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Article: HASHING OVER HASH AN OLD-FASHIONED FAVORITE RECONSIDERED
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- February 28, 1988
- Author:
CopyrightCopyright 1988 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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New Englanders have been eating hash for many years, not only as
the delightfully named "red flannel" dish composed of yesterday's
boiled dinner (in which beets stain the mixture red), but also as
creamy chicken hash, a popular Sunday night supper. Good hashes --
particularly roast beef or smoked fish -- make splendid breakfast
food, each serving topped with a lightly poached egg, then
presented with toast for breaking the yolks. On the following page
are recipes for several types of hash, for breakfast or supper -- a
chicken hash with creamy wild mushrooms, another chicken hash with
sweet and hot red peppers, a roast beef hash, and a smoked bluefish
hash -- plus instructions for poaching ...