Tag Archives: pork hash

Pork Confit Hash at Cocotte in Portland

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When I first saw the name of this restaurant, my mind scrambled it and the word, coquette, came to mind – suggestive, eyelash-batting flirting. But no, it’s cocotte, which is French for (among other things) an individual casserole baking dish. Personally, the flirting is more apt because their libations and pork confit hash were flirting with me the entire time! French press coffee, Bloody Mary with candied bacon and an exquisite Pork Confit Hash – ooh la la, monsieur!

Cocotte on NE 30th and NE Killingsworth

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Chipotle Carnitas Hash in Casper, Wyoming

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Yes, I speak Nahuatl, the ancient tongue of the Aztecs. Do you? Well of course! You see, the word, chipotle, comes from Nahuatl (as does avocado) and we all deftly pronounce it these days. As for me, chipotle conjures up a vision of rustic, spicy, smoky mystery that is simply amazing in almost any dish. So when my son, Alex, suggested we make Chipotle Carnitas, I was all in! Four hours later, I was expecting a carnitas baby and plotting the perfect use of the abundant carnitas that remained – Chipotle Carnitas Hash.

Chipotle Carnitas Hash with Queso Fresco and Cilantro

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Pork Loin Hash at Lair Hill Bistro in Portland

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Running the streets and paths of Portland has its benefits. I stay fit. I get to see different neighborhoods. But most of all, I get to plot my next hashcapade as the miles roll past and the minutes become hours. And so it was during my 21-mile benchmark run that took me past Lair Hill Bistro on SW 1st. “Say, this is the spot that Charles talked about where the pork loin hash is so amazing. Well shut my mouth and damn my eyes!” I mused to myself as I ran past.

Lair Hill Bistro and a hungry boy...

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Roast Beef Hash at Bijou Cafe in Portland with Running Legend Bart Yasso

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How do you combine the three things you love the most – running, hash and epic relays? Simple – invite Bart Yasso to breakfast the day before Hood to Coast!

For the uninitiated, Bart is an icon in the running world. He’s the Chief Running Officer (CRO) of Runner’s World and an avid user of Twitter, which is how we became acquainted. Next thing you know, we meet at the nationwide premier for Hood to Coast Movie in Portland where he signs my copy of his engaging book, My Life on the Run!

“Nice, Clark, but where’s this leading?” you ask. “Holy frijoles, I’m getting there!” I respond.

So, leading up to this year’s HTC Relay, I create a “HTC Pulled Pork Hash” and throw it out there on twitter, but Bart digs veggies, not meat – darn! No matter. He’s in town for HTC so I invite him to Bijou Cafe, which I know to have veggie hash and is one of his pre-HTC rituals. He graciously accepts my invite and voila – an epic hashcapade is born!

Bart flanked by his HTC peeps, Clark (moi) and Lisa.

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Pulled Pork Hash: Hood to Coast Hashcapade

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12 runners, 36 legs, 2 vans, 200 miles, and a 6000-foot drop in elevation. Hood to Coast (HTC). What fuel could possibly sustain runners bent on conquering pain & sleep deprivation? From the lofty heights of Mount Hood to the sunny shores of Seaside, I proclaim, “This Mother of All Hashcapades can!!!”

Hood to Coast Pulled Pork Hash

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