelance food & travel writer & photographer with a background in media and marketing based in Aylmer, Quebec, Corinna is the voice behind the popular blog, Food Gypsy. Originally from Vancouver, Corinna has lived Canada from coast to coast – BC, Okanagan Valley, Calgary, and Nova Scotia as owner of Dragonfly Inn. Trained at  Le Cordon Bleu Ottawa, Corinna recently placed 5th overall in the World Burger Championships at WFC 2013 in Las Vegas. She’ll be appearing in the WFC television series airing in the spring of 2014 on A&E. Follow her on twitter, @TheFoodGypsy.
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