Smoked Salmon Hash Panini

Whoa! I mean, WHOA! Who knew hash and panini were soul mates, like yin and yang or peanut butter and chocolate? The answer is several innovative food carts and foodies across the US. My @Hashcapades twitter feed is an endless source of ideas and entertainment. It was there I discovered versions of hash in sandwiches. I thought, “Well, how about in a panini?” And the rest, as they say, is history!

Smoked Salmon Hash Breakfast Panini

Panini are like little gifts from heaven – two toasty, crunchy slices of good bread hugging an infinite variety of delicious fillings. Honestly, anything short of dirt tastes sublime after 5 minutes in a panini grill! Here’s mine, a VillaWare grill I picked up at Kitchen Kaboodle in Portland. (BTW, panino is the singular form of panini. I use them interchangeably.)

My panini grill, getting it done!

So, which hash recipe deserves the panini treatment? No contest – my award-winning Smoked Salmon Hash – huzzah! On New Year’s Day, I recreated this recipe, but neglected to pick up a sweet potato, but the Russet potatoes worked well. The following morning, I started building the panino, one step at a time, starting with good quality Como bread from Grand Central Bakery.

Good bread is key to a fab panino. Mayo on one side, country Dijon on the other.

Cover one side with Smoked Salmon Hash.

At this point, I wondered how I wanted the egg to be prepared. Given the fact that it was a pressed sandwich, oozing yolk on my grill was not an option, not to mention I think it’s illegal in five states! Scrambled eggs would have to do in  a pinch. My next challenge was the cheese…something piquant like chipotle smoked gouda or a nice Muenster? I chose Muenster because I didn’t want the spicy cheese to over-power the hash, plus, Muenster melts nicely.

Adding scrambled egg foundation.

Slap on a couple of slices of Muenster.

Add a little spinach for color and flavor.

The next step requires steady nerves and surgical precision – carefully flip the spinach, cheese and egg side on top. Wait. Stop. Pause to admire your creation…

Operation yum in progress...

Okay, now flip the top over and marvel at your culinary masterpiece. Then, simply put it in the panini grill for about 5 minutes or until the bread is striped with golden brown lines of perfection. Be careful not to stare at the lines as this may cause vertigo!

Voila! Smoked Salmon Hash Panini

I eagerly cut the panini in half and couldn’t wait to sink my teeth into my first hash sandwich. My son, Alex, had the other half and quickly gave it a thumbs up. My first bite of crunchy goodness coupled with the softer hash, cheese and egg filling was simply ridiculously good. Molto bene!

So, tell me about your hash adventures. Ever make something unique with leftover hash? What about hash empanadas? Let me know!

Happy Hashcapades,


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,

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,


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.

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,


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!