Pretty Veggie Hash

I see lots of hash photos on my @Hashcapades twitter feed that make me drool…literally! So while I was minding my own business, well, actually nosing around, my expert eye was captivated by a simple veggie hashcapade. To be more specific, a Pretty Veggie Hash from my newest tweep and “East Coast girl”, Mindy Berger, .a.k.a. @Pretty_Veggie. She has a fabulous blog called Pretty Veggie that you simply must check out for great vegetarian dishes! And without further ado, I’m excited to introduce Mindy and the very first hashcapade recipe guest post! >>>

Long ago and far away in a land called New York, where I grew up, I remember my father eating corned beef hash that came from a can.  He, or rather my mother, fried it in a pan and put fried eggs on top, and my father loved it.  I could never understand how he could eat that “stuff,” especially since it smelled so awful!

Because of that memory, I never, ever, tried any other kind of hash, corned beef or otherwise.  Back in the day, I did eat ham and eggs, bacon and eggs, even Spam and eggs while living in Hawaii (I don’t know what they do to it, but its good!), but I never did try any kind of hash.

About 9 or 10 years ago, I became a vegetarian, so for sure, I haven’t been eating any hash….. until the other night.  No, no meat in the “hash.”  I made vegetable hash…. and it was GOOD!

I was looking for a quick and easy dinner, and I thought, “Breakfast for dinner!”  Good vegetarian that I am, I had an assortment of vegetables on hand, as well as veggie “meats.”  I love zucchini, and veggie ground “beef,” and Veggie Hash was born.  (I also had eggplant in the fridge and that would have been great, too.)

It’s so easy to sauté chopped onion, if you want to take the time, chopped zucchini, and veggie “beef” until cooked through (the “beef” is already cooked, so sauté the zucchini until still a bit crisp), and drop a couple of raw eggs on top!

Cook until the bottom is set, and with a lot of luck and a big spatula, flip the eggs and veggie hash over to cook the other side.  Or, place under a broiler to cook the top.  (If the handle of the pan is not metal wrap it in tin foil and keep it away from the heat.)  Top with cheese, and melt under the broiler, or not.  When ready to eat, add salt and pepper, or Sriracha, to taste…. and enjoy!


Breakfast for dinner.  Such a variety of veggies, so fast, and so good!

>>>Indeed, I’m going to have to try this, Mindy. Thanks again for being my very first guest post for hash recipes!

Happy Hashcapades,


Hash on Twitter

Tweets about hash abound on twitter – corned beef hash, duck hash, brisket hash, etc. As I “curate” my @Hashcapades feed, I look for great pictures, celebrity connections, new restaurants, recipes and even entertainment. And so, here’s a short collection of some of my favorite tweets that amused me.

Hash is used to woo celebrity journalists.

Hash sustains NPR radio hosts.

Hash inspires haiku.

Hash manifests itself in many different forms.

Hash causes prayers for deliverance from injury.

Hash and unicorns make Ewoks happy.

Hash cures jet lag.

Hash cures hangovers too.

Hash is powerfully aromatic.

Hash is Apple's next feature.

Thanks for indulging me. Please tell me which tweet is your favorite! Would you like to see more posts like this?

Happy Hashcapades,


Besaw’s Hashcapade is Standing Room Only!

I’m honored to introduce Mary Rarick, one of my dear friends and the person who introduced me to twitter! In her “nano-bio”, Mary describes herself as “a Twitterholic and foodie who abides in the ‘burbs’ with her family. She can be found hawking books at or cultivating social media conversations at” I just call her ÜberMary because she is exactly that and more! >>>

The first thing we noticed as we approached Besaw’s Sunday morning was a cluster of chatty people sipping steaming hot coffee from white porcelain cups, eagerly waiting for their names to be called. Fortunately, we didn’t linger in the crisp air long enough to sample from the complimentary coffee cart (a genius move by Besaw’s). Instead, our group of fifteen was quickly whisked past the waiting masses outside, through the main restaurant and into an enclosed, heated garden patio. Score!

Besaw's is at 2301 NW Savier Street worth the wait!

No sooner were we comfortably seated around the equivalent of a family holiday table, than the cheerful, enthusiastic and could-have-been-a-Portlandia-extra “Mags” began taking our order. First the libations – mimosas, Bloody Marys and Besaw’s seasonal version of the mimosa, a house-made pear reduction and Champagne.  Yum!

Bloody Mary - Who knew pickled fiddle ferns tasted so good?!

Lively chatter ensued and the next thing we knew, heaping plates of steaming decadence were being placed in front of us. We attacked with much enthusiasm.

Besaw's back patio and the biggest hashcapade crew to date.

My place at the end of the large table means that, sadly, I have no idea what was ordered at the other end or how it was received. I can, however, speak for the diners at my end of the table.

The vast combination of colors and textures of Lindsay’s house-smoked wild salmon platter–which included salmon, bagel, beet-pickled egg, pickled vegetables, red onion, cream cheese and capers–made it one the two best-presented plates on the table.

House-Smoked Wild Salmon Platter

The other, my friend Lizzy’s Croque Madame, was such a glorious sight to behold that I couldn’t stop gawking. Succulent layers of shaved ham between crunchy buttered Pullman brioche, drenched in Gruyère cheese sauce, and crowned with two over-medium eggs. What’s not to love?

The Prosciutto Scramble, a concoction of eggs, prosciutto di Parma, roasted garlic and Asiago cheese, was described as “perfect.”

When asked about her Eggs Benedict, Mari stated unequivocally, “They had me at prosciutto and sage. Perfect combo, perfect hollandaise, and perfect gluten-free buns. Two thumbs up.”

Eggs Benedict with Prosciutto and Sage

While I’ve enjoyed flakier homemade biscuits, I’ve never tasted a more savory sausage gravy.

Three members of the table ordered the pièce de résistance, the Farmer’s Hash – three eggs scrambled with rosemary potatoes, bacon, roasted garlic cloves, cheddar cheese, caramelized onions, arugula and cheddar cheese. In Clark’s words: “I loved the roasted cloves of garlic and the arugula– very smart use of typically strong ingredients. The caramelized onions were sublime. Bits of bacon popped through to amp up the hash and complement the cheddar cheese.”

Farmer's Hash - delicious!

Besaw’s clearly lives up to their simple yet elegant ethos: providing delicious, seasonal and local food and drink, with genuine warmth of heart. >>>

Thanks, Über Mary! I couldn’t agree more with the “genuine warmth of heart” ethos, certainly the product of Cana Flug, Besaw’s owner. I had the extremely good fortune to meet her as we left the cozy patio, completely sated. I told her what a marvelous experience we had and to thank Taylor for accommodating us as the number of guests expanded almost daily! Finally, to Mags – you rock!!!

Happy Hashcapades,