Brussels Sprout Hash

Brussels sprouts have enjoyed somewhat of a renaissance in the modern kitchen. Once the feared preserve of Christmas Day lunch, the dexterous green has reappeared as a national favourite alongside cruciferous counterparts such as broccoli and kale. For most people the texture of sprouts is the off-putting part, so shredding and then hashing them up into a…

Spanish Picadillo

If hash is the mishmash pot of the old English colonies, Picadillo is its equivalent across the old Spanish colonies. Adapted to Giniling and Arroz a la Cubana in certain Latin American countries, the dish is a jumble of many everyday items used in Spanish and Latin American kitchens. Like hash, the name comes from…

Hayashi Rice Hash

Hiyashi Rice, or Hayashi Raisu, is a Japanese-style Hashed Beef. Along with Kerei Raisu (curry rice) it is a staple in Japanese households, where families use instant roux blocks to create a thick tomato-based sauce that can blanket a plethora of leftovers. It is thought that Hayashi derives from the English ‘hashed beef’, and although the dishes…

Sausage and Leek Hash

This is a lovely, creamy hash that clears out leftovers from breakfast to dinner. It’s a simple, quick, no-nonsense hash that borrows a lot of taste from the horseradish and Leek combination with lots of chunky meat to complinent. INGREDIENTS From the fridge: Sausages, leeks and a white cheese. From the cupboard: Potatoes and horseradish…