COOKINGWITHCAMPICHE
A feast of leftovers, a delectable hash
BY DAVID CAMPICHE
Hash is soul food, with an added advan-
tage of the chance to empty out the refrig-
erator of leftover potatoes, celery, onion,
chicken pieces or even a few ounces of
pork steak or a salmon or beef fillet. This
is the beauty of choice and convenience.
Hash is often a delight from the break-
fast menus of local cafés. This is a simple
food, and can be prepared at home with
just a couple of poached eggs, some green
onion for garnish and a dollop of creme
fraiche. Those two yellow yolks will light
up the breakfast table and your palate.
I smoked a pork shoulder for two hours
on low heat and finished the meat in an
oven at 270 degrees Fahrenheit for four
hours more.The pork supplied our fam-
ily with several meals, redolent with that
salty, peppery and smoky taste that chunks
of oak or alder enhance. Twice-cooked
pork is both delicious and affordable, and
this leftover meat was perfect for a hash
recipe.
I’ve prepared hash over campfires or
as a quick and simple supper, perfect for a
comforting night in. It’s great with a stout
beer or a glass of syrah, the smoked meats
enhanced by this full-bodied but delicate
red wine.
Ingredients
• One onion, halved and then sliced
thin
• Two stalks of celery, diced,
medium-small
• One red or yellow pepper, diced,
medium-sized
• Eight to 10 ounces of your choice of
protein, such as beef, pork, salmon or
chicken
• Mushrooms, wild if possible, sliced
or halved if small. The oyster mush
room is currently in season. This one
is delicious and readily available.
• Four par-boiled medium-sized pota
toes, cubed in one half inch pieces
• Finely chopped herbs, such as
parsley, oregano or cilantro
• Dried red pepper flakes.
• 2 tablespoons of black bean paste
• Black pepper and salt to taste
• One fourth of a chunk of fennel root,
diced small
• Four cloves minced garlic
• 4 tablespoons of chicken stock
• 2 tablespoons of heavy cream
(optional)
10 // COASTWEEKEND.COM
David Campiche
A comforting hash is an excellent dish to enjoy at any time of day.
• Eight poached eggs (serves four)
• Chopped green onion and crème
fraiche for garnish
• 2 tablespoons virgin olive oil
• Pat of butter
Preparation
Sauté the onion, garlic and celery until
translucent in olive oil and butter. Add in
the pepper, mushrooms and fennel root.
Stir in the protein until medium-rare, then
throw in the par-boiled potatoes. Add in
the stock, black bean paste and a splash of
cream. Sprinkle in the pepper flakes. Add
salt and pepper.
Consider adding in spinach or kale,
cooking it down slowly, then slow cook
the entire preparation over low heat while
you prepare the poached eggs. Ladle the
hash in a wide but narrow bowl, carefully
lowering in the poached eggs at the last
minute. Garnish with crème fraiche and
herbs, then serve immediately with whole
wheat toast and homemade jam. Hot cof-
fee or a favorite tea is a must if served for
breakfast. For dinner, I love a thick stout
beer from a local brewery, a wonderful
choice.