Traditional recipes

Best Hash Recipes

Best Hash Recipes

Top Rated Hash Recipes

Perfect for a lazy Sunday brunch, this hash is made of bright sweet potatoes, hearty Italian sausage, crispy brussel sprouts and fried eggs topped with an assortment of spices for an extra punch of flavor. It's a healthier twist on a classic diner breakfast.Recipe courtesy of Tiffany Accardi, Gals That Brunch

Red flannel hash, a true New England breakfast classic, is a traditional hash with the addition of the bright beets that give the dish its name. It's the perfect destination for all of your leftovers: potatoes from last night's dinner, vegetable scraps and the last few eggs. Topped with a poached egg and a runny yolk, this skillet-meal is protein-packed, comforting and flavorful. Recipe courtesy of West of the Loop

This sweet and spicy twist on classic cubed hash browns offers all the excitement and flavor one could ask for before noon. I've always appreciated that extra kick, that slap of seasoning, that pinch of a bang... you get the idea. Likewise, I adore a caramelized mushroom and/or onion. So, as with most of my recipes, I thought I would combine all that I love in one boisterous dish. Go ahead...try not taking seconds.See all mushroom recipes.Click here to see Potato Recipes That Aren't Boring.

This hearty sausage hash is easy to make. Chop the vegetables the night before and store in the fridge for a quick and easy breakfast dish.

This colorful meal is perfect breakfast or dinner. Recipe courtesy of Eggland's Best.

Fried eggs served on top of a crispy hash makes for a fresh, filling spring breakfast.This recipe is courtesy of Real Simple.

Not only is this hash brown casserole great at brunch, it’s also perfect for a burger bash. It’s baked to gooey perfection, and it doesn't require you to stand over a hot frying pan. In fact, you can prepare it the night before your gathering and place it in your fridge overnight. Before your guests arrive, pull out the casserole and let it come to room temperature. Once it’s not cold to the touch, place it in the oven, bake, serve, and enjoy.

This one-pan meal tastes incredible and couldn’t be easier to prepare. The vibrant colors from the sweet potato and eggs are contrasted with the fresh cilantro to make this dish stunning to look at. Make this for brunch next time you have company and it’s sure to be a hit.

Don't you love McDonald's hashbrowns? It is a delicious breakfast item that you can eat on the go. Now you can make them right at home instead of buying them.15 McDonald’s Menu Items You’ll Never See Again

The best thing about this recipe (apart from how simple it is to make) is that a single batch can feed a crowd of guests easily. Whip up these crispy, cheesy hash browns along with a big platter of scrambled eggs and some fresh fruit, and your loved ones will be in brunch heaven in no time.Click here to see Lazy Sunday Brunch recipes.

One-pan breakfasts are always a hit, and this recipe takes flavorful bison breakfast sausage and sautés it with potatoes and peppers so you’ll start you day with protein, vegetables, and starch.

Who doesn’t love hash browns? This dish is the perfect side for an egg breakfast or a huge porterhouse.

How to Make the Best Potato Hash | The Food Lab

In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.)

Now, you could take the willy-nilly approach—throw everything together in a skillet and hope that they somehow tornado themselves into a functional 747—but you're much better off applying just a bit of care, knowledge, and gentle guidance to the situation to help guarantee a safe and sound arrival at a crisper, tastier, and altogether better end-destination.

There are always options with hash (usually defined by what's sitting around in the fridge), but the basic steps are always the same. Let's take a closer look.

Step #1: Choose Your Potatoes Wisely

The type of potato you use can have a great impact on the final result. Waxy red or new potatoes turn nice and creamy when cooked, but are terrible at developing crisp crusts. Yukon golds will develop a decent crust and end up with a buttery interior. My personal favorite is regular old russets, which develop the crispest, craggiest crusts that stay crunchy even when dragged through golden liquid egg yolk multiple times.

The lesson? Stick with either russet or Yukon gold.

Step #2: Par-Cook Your Potatoes With Vinegar for Maximum Crispness

Back in my early hash-slinging days, I'd throw raw cubed potatoes into a skillet with oil and let them fry until golden brown. They sure looked like they'd be crisp, but they'd rapidly soften, ending up with a papery, leathery crust.

As anyone who's ever made great french fries knows, you have to double cook them to get them extra-crisp. By par-cooking chunks of potatoes, you help create a thick layer of gelatinized starch around their exterior that, upon frying, subsequently dehydrates and browns. It's this dehydrated layer of gelatinized starch that gives potatoes a lasting crispness (see this article on ultra-crispy roasted potatoes for some more tips).

