What do most people think about when then think about hash? A can. A can of corned beef hash. But hash is so much more than that. It comes in different styles and names from all over the world. Pitt y pana in Sweden, biksemad in Denmark, Gröstel in Austria, picadillo in Mexico, stovies in Scotland and hachis in France, to name a few. So, get ready to re-acquaint yourself with an amazingly diverse and versatile dish and Think Outside the Can!
Hash Chapstick®. Say what? Is this a Napoleon Dynamite hashcapade? No, it’s the caffeine-fueled musings of my posse during a recent hash extravaganza at Blue Pig Cafe. You see, we were continuing our brainstorming session for new ways to re-purpose potato hash. Unfortunately, we crossed over into a surreal culinary experiment gone wrong. Fortunately, it was just a thought experiment – no harm, no foul! But I digress.
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…
I have often been accused of chasing shiny objects, but no one can fault my hashcapade obsession. One simple tweet is all it took for me to juggle my schedule and high-tail it to Toast: Can you blame me?
Trout Hash, Vegan Hash and Sausage & Sage Hash – have I died and gone to heaven? No, but I’ve found hashcapade heaven-on-earth at Cafe Nell! Neatly tucked away and far from the madding crowd on northwest 23rd, Cafe Nell is simply lovely. Let’s step inside.
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