Types of this dish have been around in cookbooks since at least the 1800s. I think it was an early form of doing something eatable with what you had in the kitchen, no matter what it happened to be.

It can be served with any meal. If you are serving it for breakfast fried or poached eggs should be added to each serving. It’s nice for weekend breakfasts and lunches or it can be served for dinner during a busy week.


• 4 tablespoons cooking oil or butter
• 1 cup leftover meat, beef, poultry, pork, fish, etc.
• 1 large onion, chopped
• 1 large green pepper, seeded and chopped, can be omitted
• 1 to 2 cups leftover boiled and peeled potatoes chopped
• 2 teaspoons beef bouillon in 2 cups of water
• 2 teaspoon Worcestershire sauce
• Salt and pepper to taste


Heat the fat in a heavy deep frying pan. Add the chopped meat, onions and potatoes. Sauté until the onion is transparent and the meat and potatoes are browned. Add the bouillon mixed with the water. Add the remaining seasonings. Stir well and cover. Lower heat to simmer and cook covered until the right consistency. Add water if needed. It can be thickened by mashing a couple tablespoons of butter into a couple tablespoons of flour. Add to the simmering mixture and stir until the sauce thickens.

It can be cooked in a casserole dish. Cover the dish with a lid or foil and bake it in a 350 degree oven for about 30 minutes.


The same recipe will work with any leftover meat. Use chicken bouillon with poultry, pork or fish. Left over fish sticks does not work very well. To be truthful fish of any sort isn’t great in this recipe. Hotdogs are pretty good in it.

You can make an all vegetable version by leaving out the meat and adding a larger variety of vegetables.

Leftover cooked rice can be used instead of potatoes.

Small quantities of leftover vegetables can be added with the potatoes, such as corn, peas or green beans. Using tomatoes changes the recipe unless you are using rice.

Garlic, mustard, Paprika, or other seasonings can be added depending on the type of meat used.

If using fish add lemon juice or a couple tablespoons of mayonnaise.

The sauce van also be thickened using leftover beaten egg yolks instead of butter and flour.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Breakfast, Dinner, Lunch, Main Dishes and tagged , , , , . Bookmark the permalink.

2 Responses to Hash

  1. Growing up it was always just referred to as a fry up

  2. I never heard it called that but it is a good discription.

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