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)

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, ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!