Let’s hash out the subject of hash

I’m on this big kick of fixing light food for hot weather, so it’s odd that I suggest hash. I’m sure my kids—several of whom would turn up their noses at the idea now—associate hash with holidays because it was my favorite go-to for using leftover turkey. Just mix up cubed turkey, some of those mashed potatoes, even some of the dressing, and stir in enough gravy to hold it all together. Fry and try for a crisp crust—that part often eluded me.

Or, being my offspring, they’d think of the canned corn-beef hash their grandmother liked so well—a taste their mother inherited. My mom would refrigerator a can until the contents gelled, open the can at both ends, and push out a perfectly round cylinder of corned beef hash. She’d then slice and fry it and serve it with ketchup, I have two problems with that—I can never get the hash to stay in patties, and I end up with hash that is—well, hash. And I never get that crisp crust Mom did. Now, one of my sons occasionally (very occasionally) takes me to Ol’ South where I order it. They don’t do patties, but they get a wonderful crust.

But those are winter hash, and today the heat index is to be 106—I do wish they’d stop telling us about the heat index and just give the temperature. Doesn’t sound nearly as bad, and I think in part comfort—or discomfort—in the summer is a matter of the mindset.

But at any rate, here’s a chicken hash recipe that I particularly like, partly because it is not so heavy. Pair it with a green salad for a simple summer super, or serve it topped with a sunny6-side-up egg for a stylish breakfast. No ketchup required.

Chicken Hash

Ingredients

1large Idaho potato, peeled and diced

2 Tbsp. butter

¼ tsp. dried thyme

1 small onion, chopped

1 stalk celery, chopped

1 garlic clove, minced (or use your microplane)

1-1/2 cups cooked chicken, diced

½ c. chicken broth

2 Tbsp. heavy cream

Salt and pepper to taste

Cook the potato separately in cold water until just tender. Drain and set aside.

Melt butter in a skillet and add onion, thyme, garlic, and salt to taste. Sauté until onion is translucent. Add celery and continue cooking until celery is slightly softened. Add potato and let the mixture begin to brown, watching that it does not burn. Stir in the chicken, broth, and cream, and cook until dry.

Serves two but can easily be doubled.