New flavors and vegetarian options are bringing the meat-and-potatoes dish into the 21st century.
Hash is a humble, hearty dish consisting of finely chopped meat and potatoes all fried up together. As with many other comfort classics, like bologna sandwiches and biscuits and gravy, it has gotten a new lease on life through the creative culinary touches of contemporary chefs.
They’ve taken a page from the better-burger playbook. Unexpected sauces and condiments add flavor and a 21st-century vibe to hash. Dish Society, with three locations in the Houston area, dishes up pork belly hash with jalapeños, roasted red peppers and avocado Hollandaise, while the pork belly hash on the brunch menu at Caribbean Room in New Orleans sports a tomato-y smoked Choron sauce. Braised beef short rib hash at Seasons 52 is topped with a pasture-raised poached egg and red-wine sauce. By contrast, brisket hash at trendy The Peached Tortilla in Austin, Texas, includes Asian-inflected kimchi miso corn, onion jam and a 45-minute egg poached sous-vide. At the family-dining Bob Evans restaurant chain, the spicy bacon hash gets a boost from a zesty Sriracha-avocado mayo.