Chicken Apple Sausage Hash with Pancetta, Asparagus and Baked Eggs

Here I was curating tweets for @Hashcapades when my ever-expanding sense of the hash universe went supernova – Chicken Apple Sausage & Asparagus Hash Burrito. Hash in a burrito? Genius, Full Belly Deli, and a huge thanks for inspiring my new favorite hash creation!

Chicken Apple Sausage Hash with Pancetta, Asparagus and Baked Eggs

As with any hash adventure at Chez Clark, I simply must catalog the hash ingredients – fresh, wholesome ingredients – asparagus, tarragon, onion, Russet potatoes, Willamette Egg Farms eggs, Vermont Creamery crème fraîche, Brat Hans Sweet Apple Chicken Sausageand pancetta from the deli. (The ingredient list is at the end of this post.) Now let’s get busy!

Simple ingredients make the best hash!

Pre-heat the oven to 375°F. Chop up the pancetta and fry in a pan on medium until just crispy, remove with slotted spoon and place on a paper towel. Leave the rendered fat in the pan.

Chopped pancetta cooking - molto italiano!

Dice the potatoes into 1/2 inch cubes and sauté in the pancetta fat left in the pan for 15 minutes, then add the butter + diced onion and cook another 5 minutes until tender. Season liberally with kosher salt and fresh ground pepper.

Potatoes and onion cooking in the rendered pancetta fat.

Slice the sausage into 1/4 inch thick disks and add when potatoes and onion are tender and heat through.

Adding the chicken sausage to the mix.

While the potatoes and onion are cooking, blanch the asparagus in another pan for 4 minutes, remove immediately, then immerse in an ice bath to keep the lovely green color intact.

Ice bath for the blanched asparagus - nice and green!

Cut the asparagus into 1 inch sections on a slant add to the potatoes, onion and sausage. Mix in the pancetta and adjust seasoning to taste. Optional: Add 1/3 cup of crème fraîche and stir in to make a creamy, moister hash.

Adding the pancetta and asparagus - almost hash.

Transfer hash to an oven-proof pan. Create 4 “wells” in the hash. Crack each egg and place in a ramekin first, then slip gently into the well. Garnish with fresh, chopped tarragon and Italian parsley. Place in oven for 5 minutes or until eggs are set to your liking.

Eggs nestled in the hash, ready to bake.

A bird's-eye view of heaven on earth!

Voilà – time to chow down on some seriously tasty hash!

Silky, creamy egg yolk and hash - sublime!

When I thought about the herbs to use, tarragon came out on top because I knew it would work well with the apple in the chicken sausage andthe asparagus. Baking the eggs in the hash couldn’t be easier and the presentation is stunning! So…who’s hungry? 🙂 Happy Hashcapades, Clark

Ingredient List
4 oz pancetta
1 1/2 lbs Russet potatoes
1/2 medium yellow onion
2 Tbsp butter
1 tsp kosher salt
1 tsp fresh ground pepper
12 oz Chicken Apple Sausage
1/2 lb asparagus
4 eggs
1 tbsp fresh tarragon
1 tbsp fresh Italian parsley
1/3 cup crème fraîche (optional)
Serves 4

Smoked Brisket Hash at Turkey Tailgater III, a.k.a. OccupyCNF

“Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning.” And thus, Churchill’s quote begins the end of this hashcapade, dedicated to our third annual Turkey Tailgater. His words are especially fitting, juxtaposing our Thanksgiving tradition and the worldwide Occupy movements. Therefore, we semi-solemnly also dub this, OccupyCNF – in honor of the dishes that sacrificed themselves for our post-running pleasure at the Portland HQ of Conway Freight (CNF)!.

Smoked Beef Brisket Hash - some dishes sacrifice themselves faster!

But what does OccupyCNF represent, you ask? Well, every  Saturday between March and October, hundreds of dedicated runners & walkers meet at NW 21st and NW Raleigh at the CNF parking lot. Members of PortlandFit, we come to test our mettle, set goals, train for races and commune with running friends. In the winter months, it transforms into StayFit as our running community shrinks to a dedicated core of intrepid and unruly souls, my running family!

