Can you imagine NPR’s new radio show, Potato Hash Talk? Click and Clack would trouble-shoot hashcapades gone bad. A distressed caller would complain about mysteriously lifeless potatoes as the brothers poke fun and then get down to business in their wicked accents: Click: “Did ya yooz Russet or Yookohn Gouhld puhtatoes?” Clack: “Did ya bake dem foist or were dey fuhrozen?” (Cue the guffaws and snorts that would ensue from Tom and Ray’s enthusiastic banter.) Such were my musings as I drove home from the Red Star Tavern listening to Car Talk and a woman calling from Connecticut. She wanted to talk about her prototype snow plow that would use ironing boards strapped onto her Subaru to clear the driveway…great stuff! And so was my hashcapade…
|Red Star Tavern on SW 5th and Alder|
|Red Star Tavern Dining Room|
|House-Made Chorizo Hash|
When my order arrived – nicely arrayed on the square, Heath ceramic plate – the kale and chorizo had my full and complete attention. I couldn’t wait to dig in! Amazing flavors burst upon my palate as the chorizo’s complex and spicy flavors yielded to the slightly crunchy and earthy flavor of the kale and yukon gold potatoes. This chorizo hash needed no Potato Hash Talk diagnosis or tweaking or overhaul, just a big appetite and an appreciation for the flavor-packed punch of the chorizo. As usual, I kept some extras for leftovers, but caught myself stealing tasty morsels under the egg – this is addictive stuff and worthy of your potato hash devotion!
Where should I dine next? Suggestions welcome!