The issue is that by par-boiling potatoes, you also end up softening them to the point that they fall apart when you try to fry them. There are a couple of solutions to this problem. The first is to par-cook them in the microwave, like I do with this crispy kale, Brussels sprouts, and potato hash. The microwave will par-cook the potatoes without jostling them, which helps keeps the chunks whole.

Another solution is to add some vinegar to the cooking water, about a tablespoon per quart. This vinegar slows the breakdown of pectin, the inter-cellular glue that holds potatoes together. With vinegary water, you can boil potatoes and gelatinize starch without letting them turn soft, making them easy to fry afterwards. Make sure your cooking water is well-salted, too.

Step #3: Add a Meat, Preferably Cured, and GET IT CRISP

Ok, so not all hashes need meat, and to be 100% honest, most of the ones I make at home don't have it, simply because I don't generally have cured meat hanging around. But I'd also be lying if I told you that crispy chunks of cured pork fat aren't extremely delicious.

If I have it, I'll fry up cured pork (or cured beef like corned beef, or cured duck like confit), let it slowly render out its fat (we'll use that fat to fry the potatoes), and cook until very crisp.

Step #4: Fry the Potatoes in Rendered Fat and Add More Fat Than You Think You Need

Once the meat is crisped, you might be tempted to just throw the potatoes in there. Instead, let me recommend a different tack: take the meat out and set it aside before adding the potatoes. You've already got that meat perfectly cooked. Leave it in while the potatoes cook and you'll only end up overcooking it.

Those par-cooked potatoes need a good amount of fat for two reasons. First, without enough fat, they don't make good contact with the bottom of the skillet, and without good contact, they can't fry evenly.

Second, and perhaps more importantly, fat tastes good. The potatoes absorb it, making each bite more succulent and delicious.

Perhaps the biggest mistake I see with hash, whether at home or in restaurants, is not cooking the potatoes long enough. There's no two ways about it: frying potatoes in a skillet until crisp is a long process. Even with relatively high heat, it can take 20 minutes or more. Don't rush it you want every single surface crisped.

Step #5: Add Seasoning to Potatoes

Once the potatoes are nearly cooked, it's a good idea to start thinking about flavoring them. If simple and straightforward is your goal, then just a bit of salt and pepper will do. In this case, I'm adding a touch of cumin and paprika, flavors that go well with the chorizo, poblano peppers, and cilantro I'm adding to them. Adding the spices directly to the skillet with the potatoes as they fry gives them a chance to toast and develop flavor.

Step #6: Cook Potatoes, Meat, and Vegetables in Batches to Optimize

As with the chorizo, now is the time to remove those potatoes from the skillet (you can drop them into the same bowl as the chorizo to minimize cleanup) to make space for the remaining vegetables. I like to treat my vegetables like I do in a good Chinese stir-fry: sear hard and fast so that you get some nice browning while still allowing them to retain some fresh crunch. In this case, I'm using big chunks of scallion whites along with cubed poblano peppers.

Step #7: Combine Ingredients Before Finishing

Once the vegetables are cooked, I add them to the bowl with the meat and potatoes. Each element here has been perfectly cooked before combining, which means that the whole shebang is going to be all the tastier. You can serve the hash exactly as-is, but what is hash without eggs? You may as well ask me to watch the Holograms without Jem or the Jetsons without George.

Step #8: Drain Eggs in a Strainer for Better Shape

There are a few ways to incorporate your eggs into hash—poached, fried, or simply baked on top—but no matter your method, if you want them to be the prettiest, you should strain your eggs. Straining is a method I first started using for making perfect poached eggs, but it's equally effective for keeping fried eggs nice and tight or baked eggs from running through all the cracks in your hash.

To do it, just break an egg into a bowl and tip them into a fine mesh strainer. Swirl gently, and the excess whites will drip out, leaving you with only the tight yolk and tight white.

Step #9: Baked, Fried, or Poached? Make Your Choice

Now you've got a big decision to make: how do you want to cook your eggs? Fried eggs are probably the fastest. Once your hash is assembled, just fry the eggs in a separate skillet, throw them on top, and you're ready to eat. Poached eggs are the prettiest, but require a bit of finesse (of course, you can always poach your eggs the day before, store them in water in the fridge, then gently reheat them in warm water before serving the next morning).

For my money, baking them is the best way to go for hash. To do it, return your hash to the skillet and make a few wells in your potatoes for the eggs to sit in, then break the eggs into them and throw the whole thing into a hot oven until the eggs are barely set.

Step #10: A Little More Oil Keeps the Eggs From Drying Out

I always drizzle my eggs with just at touch of olive oil, which prevents their top surfaces from developing an unappetizing, plasticky skin.

Step #11: Top it Off Post-Bake!

