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|
“Fabulous!” you exclaim to me, but then politely point out, “I saw the movie. Hood to Coast isn’t until the end of August. Are you messing with us?” Then I curtly bark, “Pour yourself a a tall glass of shut the hell up!” (I’ve always wanted to blog that! 🙂 )
Please forgive my rude fantasies and allow me to redeem myself by explaining: Our HTC team, Two Lingering Vans of WhoopAss, held a pre-Hood to Coast party. Besides talking about legs, tees, taped nipples and proper exchange etiquette, we dined on a smorgasbord of epic proportions. So much so, I just had to take the lovely pulled-pork that Mary made and transform it into pulled pork hash – a hashcapade!
|HTC 2011 is the 30th Anniversary. All old tees are represented!|
The very next morning, I channeled my energy and focused on the task at hand – dice the Russet potatoes, red bell pepper, jalapeño, onion and green onions. Whew – leg one complete! After a brief hydrating slurp of coffee, it was on to the next leg – fry up the potatoes in butter and olive oil, patiently wait then add onions, bell peppers, jalapeño and spices, wait, then add chopped pulled-pork. OMG – easier that I thought, time for a stretch and the stick for my quads.
|The basic ingredients – simple!|
|HTC is like Christmas for me – show your colors!!!|
The final leg. Summoning supreme effort, I plated my creation – pulled pork hash, egg, and green onion – and sat down with my son. It was all I could do to lift my fork to eat the hash. One bite. Smoky essence and a melange of flavors. Another bite. Holy frijoles, the creamy yolk and pulled pork hash are like a symphony! Another bite. Wait, is my son trying to pass me? Oh hell no, I won’t be roadkill!!! It was a ravenous race, but I finished my plate of pulled pork hash first! I was spent, but complete in the knowledge that I had conquered my hunger in three culinary legs of all-out spirit and guts!
And that’s how it went down in the books. Another successful hashcapade at Chez Clark and a creation that any HTC team can easily make (see below). Fuel. Sustenance. Hash!
This one looks easy enough for even me, Clark. Thanks!
You're welcome! Cory would make an excellent sous chef for your Chez UberMary Hashcapade 😉
Actually, I really like hash but never can find a cafe/restaurant that does it well. Usually, just tasteless and, well, kinda gross. Thanks for the recipe. Now I can just make my own!
Thanks!There are some decent places in LA area. I really enjoyed Huckleberry Cafe in Santa Monica. http://hashcapade.blogspot.com/2011/03/la-confidential-hashcapades.htmlHappy Hashcapades!Clark
You are so funny… I just now am able to look at this (at 12:30 in the am) and now my stomach is growling… hoping to see some of this at the beach.Maynard
Hash has magic powers, doesn't it?!?!? :-)Gonna be tough without pulled pork – we can do post HTC…