|
|
Article: HASH MAKES A SPLASH FOR A FANCY FLING, A FEW EXOTIC INGREDIENTS CAN TURN A HUMBLE MEDLEY INTO AN ELEGANT DISH NO ONE WILL SLING.(Life and Arts)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- January 30, 2002
- Author:
CopyrightCOPYRIGHT 2002 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: HSIAO-CHING CHOU P-I food writer
Hash is probably one of the best things to happen to leftovers: Chop it all up and fry it in the skillet.
Done right, it achieves a crusty surface that is crispy but not crunchy. The flavors, because you've used leftovers, are better developed. It's like hashbrowns, but with more complexity.
Hash, which comes from the French word hacher (to chop), scores high on the applause-o-meter as far as second-day meals are concerned - lasagna, cold-fried chicken and the post-Thanksgiving turkey sandwich are pretty good, too.
It may originate from modest ingredients, such as potatoes and corned beef, ...