Dish Created During WWII Resurfacing as Popular Menu Item

The food is simply called Hash. It was was created during during World War II as a more economical dish that allowed for the rationing of meats.  It is no longer a combination of necessity as it is being cooked up everywhere from high end restaurants to local eateries like Snooze in Denver, Colorado.  The revival has taken this dish from a breakfast of leftovers to a choice open for even sophisticated palettes.

The base is typically made of  meat and potatoes. Flavors can be modified with onions, oils, broths, and seasonings. Hash blends well with a variety of side dishes from eggs to cabbage.  Corned beef and cabbage is traditional in America on St. Patrick’s Day as a way for Irish Americans to celebrate their heritage.

Diners can then take that left over corned beef and make an excellent hash. Or, if you are Snooze, you have fresh corned beef on hand for a staple on their menu.

Regional Chef Tyson Holzheimer at Snooze gives me the low down on the menu’s corned beef hash…

Carri: What makes the hash from Snooze unique?

Tyson:  The corned beef we use really sets our hash apart from some of the others. Custom corned beef produces some of the best-corned beef I have ever eaten with a perfect balance of salt, acidity, and spice. To “seal the deal”, we add caramelized poblanos and onions as well as our delicious shredded potatoes.

Carri: Is hash a staple on the menu? Have you seen an uptick of people ordering hash? 

Tyson: Absolutely! The corned beef hash has been there since the beginning and will likely never leave. Corned beef hash has always been one of our top sellers.

Carri: Why is it important to source the corned beef locally? 

Tyson: We originally sourced the corned beef from Custom because they were literally right down the street to our 1st location. Since then, we have not been able to find a superior product and have not had issues distributing the corned beef to our out-of-state locations. Hopefully, we can keep the stuff on the menu wherever Snooze ends up!

Carri: Where did the inspiration for this dish come? 

Tyson: A neighbor producing delicious corned beef, an extreme aversion to the standard canned stuff, and a love for fresh ingredients!

 Carri: What do you most love about Denver?

Tyson: The corner tavern is also a favorite breakfast spot thanks to its superb corned beef hash. Cooked long and slow, the meat is so tender it starts to fall apart when you slice it. For hash, it’s torn into a merry jumble of slices, shreds, and chunks. This recipe calls for just enough potato to create a starchy balance and includes caramelized onion for a sweet note.

There are Snooze locations across the Denver area to try the dish.