Ravenous running family at the start of Turkey Tailgater III

And so, back to the end of the beginning. Expectations were high for my contribution to the Turkey Tailgater, but I had a secret weapon up my sleeve, Podnah’s Pit Barbecue! After our epic hashcapade there, I mentally filed away their stunningly delicious brisket hash and vowed to recreate it. After our lovely meal at Beast, Lisa and I stopped by Podnah’s Pit to purchase two pounds of brisket and their bbq sauce – seriously, I’m addicted!

All the yummy bits assembled.

And so to the begging of the end where I assemble all the lovely ingredients, a testament to the marshaling of raw ingredients and their subsequent transformation into…hash! Curious readers may wonder what mysterious goodness awaits in the ramekin on the lower left of the yummy bits. It is the Emeril Creole Seasoning that I used from one of my Celebrity Chef Hashcapades. I used liberal amounts along with salt and pepper for the roasted potatoes further below.

Podnah's Pit Smoked Brisket is sublime!

Seasoned Russets ready for roasting.

Once the potatoes were roasting away in the oven, it was time to caramelize the sweet Mayan onion. This was a quick redux of the process I used to make my award-winning Portland Bacon Takedown Hash. Huzzah!

Caramelizing onions with my Portland Bacon Take-down swag!

Hashed smoked beef brisket - yum!

After the potatoes were roasted and the onions caramelized, the rest of the process was simple: mix all the ingredients together in a big steel bowl. Because the Turkey Tailgater was the following day, I transferred the finished hash into a 13×9 baking dish covered with foil and slipped it in the fridge.

Über mixing bowl for the hash.

Mixing in the final secret ingredient...

Jeff approves of this hashcapade!

And now to the end of the end. (Wait, is that redundant?) Anyway, the day of Turkey Tailgater III, I simply heated the hash for 30 minutes at 350 degrees and slipped it into an insulated quilted thingy that Lisa had. We arrived at CNF before 8:00 so we could all have our picture taken together. After a stellar 6.5-mile run, I set my Smoked Brisket Hash on the table and the masses descended. Judging from Jeff’s enthusiastic response, it was a hit!

OccupyCNF veterans, Dawn and Lisa!

As the morning gave way to early noon, a small band of OccupyCNF remained, huddled together under and umbrella with a propane heater to fight the oppressive Thanksgiving weather. Occasionally, we lured unsuspecting runners to our encampment and served them mimosas and food. Cheers to our new friends, Kaylan and John, and cheers to my running family!!!

Happy Hashcapades,

Clark

Smoked Brisket Hash
Pre-heat oven to 400 degrees Farenheit.
2 lbs Russet potatoes, hashed into 1/2 inch cubes
2 Tbsp olie oil
2 tsp kosher salt
1 tsp fresh ground pepper
1 Tbsp Emeril Creole Seasoning
> Mix the above ingredients together on a rimmed baking sheet and place in the oven for 25-30 minutes or until potatoes are done, but not mushy. Remove and set aside.
1 large sweet onion, chopped
1/4 cup (1/2 stick) real butter
> Heat pan to medium-high, add butter, then add onions. Cook for 10 minutes, stirring frequently
> Reduce heat to medium low and cook for another 15-20 minutes until the onions start to turn golden brown. Remove from heat.
2 lbs diced Podnah’s Pit Beef Brisket
1 cup chopped green onioin
1/4 cup chopped Italian parsley
1/3 cup crème fraîche
1/3 cup Podnah’s Pit BBQ Sauce
> In a large bowl, combine the previously roasted potatoes, caramelized onion along with the rest of the ingredients above.
> Mix thoroughly and test for seasoning. Add more salt, pepper and/or BBQ sauce as you wish.
> Transfer to a 13×9 backing dish and cover with foil and store overnight.
> The next day, preheat oven to 350 degrees Fahrenheit, place hash in for 30 minutes then remove and serve with extra BBQ sauce.

