“The History of Hash”

Corned beef hash and roast beef hash were introduced in the U.S. as early as the 1950’s. In the United States, September 27th is “National Corned Beef Hash Day.”

Hash is a dish often consisting of meat, potatoes, and spices, cooked either alone or with other ingredients such as onions. The name would seem to come from the French hachis, from hacher (to chop).

In many locations, hash is served primarily as a breakfast food on restaurant menus and as home cuisine, often served with eggs and toast (or biscuits).

At Jake’s we like to mix things up, and when it comes to hash, we really get creative!

Here’s a list of some we have done and some coming up:

  • Braised Pork and Roasted Sweet Potato
  • Country Ham with Mop Sauce
  • “Red Flannel Hash”: Bacon, White Potatoes and Roasted Red Beets
  • Roasted Pork and Green Apple
  • Sweet and Sour Thai Pork
  • BBQ Pork
  • Italian Sausage and Peppers
  • Roast Beef with a Horseradish Cream
  • Braised Brisket
  • Mom’s Pot Roast Hash
  • Traditional Corned Beef
  • Southwest Chicken and Poblano
  • BBQ Chicken
  • Bourbon Bacon
  • Beef Stew
  • Duck Confit
  • “Hawaiian”: Fresh Pineapple and Canadian Bacon
  • Shepard’s Pie
  • Beef Chili
  • Turkey Club
  • Chicken Stir Fry
  • Roasted Salmon
  • Buffalo Chicken with Blue Cheese