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’ve mentioned in a previous trivia hashcapade post that each region (or state) in the U.S. has different potato hash traditions. Whether it’s red flannel hash from New England or dirty rice from the South, the prevailing local bounty and cuisine can be transformed into potato hash. Whilst perusing the Internet the other day for interesting twists, I stumbled across Linda Beaulieu’s recipe for her Grandma’s Rhode Island hash! Two aspects caught my eye immediately: 1) the use of R.I. clams called “Quahogs” (Lisa thought it was close to the character Queequeg in Moby Dick!) and 2) the construction of potato hash into patties. With that as the backdrop, on to one of the simplest and most inexpensive hashcapades at Chez Clark.
Clams, taters and onion – simple!
Now, I know what you’re thinking, canned clams when we have fresh ones here in Oregon? Are you kidding me? Because time was limited, soaking fresh clams to get out the sand, shucking and then cooking them wasn’t in the cards. Had it been a July low-tide, I’d have dug them up and given this the ultimate slow food treatment, I can assure you! The basic ingredients are simple: 1 cup of clams, 2 cups mashed potatoes, 1 small onion, 1 egg, 2 Tbsp butter, salt and paper and optional poached/fried egg per patty – this makes six. I actually spruced this up with 2 cloves of garlic and 2 Tbsp of baby arugula for colorful contrast.
Combining the mashed potatoes, egg, sauteed onion, garlic and clams.
Rhode Island clam hash patties cooking.
The basic process with the above ingredients is to sautee the onions for 5 minutes in the butter, add minced garlic and clams (drained) for another minute or 2 until warm, combine with mashed potato, beaten egg, chopped arugula, and salting to taste. Next, form patties about 4 inches in diameter and cook 5 minutes a side in pan with oil at medium to medium high until you get a nice brown crust on each side. Top with an egg and you’re done – SIMPLE!
The finished product.
Growing up in Wyoming, my Mom would make potato patties from leftover mashed potatoes. I’d slather them with butter, waiting for it to melt, and then savor each and every delicious bite of her comfort food. Linda’s Grandma has taken a basic patty and taken it to a whole new level of sublime comfort!