Hashcapade with Bart Yasso at Bijou Cafe

How do you combine the three things you love the most – running, hash and epic relays? Simple – invite Bart Yasso to breakfast the day before Hood to Coast!

For the uninitiated, Bart is an icon in the running world. He’s the Chief Running Officer (CRO) of Runner’s World and an avid user of twitter, which is how we became acquainted. Next thing you know, we meet at the nationwide premier for Hood to Coast Movie in Portland where he signs my copy of his engaging book, My Life on the Run!

“Nice, Clark, but where’s this leading?” you ask. “Holy frijoles, I’m getting there!” I respond.

So, leading up to this year’s HTC Relay, I create a “HTC Pulled Pork Hash” and throw it out there on twitter, but Bart digs veggies, not meat – darn! No matter. He’s in town for HTC so I invite him to Bijou Cafe, which I know to have veggie hash *and* is one of his pre-HTC rituals. He graciously accepts my invite and voila – an epic hashcapade is born!

Bart flanked by his HTC peeps, Clark (moi) and Lisa.

I arrive early, opting for a table close to the coffee bar and counter. I’m a little nervous as I think about sharing a meal with Bart and wait for my girlfriend, Lisa, to arrive. Scanning the ever-present specials board, I realize there are no hash specials – aarrgh! But wait, a quick peek at the menu reveals Oyster Hash, Mushroom Hash and Roast Beef Hash – yussss! Lisa joins me at the table and we eagerly await our guest.

Located at the corner of  SW Pine and SW 3rd, Bijou is a local favorite.

When he appears, we quickly reacquaint ourselves and it’s like old friends as we chat about his book, HTC, marathons, training and travel. You see, runners enjoy a unique lexicon and a set of shared experiences that instantly build rapport. But Bart takes it up a notch – even though he’s a running legend, he is laid-back, affable, funny and simply COOL!! (OMG, did I just write that?!?! Well, it’s true!)

Roast Beef Hash – yum!

We finally order our dishes – I opt for the Roast Beef Hash while Bart and Lisa order the Tofu Scramble. When my hash arrives, I quickly tuck into the generous portion – tasty chunks of roast beef and perfectly roasted potatoes all topped with two eggs – simple in execution, but powerfully delicious!

While we’re eating, the HTC announcer for the past 20 years, John Hammerley, stops by to greet Bart. John doesn’t recognize me and Lisa, but after I tell him that we’re on the HTC team, Two Lingering Vans of WhoopAss, he starts laughing and says, “I know you guys – love that name!” And just like that, we’re back in the brotherhood of running and epic relays!!!

Happy Hashcapades,
Clark

Run Girl Run Hashcapade

My friend, Andrea, has spunk. In fact, she has moxie to the nth power, which is north of a googleplex and then some! Why? Because she is launching her very first running event for women, the Run Girl Run Half Marathon and 5k! So, in honor of her UberMoxie event, I volunteered to help *and* re-create my Portland Bacon Takedown Hash 🙂

Portland Bacon Takedown Hash

Unlike the throngs of hungry peeps at the Portland Bacon Takedown, I only had to worry about feeding 10 volunteers. Cake walk – the prep factor was substantially reduced. My plan was to roast the potatoes in advance and then dice and cook at Andrea’s casa. Unfortunately, spastic trolls bent on crushing my joie de vivre caused my oven to malfunction! Undaunted, I simply arrived earlier and got the show on the road: sweet and Russet potatoes, fresh kale, yummy bacon, sweet onion, green onion, creme fraiche, fig jam, eggs and dijon mustard. Bam!

The goods awaitin’ a good hashin’!

The recipes are in the above hyperlinks, so my real break-through moment was figuring out how to get 10 eggs ready at once. I consulted the oracle (a.k.a. Internet) and saw a few variations of baked eggs at about 325 degrees for 12ish minutes. I reasoned that buttering a muffin tin and simply cracking eggs into it would work well. To add a little flair, I chopped up green onion and fresh thyme from Andrea’s garden and sprinkled on top. Voila!

Egg matrix ready for baking!

Compared to the prototype and actual Portland Bacon Takedown efforts, this was easy! I didn’t have to worry about bacon matts covered with fig jam and dijon. I simply added dollops to the top of the egg, which was nestled snugly in the bacon hash. Show time – would my toughest critics send me packing?

Zane and Tate testing the hash…

Happily, the verdict was, “Yeaaahhh boooyyyy!” My hash redux hit the spot! And so ends another running-inspired hashcapade. Be sure to read about my Hood to Coast Hash too!

Happy Hashcapades,
Clark

Hood to Coast Hashcapade

12 runners, 36 legs, 2 vans, 200 miles, and a 6000-foot drop in elevation. Hood to Coast (HTC). What fuel could possibly sustain runners bent on conquering pain & sleep deprivation? From the lofty heights of Mount Hood to the sunny shores of Seaside, I proclaim, “This “Mother of All Hashcapades can!!!”

