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Potato Hash Hashcapades Cookbook

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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Breakfast Sandwich ala Little Red Bike Cafe in Portland

This lovely breakfast sandwich will leave you completely satisfied, yet wanting more! This comes from The Oregonian by way of Little Red Bike Cafe in Portland and their now famous Alleycat Breakfast Sandwich – meow!!! Lisa and I made this last weekend and cannot get enough!!!

The Sandwich
2 slices toasted ciabatta bread
carmelized onion
1 slice of prosciutto
fig jam
Dijon mustard
> Toast the bottom bread first, then layer onion, prosciutto; spread fig jam and dijon.
> (This makes it ready for the egg and cheese to slide on in the next step.)
1 egg over easy
1/8 cup Beechers Flagship grated cheese (mix of sharp cheddar and gruyere)
> Melt butter, cook egg and flip when whites have set.
> Toast the top of the sandwich so it’s nice and hot.
> Sprinkle cheese on flipped egg and let melt (30-60 seconds max)
> Place egg on top of sandwich bottom and place toasted top next.
> Cut in half so yolk breaks a little and makes a little dipping sauce.
> Enjoy!
The Carmelized Onion
Simple. Slice an onion into thin rings. Melt 2 TBs butter over medium high heat, add onions and stir until soft & starting to brown, then reduce heat to medium-low-ish and cook for 40 minutes, stirring every 5 minutes or so. These will keep for a week, so make ahead of time and microwave them for 15 seconds to heat up for easy application.
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Baja Halibut Hash with Salsa Verde

Sometimes, it happens… BAM… inspiration! Enjoying a long weekend, Lisa and I decided to make baja fish tacos, a culinary feat in patience as we waited for pickled onions to cure, battered halibut to be infused and beer to be consumed. I’m happy to report that the resulting alchemy was nothing short of dazzling!

The basic story goes like this: take leftover halibut, which had been breaded in buttermilk, hot sauce, cilantro and flour, the baja cream sauce and the salsa verde.

Recipe to follow.

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Crab Corn Crimini Mushroom Hash

Ahhhh, nothing like a little impromptu potato hash when you’re at the market wondering what’s for dinner. Well, tonight, I created this lusciously decadent crab corn crimini mushroom hash from the ground up, no safety net, no wires! Cirque du Soleil has nothing on me, baby, yeah!

You see, it all starts with the taters, the foundation of any good potato hash, which begs for Yukon gold – good moisture, golden color and solid texture. But I digress.

The real star turned about to be the lemon and lime zest that, combined with the thyme, to create a nice counterpoint to the dried red pepper flakes used with the potatoes for some heat.

Don’t try this at home unless you are willing to make it again, and again, and again! Queue the recipe…and…action!

For the complete recipe, sign up for my newsletter and download my FREE Top 10 Hashcapade Recipe Sampler.

Happy Hashcapades,
Clark

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Stacked Chicken Hash & Baja Sauce

Hmmmmm, how to make chicken hash dead sexy for the eyes and me belly? Well, you simply stack your potato hash with cantilevered spinach wrap rounds, using baja sauce for culinary glue, top it off with more sauce and, voila! Do you like it? Do you, baby, yeah!?

Austin (Potato) “Hash” Powers

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Fabulous Smoked Trout Hash

We all have fond memories of hamburger hash growing up at 1123 – the onions and salt in the cast iron skillet, hamburger and the obligatory taters – yummm!

Well, I recently dined at Roux in North Portland and had the best potato hash of my life – Smoked Trout Hash with a Poached Egg. The waitress was kind enough to tell me one of the key ingredients, creme fraiche, and I was off and running.

I experimented a bit and came up with a nice twist: using sweet potatoes along with regular ones. So, if you dare, give this a go and tell me what you think!!! Bon appetit!

Ingredients
1 sweet potato – cubed no bigger than 1/4 inch
1 yukon gold potato – cubed no bigger than 1/4 inch
1/4 onion – chopped finely
6 oz smoked trout – cubed no bigger than 1/4 inch
1 Tb fresh dill – chopped – reserve sprigs for garnish
2 Tb creme fraiche
2 eggs – fried or poached

1) Toss potatoes in pan w/ oil @ medium high heat, saute for 15 minutes.
2) Meanwhile, fry or poach 2 eggs and keep warm in oven at 200 degrees.
3) Add onions to potatoes and cook additional 5 minutes
4) Remove from heat, mix in the smoked trout, dill and creme fraiche.
5) Spoon hash onto plate, reserving a little bit for garnish.
6) Top hash with eggs, garnish with a dollop of hash and a sprig of dill.

Smoked salmon works well, make sure it’s a good, thick smoked salmon, not lox. Enjoy!

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