Hash (food)

"[2] Canned corned beef hash became especially popular in countries such as Britain and France allegedly during and after the Second World War as rationing limited the availability of fresh meat.

[4] Alternatively, in the southern United States, the term hash may refer to two dishes: As early as the 14th century, English people were making hache or hachy.

According to cookbook author Steven Raichlen, "The English diarist Samuel Pepys waxed grandiloquent about a rabbit hash he savored in 1662".

[2] An 18th century recipe for "excellent hash" was made by preparing a seasoned roux with herbs and onion, cayenne, mace and nutmeg, then adding to it broth or gravy and stirring in mushroom ketchup.

Simpler recipes would omit some of the fancier ingredients like mushroom ketchup and add filling root vegetables like carrots and boiled potatoes.

A beef variant is known as "Royal hash", and a Southern Jutland regional dish including cream and served over pommes frites as "King Frederik's favorite".

It is often served with rice (it can be fried in aioli sofrito if those who will eat have a strong fondness for garlic), as well as okra, in the form of quiabo refogado—okra fried in an aioli sofrito, just as the hash itself and the collard greens used in feijoada—in Brazil, there constituting a staple) or used as a filling in dishes such as tacos, tostadas, or as a regular breakfast hash with eggs and tortillas (not in Brazil and Portugal).

Commonly called carne norte con patatas, it is known as breakfast fare for it includes corned beef, onions, and potatoes.