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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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salmon hash and smoked salmon hash


Epic Hashcapade Photo Session

I love Jackie Donnelly Baisa, I do! Not only is she a fabulous photographer but she is also an enthusiastic foodie and curator of hash! After all, her tweet about Toulouse Petit in Seattle and their delicious Pork Cheek Hash caught my eye. We then met over Corned Beef Hash at Hi Spot Cafe and hatched […]

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Posh Hashes at Gracies

Sounds like a tongue twister, posh hashes. Hmmm, rather like trying to pronounce “possesses” after too many mimosas! Or, for students of history, the way Winston Churchill pronounced the letter “s” as “sh”, to compensate for his lisp. (Don’t even try to pronounce Posh Salmon Hashes.) Where is this going? I’m not sure, but I […]

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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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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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