Happy Hash
How about something different for breakfast?
What did you have for breakfast today? This is my little starter meal for the morning. Hash champignons et épinards.
The basic recipe is vegetarian, vegan, kosher and halal but if you are embellishing the dish (see options below), it would of course depend on the the extras you choose. I know some can't imagine breakfast without their bacon, for instance.
Ingredients for Happy Hash
- Leftover potatoes (boiled or roasted) or peel, dice and parboil if fresh.
- One small onion, peeled and sliced
- Any kind of mushrooms, sliced
- Spinach
- Oil to fry, seasoning to taste
- Optional: chopped bacon, smoked fish, fried egg, grated cheese, or pretty much anything else you fancy.
In days gone by I recall a Brit dish known as bubble and squeak. Still served in a few places, it consisted of leftover potato and cabbage fried with onion. The name comes from the sound it made in the frying pan. Bubble and squeak is a kind of hash.
How to make Happy Hash
- Heat a frying pan. Fry the sliced onion over a medium heat for a few minutes, keeping the onions moving.
- Dice the potatoes and add to the pan. Continue to stir.
- After a few more minutes, add the sliced mushrooms.
- Keep stirring for a minute or two and then add the spinach.
- Add seasoning and stir everything together for a few more minutes.
- Serve in a bowl with garnish and/or seasoning.
There are no limits to what might be added to this dish, should you want to add your own spicy, meaty or even a sweet edge to your meal.
Embellishments
Some might like to add chopped bacon at the start of the frying, or smoked fish at the end. You could also top with a fried egg or sprinkle with grated cheese.
I am very fond of hash for breakfast, or any other meal for that matter. I can often be found raiding the fridge (sometimes the food waste container) for any old leftovers. A neglected half tin of beans will often fall victim to my frying pan, along with onions, chilli peppers and, again, some diced leftover spud. Not to mention any well-past-best tomatoes I might find. Great way to avoid food waste while having a tasty and nutritious start to the day.
Whatever you like to eat, enjoy your breakfast!
O ~ 0 ~ o ~
If you liked this recipe, you might also like:
O ~ 0 ~ o ~
How about some:
A reflection on art and the magic of the kitchen?
O ~ 0 ~ o ~
Or a foxy feast for your delectation as the town fox hosts his country cousin as they banquet among the trash cans?
The Town Fox and the Country Fox
"You must visit me in my country manor, dear boy," said Darcy, between mouthfuls of lamb kebab topped with dribbles of sweet n sour sauce. Smythe tore into a cardboard carton exuding the aroma of last week's KFC.
"Why would I want to leave this bounty?" said Smythe, indicating the spilled contents of a trash can from which he had selected the remains of a barbeque rib. He took no notice as Darcy jumped at the roar of a passing motorcycle, hiding momentarily under the engine-space of an adjacent Audi.
"A little rural peace and quiet would do you no harm," said Darcy, emerging from behind the kerbstone, his muzzle covered with the remnants of some sticky sauce, peppered with road dirt.
"We'll see," said Smythe, having moved on to lap up a morsel of pepperoni and a fragment of pizza crust. They continued their nocturnal feast until confronted by a ferocious barking dog, straining at its leash and dragging a pet behind it. The two foxes slunk off into a nearby builders' yard.
"Dogs are the devil," said Smythe as they both hid behind a pile of truck tires.
"Well, come with me then my dear chap, to my arcadian bliss, where you will see precious few of those fearsome fellows."
Continue reading The Town Fox and the Country Fox
O ~ 0 ~ o ~
That's all for now folks!
Thanks for reading.
About the Creator
Raymond G. Taylor
Author based in Kent, England. A writer of fictional short stories in a wide range of genres, he has been a non-fiction writer since the 1980s. Non-fiction subjects include art, history, technology, business, law, and the human condition.
Enjoyed the story? Support the Creator.
Subscribe for free to receive all their stories in your feed. You could also pledge your support or give them a one-off tip, letting them know you appreciate their work.
Keep reading
More stories from Raymond G. Taylor and writers in Feast and other communities.
Nuts to vegetarians. Runner-Up in Nourished Challenge.
When it comes to eating meat, I stopped 40 years ago in 1983. I recall the last meaty meal I ate, mostly because it was a mistake, an oversight. Invited to dinner with some work friends I had neglected to tell them that I was a vegetarian. Completely forgot to say, that is, until a big bowl of steaming spag bol was placed in front of me. Appealing as it was, it seemed, to all the other guests, I had to steel myself to tackle it.
By Raymond G. Taylor9 months ago in Feast
making space
Since the only thing that might pull us back up is caring, it only makes sense that here, long after I’ve let my anger born of heartbreak and grief misplace, multiply, misdirect itself, let the enormity of my solitude turn into something I don’t know how to dispute with, something thick and heavy and suffocating, let the coldness thrash and fight under my skin, deeper still, in between the arches of my organs; here where the ground is always close and the fall is easy and I surrender to it often, lie without purpose for hours, it only makes sense that it is here, I decide to show up and surrender to the possibilities of the night. Show up to those who I deserted. Drawn to the sense of accomplishment, something I haven’t felt in a while, to memory of finished dish sending its aroma into the world and with it, wrapping the room with a strong sense of sweet nostalgia, I get up and decide to cook. I pick up my phone, type a message that reads “Dinner at mine @ 8PM, don’t bring anything” and before my courage deserts me again, drop it in our friends’ group chat, the way one would do when diffusing a bomb in the movies: one eye closed, snip at the wire, hoping for the best.
By Mesh Toraskar4 days ago in Feast
Travel Snaps Challenge Winners
Travel changes us — if we let its lessons in. It’s possible to wander the world, even to take pictures, with our eyes as good as closed, never opening to the new self that a new place might make of us. So many of the entries to our Travel Snaps challenge were by creators who really wanted to look at the world, and themselves, anew. They were all inspiring to read — and to see, because photography was an important part of this competition. To us, the ‘quality’ of the photographs wasn’t the point; it was that these images were yours. It was a reminder of how much more that can mean — certainly when it comes to personal essays — than widely available or AI images. We really loved seeing these snaps.
By Vocal Curation Teama day ago in Resources
Comments (7)
Mmm!!! Anything with happy in the title is a winner to me. I think I would like it with the smoked fish. Smoked trout to be more specific. Thank you for sharing this. I also like to do something with leftovers and will try your recommendations.
As always, I had PB&J for break but damnnnn, that hash looks soooo good! Thank you so much for that recipe!
Looks tasty
Such a great recipe, thank you! I also hate wasting food, so I’ll definitely try it.
You made me hungry for hash. Looks very delicious. I liked you take on the story 'Country mouse, city mouse.'
That is a tasty-sounding recipe! But with the bacon, not the smoked fish! Going to try this!
Ooh it looks delicious!