Pork Confit Hash at Cocotte

When I first saw the name of this restaurant, my mind scrambled it and the word, coquette, came to mind – suggestive, eyelash-batting flirting. But no, it’s cocotte, which is French for (among other things) an individual casserole baking dish. Personally, the flirting is more apt because their libations and hash were flirting with me the entire time! French press coffee, Bloody Mary with candied bacon and an exquisite Pork Confit Hash – ooh la la, monsieur!

Cocotte on NE 30th and NE Killingsworth

Also flirting with culinary nirvana were veterans from prior hashcapades, Mary and Cory, plus two newbies, Nick and Andy. As it turns out, Andy is an über accomplished globetrotter, inspiring our table to recount trips, dishes and misadventures while abroad – gypsy pickpockets in Cologne, walking around Edinburgh, and Stroopwafel from The Netherlands. And here we were in little old Portland, eagerly awaiting oeufs en cocotte (eggs in cocotte) and pork confit hash!

Extraordinary Bloody Mary - Bacon Accessorized!

But first, we have to talk about the Bloody Mary. I was the only one at the table to order a breakfast cocktail. When it arrived, we collectively zeroed in on the candied bacon that shamelessly caused us to ogle the amazing presentation. Honestly, the drink could have been colored blue with prickly pear cactus and it wouldn’t have mattered – seriously!! Coincidentally, the rest of the crew ordered a side of the brown sugar bacon with their entrées 🙂

Cocotte's stellar Pork Confit Hash

When the hash arrived, Cocotte’s presentation was simply stunning – pork confit, rainbow chard stems, mustard, roasted brussels sprouts, crème fraîche, and a sunny-side egg. Are you kidding me? Hovering over the food, I stole a glance at my compatriots who were equally enthralled with their selections and proceeded to dig in. Impressive. Sublime. I could go on, but this was truly one of the best hashes I’ve ever had! Who knew brussels sprouts could complement a hash so well – great texture and slightly sweet counterpoint to the softer chard and roasted potatoes. Très bon!

Sated tweeps outside Cocotte

We could have easily spent another hour talking about food, travel and social media, but the cozy restaurant was bursting at the seams. We had to let Cocotte flirt with new patrons and lure them with candied bacon and libations – santé!

Happy Hashcapades,

Clark

Hi Spot Cafe is *the* Spot

I am a Hopist. That is to say, I am a complete convert to the positive spirit and cozy charm of Hi Spot Cafe. This realization struck me twice. The first time was during this post’s epic hashcapade with one of my super tweeps, Jackie. The second time was when I conceived of Hopist as an anagram from Hi Spot! By the way, my new word is pronounced with a long “o” lest you think I’m talking about hip hop or hops…

Hi Spot Cafe on 34th Ave and E Union St in Seattle

Anyway, this hashcapade had “fabulous” written all over it because Hi Spot came highly recommended and the weather was perfect – a brisk, sunny fall morning. And if that weren’t enough for a bona fide Hopist, I snagged a parking spot in front! Because I was in town attending the SuperComputing 2011 conference, I can say the odds of both occurrences in Seattle were exactly one in a bazillion, give or take!

Cozy upstairs nook at the Hi Spot.

While I waited for Jackie to arrive, the irresistible atmosphere begged for a few photos to capture the ambiance of this hashcapade properly. The upstairs nook had a bright and comfortable feel to it, a sense of community. Creative artwork was displayed along one of the walls downstairs, creating a sense of vibrant energy. Both are undoubtedly apt descriptions of Hi Spot’s proprietor for the last 17 years, Mike Walker, whom Jackie and I met briefly.

Scott Smith's funky artwork adorns one wall...

The lovely and hip (with cool glasses) Treisa attended to our every need as Jackie and I chatted up a storm like old friends as tweeps often do! You see, we met through twitter and have mutual interests in good food, travel, blogging, edgy art, photography and high-tech. I’ve said it before, but I’ll say it again: social media is real and we had a really good time!

Hi Spot's Corned Beef Hash - yum!

