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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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Braised Pork Sweet Potato Hash

“Begin with the end in mind and visualize what you want,” whispered the voice. Startled by the broken silence, I realized the voice was inside my head as I began this post. Visual by nature, I decided to heed my inner thoughts and dazzle you with one of my best potato hashes ever!

Praise the Braise!

Inspiration for my latest hashcpade at Chez Clark was sparked by a fabulous meal at Stephanie Inn at Cannon Beach – Sweet Potato Gnocchi with Braised Pork in a Madeira Cream Sauce with Grapes and Walnuts. I knew immediately these amazing flavors would translate into an amazing hash. Alex and Rachel, who accompanied me to Stephanie Inn for a weelend get-away, were going to help! But wait…it gets better…

Alex & Rachel

A few months back, I was contacted by Rebecca Gerendasy, Executive Producer & Creator of Cooking Up a Story and Food.Farmer.Earth, and her Producer, Kathleen Bauer. Given my unique hash obsession, they wanted to cook up a story about hashcapades in my kitchen, a.k.a. Chez Clark, and a Portland-area restaurant, which would be Clyde Common. Thrilled, I accepted the challenge and welcomed them into my humble kitchen after the pork had been braised to interview me and capture the essence of a hashcapade.

Braised Pork

An adaptation of several recipes, I’m saving the specific details for one of my 2013 goals – finding a publisher for a second edition of Hashcapades! However, the braised pork closely parallels Instant Dinner Party from Dinner: A Love Story, except I used fresh tomatoes and beer. For the madeira cream sauce, I used the same technique for a “sauce” from a lovely Cabernet-Braised Short Ribs from Bon Appetit, adding cream and maderia. Finally, I roasted sweet potatoes (white and orange), mixed it all together with grapes & walnuts and then finished it off with the cream sauce and parsley – voila!

Mixing Hash

I’m thrilled to present the full-length Food.Farmer.Earth story about hash. Special thanks to Rebecca and Kathleen for this amazing opportunity and to Clyde Common for hosting us!!

Happy Hashcapade,

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