(Our enthusiasm for it comes from our mother and grandmother.) It may not be fashionable, but corned beef hash has many fans. In 1950, Hormel Foods introduced canned corned beef hash and roast beef hash. Although born of necessity, it was tasty, and it became an American comfort food.Ĭorned beef hash remained popular after the war. Meat had to be purchased with not only money but with ration stamps, limiting the amount of meat† any one person could have.īecause of meat rationing, the dish became popular during World War II. They continued in World War II, as did corned beef hash and other hash recipes on the home front. Toward the end of the war, canned corned beef hash appeared in field ration kits. Fish hash, including salt cod hash, was another variation.ĭuring World War I, plenty of corned beef hash was dished out a garrisons and field kitchens.Red flannel hash was made with beets instead of potatoes.(This particular photo came from a guidebook published by the Alaska Commercial Company for people traveling to Alaska and the Yukon in the Klondike Gold Rush.)īefore hash became inextricably linked with corned beef, boiled beef hash was made in New England as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes and onions. It this requires slow cooking over low heat, which breaks down the tough fibers, collagen and connective tissues, thus tenderizing the meat.Ĭorned beef became popular enough to be canned as early as 1898, as you can see in photo #8-a can of Libby’s corned beef hash. The brisket is one of the tougher cuts of meat, because the animal works the muscle almost constantly in the course of the day. The brisket comes from the front chest area of the cow, near the bottom. The term comes from the treatment of the meat with large-grained rock salt (photo #10), also called “corns” of salt (because they could be the size of small corn kernels). to the Emerald Isle.Ĭorned beef is salt-cured brisket of beef (photo #9). Corned beef recipes in Ireland migrated back across the pond, from the U.S. Historical note: Corned beef did not come from Ireland: Irish immigrants to New York City learned to corn beef from their Jewish immigrant neighbors. Corned beef was a popular dish in their Old World lives, and they brought their corned beef recipes with them. by Ashkenazi Jewish immigrants (Jews from northern Europe). (Alas, diners and other hash houses that actually had hash on the menu were replaced in the latter 20th century by national chains such as Denny’s and IHOP).Ĭorned beef hash arrived later on in the late 19th century. Īs out-of-home eating expanded in the 1860s, beyond the lunch pail, street vendor or tavern, a cheap restaurant was referred to as a hash house or hashery. Hash made with a variety of ingredients has been part of the American diet since at least colonial times, as 18th-century recipes attest. There’s everything from pickled beets in Denmark to Worcestershire sauce in England to tomato sauce and lots of garlic in Portugal and Brazil.Ĭheck out these international hash variations.īut let’s get to hash in our own country. Pick your your country and there’s a popular hash dish, although it may well have another name. Or, simply make “Norman hash,” a dish of gravy and onions served over slices of leftover roast beef.Can’t afford exotic spices and mushroom catsup? Simpler recipes made the dish hearty with boiled potatoes and root vegetables. An 18th century recipe for “excellent hash” seasons a roux with cayenne, herbs, onion, spices (cayenne, mace and nutmeg), then thins it with broth or gravy and adds in mushroom catsup, simmering the cold sliced beef in it. The term “hash” was given to dishes where leftover meats were simply sliced, not chopped. In the 17th century, English diarist Samuel Pepys wrote enthusiastically about a rabbit hash. Tracking recipes through history, there is a 14th-century recipe in England for hache or hachy. The concept of hash likely dates to the earliest times, as cooks diced up whatever ingredients they had and threw them into a pan to make a hot meal. It can be served for breakfast, lunch or dinner. Some restaurants add hash browns or home fried potatoes, even baked beans. To make corned beef hash, the chopped beef is typically mixed with chopped onions, diced potatoes and spices.Ĭorned beef hash is most often served with fried or poached eggs-it’s nice to mingle soft yolk with the hash-and toast. The term derives from the French hacher (ah-SHAY), which means “to chop.” Hash is a mixture of foods cut into small pieces. When life gives you corned beef, make corned beef hash. September 27th is National Corned Beef Hash Day.
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