Hash: A Classic American Dish with a Festive Twist

Hash: A Classic American Dish with a Festive Twist

Origins and Characteristic Features

Though the term "hash" derives from the French word meaning "chopped," this culinary staple is quintessentially American. Traditionally crafted from chopped roasted or boiled meat (often corned beef, though variations include poultry), combined with diced potatoes, the mixture is pan-fried to form a crisp-bottomed patty—typically topped with a poached or fried egg. This iteration repurposes leftover roast turkey, infusing it with brightness from scallions and jalapeño, making it both practical and flavorful.

Roast Turkey Hash Recipe (Using Leftover Turkey)

Ingredients (Serves 2–3)

• 200g leftover roast turkey, diced into 1cm cubes (skin removed, if desired)

• 2 medium potatoes (≈300g), peeled and cut into 1cm cubes

• 2 tbsp olive oil

• 1 small jalapeño, seeded and finely diced (adjust for heat preference)

• 3–4 scallions, white and green parts separated, thinly sliced

• 2 large eggs

• Salt and freshly ground black pepper (to taste)

• 1 tsp unsalted butter (optional, for browning)

Step-by-Step Preparation

1. Prep Ingredients

2. Boil potato cubes in salted water for 5–6 minutes until tender but not mushy. Drain and pat dry with paper towels to prevent excess moisture.

3. Ensure turkey cubes are at room temperature for even cooking.

4. Sauté Aromatics

Heat olive oil in a non-stick skillet over medium heat. Add the white parts of scallions and diced jalapeño; sauté for 1–2 minutes until fragrant and softened.

1. Combine and Fry

Add turkey cubes to the skillet, stirring to coat in oil. Cook for 3–4 minutes, stirring occasionally, until edges of the meat brown slightly.

Incorporate the drained potato cubes, pressing them gently against the pan to form a cohesive base. Cook undisturbed for 4–5 minutes to develop a crispy crust on the bottom. Add butter (if using) for deeper browning.

1. Top with Eggs

Create two small wells in the hash mixture using the back of a spoon. Crack an egg into each well, season lightly with salt and pepper, then cover the skillet with a lid.

Cook for 1–2 minutes until egg whites are fully set but yolks remain runny (or longer for fully cooked yolks).

1. Finish and Serve

Remove from heat, sprinkle the green parts of scallions over the top, and let rest for 1 minute. Serve immediately, ensuring each portion includes a crispy hash base and a runny egg.

Pro Tips

• For extra crispiness, parboil potatoes briefly and air-dry to reduce moisture before frying.

• Leftover corned beef or ham can substitute turkey for a classic twist.

• Jalapeño seeds add heat; omit or reduce for milder flavor.

This hash transforms holiday leftovers into a comforting, protein-rich meal, balancing texture and zesty notes for a satisfying dish.