And so to the hash – house-cured corned beef, shredded potatoes mixed with cayenne pepper and paprika, onion and celery. Jackie was the first to remark that celery is a rare component in hash, but it worked remarkably well! I rather liked the piquant, smoky shredded potatoes combined with the bright notes of celery anchored by the perfect corned beef. Altogether, a very delicious hash creation for this Hopist 🙂

Thanks again, to Mike and Treisa, and especially to my new BFF, Jackie, for an epic hashcapade at Hi Spot!

Happy Hashcapades,

Clark

Chipotle Carnitas Hash with Queso Fresco and Cilantro

Yes, I speak Nahuatl, the ancient tongue of the Aztecs. Do you? Well of course! You see, the word, chipotle, comes from Nahuatl (as does avocado) and we all deftly pronounce it these days. As for me, chipotle conjures up a vision of rustic, spicy, smoky mystery that is simply amazing in almost any dish. So when my son, Alex, suggested we make Chipotle Carnitas, I was all in! Four hours later, I was expecting a carnitas baby and plotting the perfect use of the abundant carnitas that remained – Chipotle Carnitas Hash.

Chipotle Carnitas Hash with Queso Fresco and Cilantro

Now I should mention that this particular hashcapade took place in Wyoming, in the very home in which I was raised by wolves, er, I mean my 5 siblings. Why? Because during the frigid Wyoming winters, we use the outdoors as a giant refrigerator. More precisely, we store beer, wine, leftover turkey, pies and other holiday goodies in the solarium adjoining Mom’s house. Protected from critters, except her cat, everything stays marvelously cold! That’s where we left the carnitas to remain steeped in its juicy goodness to await its destiny…

Carnitas from night before simmering slowly...

The next morning, we set the pot of carnitas on the stove and kept to a low simmer. In the meantime, I commenced the hashing and mincing of basic ingredients: Russet potatoes (unpeeled), onions, cilantro and garlic. Added to the pan in stages, I then set about crumbling the queso fresco and chopping the cilantro. Finally, I pulled the pork with a fork and added juices from the pan to add more flavor and keep it moist.

Hashing up the good bits!

Chipotle Carnitas

Another hashcapade success!

Expectations were high as Alex and Rachel watched me plate the hash – first the potato hash topped by forkfuls of carnitas, then sprinkles of queso fresco and cilantro, and then a fried egg plus more cheese & cilantro. We eagerly tucked into the hash and only one word could describe our collective approval –  ¡Olé!

Further below is the recipe for the hash itself. A note on the actual carnitas recipe – don’t boil away all the juices, leave about 1/3 and skip roasting the carnitas. Flavor and moisture are your friends!

Happy Hashcapades,

Clark

Chipotle Carnitas Hash with Queso Fresco and Cilantro
2 Tbsp olive oil
3 medium Russet, unpeeled, diced into 1/2″ cubes
1/3 cup diced yellow onion
2 cloves garlic, minced
2 Tbsp real butter
1 Tbsp dried parsley
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
> Set frying pan on medium, wait for for it to heat up then add oil and then the potatoes, cooking for 15 minutes. Add the onions and cook for 5 minutes or so.
> Once the potatoes and onion are tender, add the minced garlic, butter and parsley and stir for about 2 minutes.
> Add salt and pepper, taste and adjust as needed.
Plating the Hash
2-3 cups pulled Chipotle Carnitas + 1/2 cup of the broth in which it steeped, stir it in and let it sit.
3 fried eggs
1/3 cup cotija cheese
1/4 cup fresh cilantro, chopped
> Spoon about a cupful of the potato hash on the plate and spread flat
> Top with a third of the carnitas then sprinkle with cheese and cilantro
> Top with a fried egg and sprinkle with more cheese and cilantro – voila!

 

 

Chorizo Zucchini Potato Hash with Avocado Crema and Tomatillo Sauce

An explosion of chorizo-based hashes are popping up on my Hashcapades twitter feed. Each tweet taunts me with a delicious picture of culinary perfection or the miraculous hangover/jet lag cure that Chorizo hash provides. Well, I can play that game too – Cho-rrrrri-zo hash – Olé!

