Practical hash comes to the rescue

When frugality was not just a virtue but a real necessity — when times were tough and money and jobs scarce to nonexistent — when making do, using what you had, using bits and pieces and scraps of this and that, got you by and got you through — a panful of hash for supper could often be the way to save the day.

Well, times are tough again. Money and jobs are scarce to nonexistent. So hash again comes to the rescue, and Forum cooks continue to share their hash how-tos and remembrances.

Faithful Forum helper-outer Michael Koznek of Snohomish tells us: “My mother did not make corned beef hash, she made roast beef hash, and we would have it for supper. She used leftover roast beef scraps that were too small for sandwiches or the end pieces, and about an equal amount of boiled potatoes and a little onion, all put through a food grinder.

“I remember wanting to help turn the crank of the grinder, but she said that I might get my fingers caught in the screw, so I could only watch. She would then season the ground mixture with salt and pepper. She fried it in her big cast-iron skillet until it was crispy, turning it with a spatula to mix, poured leftover gravy on top, mixed it in and heated it until hot and served it.

“If she was in a hurry, she would put the skillet in the oven at 325 to 350 degrees for about 15 to 20 minutes. Or, if she wanted it to be a little fancier, she would put it in a casserole dish and then bake it.’’

Koznek adds, “It’s important to get the hash nice and crispy before adding the gravy. I suppose leftover pot roast and vegetables would work well, but the fancie st my mother ever got was to put a can or two of drained mushroom pieces and stems through the grinder along with the meat, potatoes and onions.

“We would have a salad and always a piece of pie for dessert (my favorite was pear pie). Pear pie is just like apple pie, with a double crust. Use firm pears and mix in 2 tablespoons of flour with the sugar and spices. Same oven temperature as apple pie (425 degrees), but bake for only 35 to 45 minutes.’’

Lake Stevens cook Nola Johnson writes: “After raising three children on a very limited budget, I definitely have a hash recipe! When you have a tight budget, you can think of a lot of ways to stretch the food.

“For the first meal, we had a beef roast with carrots, potatoes, celery and onions. After we’d had a few sandwiches from the beef, then I would put some olive oil in a cast-iron skillet, cut up the leftover vegetables and put in the skillet to saute. Then I diced up and added the roast beef. That is the hash. With some homemade yeast rolls and a salad, this makes a very scrumptious dinner.’’

And last but not least, Dixie Wright over there in Poulsbo chimes in: “A favorite breakfast of my husband’s was browned hash with a fried egg or two on top of it. Now and then, we had breakfast in a restaurant that had hash with fried eggs on the menu. Yummy. I could never quite prepare it just the way a restaurant could.’’

Now, for anyone who is hesitant about using the traditional by-guess-and-by-gosh hash method, and feels much more comfortable working from an exact recipe, here’s one taken from my little mother’s old copy of “The Good Housekeeping Cook Book.’’

Corned beef hash (with variations)



2 cups chopped, cooked corned beef (see note)



2-3 cups chopped, cold, cooked potatoes (see note)



6 tablespoons minced onion



Salt and a speck of pepper



1/3 cup light cream or whole milk



2 tablespoons fat or salad oil



Chili sauce, picalilli or bottled horseradish



Poached eggs (optional)

Turn chopped meat and potatoes into a mixing bowl and toss in the onion. Add salt to taste, pepper and cream or milk.

Melt the fat or oil in a skillet. When melted, tip the skillet back and forth, so bottom and sides are greased well. Turn in hash; spread evenly. Cook over low heat, without stirring, until light brown on the underside, about 30 to 40 minutes. Occasionally lift edge of hash with spatula to check browning.

Now run spatula around inside of skillet, close to edge, to loosen hash. Then, while holding skillet in left hand, make a cut down lengthwise center of hash, part way through, at right angles to handle of skillet. Tip handle up, and with aid of spatula, fold upper half over lower half. Then hold skillet with left hand, over a hot platter in right hand, so bottom edge of skillet rests on edge of platter. Slowly tip the two together until the hash rolls out on the platter. Serve with chili sauce, piccalilli or bottled horseradish, or top with eggs.

Makes 4 servings.

Note: Don’t chop the meat or potatoes in too-small pieces or the hash will be too compact. If necessary, one can (12 ounces) corned beef, chopped, can be substituted for the cooked corned beef.

To vary: Add minced parsley, green pepper or a few minced cooked beets. Or use chopped, cooked carrots for part of the potatoes; tomato juice for cream; or chopped veal, ham or pork for the corned beef. Or add 1 to 2 tablespoons chutney and a little curry powder.

Baked corned beef hash: Bake the recipe for corned beef hash in a greased 1 1/2-quart casserole or shallow dish at 375 degrees for 30 to 35 minutes or until brown. If desired, press tomato halves on top before baking; spread each half with a little prepared mustard, sprinkle with salt, pepper, minced onion, Worcestershire, soft bread crumbs and bits of butter.

For roast beef hash or lamb hash: Substitute cooked roast beef or cooked lamb for the corned beef.

The next Forum will appear in Friday’s comics pages.