'Hash' on Serious Eats

Beet and Potato Hash

Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch. More

Ruby Jean's Hash from 'True Blood'

There are plenty of breakfast and brunch recipes in the True Blood cookbook—perhaps from all of the late nights spent running from evil vampires, witches, and the occasional possessed doll. Ruby Jean's Hash stands out as a simple yet soul-satisfying take on a morning-after meal. Andouille sausage peppers this hash of potatoes, onions, and green peppers, and the whole mess is adorned with a voluptuous poached egg. More

Smoked Fish Hash

There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish. More

Dinner Tonight: Spring Asparagus and Bacon Hash

This is the time of year when I figure out as many ways as possible to eat asparagus. Right now nearly every asparagus spear is perfectly sweet and crisp. I've realized that I just need to cram all of my asparagus needs into one short spurt during spring when it really matters. While serving spears with a little butter or Parmesan cheese is almost always a good idea, eventually I start to wonder how I can turn asparagus into a full meal. More

Sunday Brunch: Pumpkin, Pancetta and Potato Hash

Pumpkin is on everyone's mind (and porch) today, but while there are many great recipes for pumpkin pies, cakes and waffles, there are fewwe great savory pumpkin recipes. The inherent issue with pumpkin is that it's rather sweet, and can tend towards mushy or even slimy if prepared wrong. Tempering the sweetness of the pumpkin with dense Yukon gold potatoes and salty pancetta turns a fantastic ingredient once relegated to soups and sweets into the star of brunch. More

Sunday Brunch: Fish Hash

Let me get this out of the way first: this is not the most beautiful plate of brunch you've ever seen, I know. No caramel-burnished sticky bun or fluffy, chive-flecked omelet perfection here. Yet humble fish hash is one of the most tempting things lately to emerge from my kitchen. Although I was, not so long ago, a little wary of herring, I know I'll be making it again soon. More

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