A simple Texas dish that always satisfies
When someone says “hash,” your mind conjures up a picture of corned beef from a deli or a can. Hormel claims to have introduced hash to the United States in the 1950s. But hash has been a part of the American diet since at least the 19th century, as evidenced by the existence of “hash houses” named for the dish.
Although corned beef hash — from scratch or the canned variety — has long been popular in Texas, the term “Texas Hash” refers to a ground beef and rice dish popular in the eastern part of the state, while “Cowboy Hash” is a pork and potato variant popular in West Texas. We’ll let you hash out your favorite by providing a recipe for each.
2 tablespoons extra virgin olive oil
1 cup diced yellow onion
1 cup diced green pepper
1 stalk celery, diced
1 tablespoon minced garlic
1 pound lean ground beef
1⁄2 teaspoon dry mustard
2 teaspoons chili powder
2 teaspoons kosher salt
1⁄4 teaspoon black pepper
1⁄2 cup uncooked rice
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes with juice
1 teaspoon Worcestershire sauce
1 cup water
Heat oil in a heavy-lidded skillet over medium heat.
Sauté vegetables, meat and spices until meat is no longer pink.
Add rice and cook tor 2 minutes to absorb liquids. Add tomato paste and cook for 1 minute. Add tomatoes with juice, Worcestershire sauce and water. Bring to a simmer, cover and simmer for 20 minutes, uncover and fluff for serving. If still wet, cook for a few minutes uncovered.
4 slices bacon, chopped
1 cup diced ham
4 ounces Mexican chorizo
3 medium red potatoes, diced
1⁄2 yellow onion, diced
1 garlic clove, minced
1 roasted poblano pepper chopped (You can substitute with jalapeño, serrano or green bell, depending on the level of heat you prefer.)
1⁄4–1⁄3 cup oil for frying
1 tablespoon butter
2-4 eggs, optional
Green onions chopped for garnish
In a medium skillet over medium heat, begin browning the bacon. When the bacon begins to brown, add the ham and brown, stir in the poblano and cook 2 minutes, occasionally stirring. Set aside.
In a large skillet, add the chorizo and cook over medium high heat. As the meat begins to brown, stir in the onion and garlic, cook until meat is brown and the onion is tender. Add the chorizo mixture to the bacon mixture and heat oil into the now empty skillet. Add potatoes and fry until golden and tender. Drain excess oil, if any. Add the meat mixture to the potatoes and clean the medium skillet.
Melt the butter in the medium skillet over medium heat and cook eggs as desired. Place eggs on the hash, top with green onions and serve.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.