Chorizo Zucchini Potato Hash with Avocado Crema and Tomatillo Sauce

Once I latched on to the obviousness of the truth (there is no spoon) I proceeded to pencil out my idea of a chorizo hash. Comfort food with a Oaxacan flair, a little Old World meets New World, a little ooh, as little ah. And so it was that I combined some ideas from Yolk (zucchini in the hash) and my Halibut Hash (Avocado Crema and Tomatillo Sauce) to create this masterpiece!

I got the goods, now let's get busy!

For those fortunate enough to travel to Oaxaca, Mexico (I have not), their signature moles have a common foundation of roasted spices and ingredients. I decided I would do the same by roasting the tomatillos, garlic and red jalapeño pepper under the broiler, then blend. The resulting smokiness has a depth of flavor that is hard to beat! (See Oaxacan Mole Chicken Hash)

Roasted tomatillos, garlic & jalapeño.

Yukon gold potatoes, zucchini and red onion.

The basic process was fairly straight forward – dice potatoes, onion and zucchini and cook, starting with potatoes for 10 minutes, add onion for 5 minutes then add zucchini for another 5 minutes. In parallel, I cooked the chorizo for about 7ish minutes and set aside on two layers of paper towels to let the grease drain. Also at the same time, I broiled the tomatillos, garlic and jalapeno on high for 10 minutes, then made the tomatillo sauce and avocado crema. Simple!

How was it? Delicious!

Dreaming up a recipe is a form of risk taking, pure and simple – no safety net, no harness. Sometimes the balance of flavor is just off and I adjust my recipe. Sometimes the ratio of veggies to meat leaves me wanting. I’m please to report that the hash delivered a balanced, powerful Oaxacan kick to the taste buds – heaven! Zucchini? It added another layer of toothy goodness, a new ally for my potatoes. The spicy chorizo hash covered with the smoky tomatillo sauce and avocado crema was simply incredible. Oh, and don’t get me started on the creamy egg erupting like a fiery yellow volcano all over the hash!

Try this recipe and let me know what you think or share a similar experience, perhaps a guest post 🙂

Happy Hashcapades,
Clark
Chorizo Zucchini Potato Hash with Avocado Crema and Tomatillo Sauce
Many of these sections can be done in parallel, for example, start the broiler as the pans heat up, doing the Chorizo, Potato & Tomatillo sections in parallel.
12 oz chorizo
1 Tbsp olive oil
1 lb Yukon gold potatoes, diced into 1/2″ cubes
1/3 cup diced red onion
1 medium zucchini, diced into 1/2″ cubes
3 poached eggs
1/4 cup cotija cheese
1 Tbsp fresh cilantro, chopped
> Chorizo: In a separate, smaller pan cook the chorizo for about 7 minutes or so
> Remove from pan with slotted spoon onto two paper towels on a plate to drain grease
> Potatoes: In a separate, bigger pan, cook potatoes in a pan on Medium to Medium-High with some olive oil for about 10 minutes, stirring occasionally
> Mix in red onions and saute another 5 minutes, then add the zucchini and cook about 5 minutes more
> Turn the pan to medium low and add the cooked chorizo with the potatoes, onion and zucchini, mixing well and adjusting seasoning. I added about a tsp of kosher salt and black pepper
> Poach the eggs while the hash is kept warm
Tomatillo Sauce
4 tomatillos, quartered
2 cloves garlic, unpeeled
1 red jalapeño (don’t mix into sauce, used for garnish)
> Place ingredients on a rimmed baking sheet into oven set to high broil for 10 min, or until edges of tomatillos are black and the jalapeño are blistered
> Remove, peel roasted garlic and place tomatillos and garlic only in a blender and mix.
> I added some salt and sugar to the sauce to balance the garlic, adjust as you desire
Avocado Crema
1/2 avocado, finely diced
3 Tbs creme fraiche
2 tsp fresh lime juice
> Mix above together, salt and pepper to taste
Plating
> Dish out a healthy serving of hash on 3 plates
> Spoon some of the tomatillo sauce and avocado crema over the hash, then top each plate with a poached egg
> Spoon more crema and sauce in little spots, garnish with the diced red jalapeño, cilantro and cotija cheese.