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!

The Big Easy Hashcapade from Emeril

BAM! No other introduction comes close to describing this hashcapade, courtesy of Emeril Lagasse. This masterpiece is a big, bold hash edifice from The Big Easy. So let’s kick it up a notch and get this blog started!

Roast Beef Hash with Poached Egg and Wild Mushroom Sauce on Garlic French Bread

My son, Alex, and I were chatting about my blog so I suggested that we create a Celebrity Chef Hashcapade. Whipping out his new Galaxy tablet, he quickly zeroed in on Emeril Lagasse’s prodigious list of hashes and simply said, “This recipe sounds delicious.” Talk about an understatement!

Hash is, after all, about lots of dicing – plenty of hashing here!

Alex started to make a gorgeous, tasty and addicting mushroom sauce with Shitake mushroom, shallots, beef broth, green onion and heavy cream – heaven! While he worked on that, I started on the main section with beef, bacon, onions, red pepper, parsley, thyme, tomato paste and more. Things came together reasonably well, but plan on lots of prep work. Thank God for my sous chef and saucier, Alex! 🙂

Big chunks of succulent roast beef going in – BAM!

After about 90 minutes of total time, Alex and I were ready to scale record-setting hashcapade heights – a garlic toast base topped with  beef hash, then a fried egg smothered in mushroom sauce. We each took a bite and looked at each other, blurting out simultaneously, “BAM!”

Halfway through this masterpiece.

We followed this recipe to the letter, except for the poached egg, which seemed too precarious to be perched on top. Suggested changes for next time would include:

1) Pan fry the potatoes – boiling them can result in a little mushiness
2) Make a reduction sauce of the wine and beef broth – don’t want to boil the beef any further
3) Find a better serving dish – plate is awesome, but a deeper dish might work better

If you try these mods out, let me know what you think!

Happy Hashcapades,
Clark