The last step to truly great hash is to top it off with some fresh ingredients. Herbs, sliced onions or scallions, or a bright vinegary salsa or hot sauce is good. Avocado makes it even better. I can think of precious few situations that wouldn't be better if an avocado were added to the mix. Can you?

With those basic building blocks, you've got a formula to build up any sort of hash that you'd like, simply by mixing around the flavors and ingredients, which means that whether you're heading to the supermarket with some ideas in mind, or just working out of a half-empty fridge and your basic pantry, you know you're going to end up with some pretty delicious results.

Normally I'd try to wrap this up with some sort of clever last sentence or two that calls back the opening and ties the whole article together like a good rug, but in this case, I've just made myself too darn hungry to concentrate. I'll be right back, gotta throw some potatoes on the stove.

Cover and simmer two more hours, stirring every 30 minutes.

While the beef is simmering, go ahead and dice up the onions.

After the beef has cooked for three hours, use a slotted spoon to scoop the beef out of the broth. Place the pieces of meat in a large bowl and set it aside to cool for just a few minutes.

With the beef out of the broth, add the onions to the pot.

Add the salt.

Add the black pepper.

Add the crushed red pepper.

This gives the hash just a little bit of heat. You could leave it out if you prefer. Your choice. Smile.

Give the onions and seasonings a good stir and let this come back up to a simmer.

With the onions now in the pot, let’s work with the beef.

Place a fork in each hand and shred the pieces of beef into small pieces. Use a pulling apart motion to break the pieces down, kind of like you would do making pulled pork barbecue.

Use a fork to cutaway any pieces of fat or gristle that you might find. Discard these pieces.

Place the shredded beef back into the pot.

Place the lid back on the pot. Let this simmer for another hour.

Country Ham Hash Recipe

Once you start cooking this Country Ham Hash, the inviting aromas will have your sleepy overnight guests hurrying down the stairs and into the kitchen. You can get a head start on this breakfast side dish by chopping all of the vegetables a day in advance. Store the potato cubes in water to prevent browning, and pat them dry with paper towels before adding them to the skillet so they will cook up nice and crisp. If you're prepping everything day of, peel the russet potatoes and pat them with a paper towel to absorb excess moisture while the ham sizzles in the skillet. Transfer the ham to a separate plate, then add the potatoes, onion, and bell pepper to the skillet. Cook until the potatoes are tender, adding in garlic, pepper, and salt. While the mixture cooks go ahead and chop the cooked ham, stirring it into the potatoes once they are tender. Country Ham Hash is delicious for a holiday brunch, but it also makes a satisfying and quick meal for the family during the week. Add a tossed green salad to round out the meal.

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer?

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

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Traditional Roast Beef Hash


  • 2 cups roughly chopped cooked roast beef or pot roast beef
  • 1 large Russett or 2 smaller Yukon gold potatoes, peeled and quartered
  • 1 large onion, peeled and quartered
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • Ketchup


Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground.

If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.

Heat the olive oil in a large frying pan, preferably a cast iron pan, on medium high to high heat.

Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches.

Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.

As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash.

Cook for at least 10 minutes and until the hash is well browned.

Serve immediately with ketchup.

Old fashioned cast iron meat grinders are easy to find and cheap to buy on eBay.

Step By Step Overview: How To Cook Hamburger Hash

1. Add oil to skillet over medium-high heat. Add the potatoes and cook, stir until potatoes are fork tender. Sprinkle with salt and pepper. Set aside. (Just look at those golden cubes!)
2. Add the onions, bell pepper, and garlic on the skillet. Cover then stir until golden brown.
3. Add beef, chili powder, salt, and pepper. Cook until brown. Drain excess fat.
4. Mix potatoes back in then sprinkle cheese on top. Place skillet in the preheated broiler until cheese is melted. Serve.

Recipe Summary

  • 1 pound beets, peeled and diced
  • 1/2 pound Yukon Gold potatoes, scrubbed and diced
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs

In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

How do you make Heavenly Hash?

There is no hard and fast rule about what canned fruit to use. Years ago my grandma would use canned peeled green grapes, but now they’re hard to find. So, we often use fruit cocktail as a replacement. You can also add coconut to this recipe. But, I have a family who does not like coconut, so we leave it out.

When you make Heavenly Hash, make sure to drain the fruit really well. Next, add the marshmallows to the fruit. Then, gently fold in the whipped cream.

You can substitute Cool Whip, but if you ask me, the taste is so much better with real whipped cream.

If you're looking for brunch recipes that really show you care, this impressive feat of pastry is the one. It's worth it to order special chocolate batons, so plan ahead.

Yes, there's iced coffee that's better than cold brew. And yes, it involves your cocktail shaker. Read all about our hunt for the best method below.

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