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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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duck confit hash


Hashcapades – It Takes a Village – Part 2

In Part 1 of Hashcapades – It Takes a Village, I explained how I became certifiably hash-obsessed and why I was suddenly catapulted into action, like a trebuchet gone wild, hurling post after post onto the Internet. In Part 2, I’d like to explore how my hashcapades at local restaurants and greater awareness prepared me […]

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Behind the Scenes – Think Outside the Can

In case you’ve been on another planet, I launched my video, Think Outside the Can, to critical acclaim and adulation. Thanks again to everybody who viewed it and drove the views into the hash-o-sphere! What you may not know is that the real star of the video, besides Nitya’s amazing drawings and Karl’s epic video […]

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Think Outside the Can Video

What do most people think about when they think about potato hash? Corned beef hash. But hash is so much more than that! Following my post on the topic, I collaborated with the talented Nitya Wakhlu of Nitya Wakhlu Innovations, LLC and Karl Lind of In The Can, LLC to produce “Think Outside the Can“. Special […]

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Duck Hash at Trader Vic’s

Light the tiki torches and head on down to Trader Vic’s for brunch! That’s exactly what we did on a rainy Sunday morning…well, sans torches. (We didn’t want to scare the other patrons.) Known for fabulous tropical libations, Trader Vic’s is now known by this hash aficionado for their tasty Confit Duck Hash and a truly […]

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Hash – Think Outside the Can

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 […]

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