"Norman hash" was a dish of gravy and onions served over slices of leftover roast beef. Simpler recipes would omit some of the fancier ingredients like mushroom catsup and add filling root vegetables like carrots and boiled potatoes.
In this sauce the cold beef would be simmered over gentle heat. Īn 18th century recipe for "excellent hash" was made by preparing a seasoned roux with herbs and onion, cayenne, mace and nutmeg, then adding to it broth or gravy and stirring in mushroom catsup. According to cookbook author Steven Raichlen, "The English diarist Samuel Pepys waxed grandiloquent about a rabbit hash he savored in 1662". Some areas in the South also use the term hash to refer to meat, such as wild game, that is served as barbecue or pulled meat that is boiled first.Īs early as the 14th century, English people were making hache or hachy. In Texas, a thick stew made up of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open flame in an iron washpot or hashpot.This is a common side dish at barbecue restaurants and pig pickin's notably in South Carolina and Georgia. A Southern traditional blend of leftover pork from a barbecue mixed with barbecue sauce and served over rice.Īlternatively, in the southern United States, the term "hash" may refer to two dishes: In the Midwest it was common to bind a hash together with a white sauce thickened with flour. Patrick's Day, as well as around American Thanksgiving and Christmas. Corned beef hash is also commonly served on St. Ĭorned beef and cabbage dinners are an Irish-American tradition from the 1800s that are now commonly held across the United States on St. Fish hash, including salt cod hash, has been observed in historical New England cuisine. A red flannel hash is made with beets instead of potatoes. In the United States, September 27 is "National Corned Beef Hash Day." Ĭlassic American corned beef hash originated in the New England region of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions. "Hash" of many forms was part of the American diet since at least the 18th century, as is attested by the availability of numerous recipes and the existence of many "hash houses" named after the dish. Texas hash with cornbread and green beans
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