50 Cities 50 Hashes – Carri Wilbanks at Snooze in Denver!
The food is simply called hash. Made from a base of meat and potatoes, it was created during World War II as a more economical dish to allow for the rationing of meats. No longer a concoction of necessity, hash is now slung everywhere from high-end restaurants to local favorites like Denver’s famed A.M. eatery, Snooze. Check it out!
A recent hash revival has taken this dish from a breakfast of leftovers to a breakfast staple even sophisticated palettes can appreciate.
Hash blends well with a variety of side dishes from eggs to cabbage. Flavors can be modified with onions, oils, broths, and seasonings. A traditional St. Patrick’s Day dish, Irish Americans have been using corned beef and cabbage to celebrate their heritage each March. Now, diners of any background can enjoy this excellent hash at Snooze year-round.
Regional Chef Tyson Holzheimer at Snooze gives me the low down on the menu’s corned beef hash…
Carri: What makes the hash from Snooze unique?
Tyson: The corned beef we use really sets our hash apart. Custom Corned Beef produces some of the best I have ever eaten with a perfect balance of salt, acidity, and spice. To “seal the deal”, we add caramelized poblanos and onions, as well as our delicious shredded potatoes.
Carri: Is hash a staple on the menu? Have you seen an uptick of people ordering hash?
Tyson: Absolutely! The corned beef hash has been there since the beginning, and will likely never leave. Corned beef hash has always been one of our top sellers.
Carri: Why is it important to source the corned beef locally?
Tyson: We originally sourced the corned beef from Custom because they were literally right down the street to our 1st location. Since then, we have not been able to find a superior product and have not had issues distributing the corned beef to our out-of-state locations. Hopefully, we can keep the stuff on the menu wherever Snooze ends up!
Carri: Where did the inspiration for this dish come?
Tyson: A neighbor producing delicious corned beef, an extreme aversion to the standard canned stuff, and a love for fresh ingredients!
Carri: Other than Snooze, where else can you find a great hash?
Tyson: The corner tavern is also a favorite breakfast spot thanks to its superb corned beef hash. Cooked long and slow, the meat is so tender it starts to fall apart when you slice it. For hash, it’s torn into a merry jumble of slices, shreds, and chunks. This recipe calls for just enough potato to create a starchy balance and includes caramelized onion for a sweet note.
Try the dish at one of Snooze’s many locations across the Denver area.
|Carri Wilbanks is a freelance TV host, producer and writer with a focus to inform and inspire others to engage with the world around them. Trekking across Europe and South America unlocked her passion for travel. She now resides in Colorado between trips. Read more about her global adventures at catchcarri.com and on twitter, @CatchCarri|
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