Hood to Coast Pulled Pork Hash

“Fabulous!” you exclaim to me, but then politely point out, “I saw the movie. Hood to Coast isn’t until the end of August. Are you messing with us?” Then I curtly bark, “Pour yourself a a tall glass of shut the hell up!” (I’ve always wanted to blog that! 🙂 )

Please forgive my rude fantasies and allow me to redeem myself by explaining: Our HTC team, Two Lingering Vans of WhoopAss, held a pre-Hood to Coast party. Besides talking about legs, tees, taped nipples and proper exchange etiquette, we dined on a smorgasbord of epic proportions. So much so, I just had to take the lovely pulled-pork that Mary made and transform it into a hashcapade!

HTC 2011 is the 30th Anniversary. All old tees are represented!

The very next morning, I channeled my energy and focused on the task at hand – dice the Russet potatoes, red bell pepper, jalapeño, onion and green onions. Whew – leg one complete! After a brief hydrating slurp of coffee, it was on to the next leg – fry up the potatoes in butter and olive oil, patiently wait then add onions, bell peppers, jalapeño and spices, wait, then add chopped pulled-pork. OMG – easier that I thought, time for a stretch and the stick for my quads.

The basic ingredients – simple!
HTC is like Christmas for me – show your colors!!!

The final leg. Summoning supreme effort, I plated my creation – hash, egg, and green onion – and sat down with my son. It was all I could do to lift my fork to eat the hash. One bite. Smoky essence and a melange of flavors. Another bite. Holy frijoles, the creamy yolk and hash are like a symphony! Another bite. Wait, is my son trying to pass me? Oh hell no, I won’t be roadkill!!! It was a ravenous race, but I finished my plate of hash first! I was spent, but complete in the knowledge that I had conquered my hunger in three culinary legs of all-out spirit and guts!

And that’s how it went down in the books. Another successful hashcapade at Chez Clark and a creation that any HTC team can easily make (see below). Fuel. Sustenance. Hash!

Happy Hashcapades,
Clark

Hood to Coast Pulled Pork Hash
2 medium Russet potatoes, hashed into 1/2″ pieces
2 Tbsp butter
1 Tbsp EVOO
> In a large skillet on medium to medium high,  add the EVOO and melt the butter
> Add the potatoes and cook for 15 minutes, stirring occasionally

1 medium yellow onion, diced
> Add the onion in with the potatoes and cook for 5 minutes

1/2 red bell pepper, diced
1/2 jalapeño, diced
1 Tbsp Essence from Emeril Lagasse hashcapade
1 tsp kosher salt
1 tsp black pepper, freshly ground
2 green onions (reserve some for plating)
> Mix in the rest of the ingredients and stir, adjust seasoning as needed
> Cook until potato is al dente and peppers a little soft

2 cups pulled pork (Recipe forthcoming)
> Add pork to the skillet until meat is warmed through and remove to a bowl and cover

3-4 eggs
> Make 3-4 over-easy eggs (or poached) based on number of servings

Plating
1 tsp chopped green onion
1 fried, over-easy egg for each serving
> Spoon a generous amount of hash on the plate
> Top with egg and sprinkle green onions on top 

Makes 3 to 4 servings

Hashcapade Nirvana List

Well, you’d have thought such a post would have been created before, but I can assure you, none exists on the planet! I’m talking about celebrity chef hashes. I’m talking about hashcapades in Portland, Los Angeles, Seattle, San Francisco. I’m talking about my creations at Chez Clark. I’m talking about hash articles.

To wit, this post is a list of lists for all things hash in one post! Think of this as a Rosetta Stone of sorts, except that this precious cyber stone unlocks an amazingly diverse world of hashes and hashcapades!

Welcome to nirvana and Happy Hashcapades!

Clark

List of Celebrity Chef Hashes

Ever wonder which celebrity chefs make hash? Here’s the start of yet another list you can feast on forever! If you see a favorite chef missing, please help me out by leaving a comment so I can “google” him or her!

List of Restaurant Hashcapades

I’ve officially reached 20+ hashcapades in Portland (+ other cities) and thought it might be helpful to have a list, a directory of sorts. Need the website for the restaurant? Check! Need to read my hashcapade for the restaurant, if posted? Check-o-rama! See how simple this is?

List of Chez Clark Hashcapades

For the uninitiated, Chez Clark is the fancy name for my little kitchen where occasional magic occurs, e.g. Bacon Takedown. I’ve tried to organize by main meat ingredient & have a veggie section at the end.

List of Hash Articles

Starting with the article that inspired me to start Hashcapades by Clark Haass, The Humble Plate of Hash Has Nobler Ambitions, here is a list of on-line articles about hash. I’m hoping to curate more articles from around the globe. Share your favorite articles!