Veteran chef turned food activist, Michele Knaus, demonstrates how to make a delicious Red Flannel hash. What makes it ‘red flannel’ you might ask? The addition of of beets! Knaus adds other fresh vegetables to make this a memorable hash, maybe becoming one of your favorite recipes too.
Clark Haass loves hash. We’re not talking about the kind that comes in a can, but the kind that is made using many different ingredients, often from leftovers in the fridge. In his evangelist love for hash, Haass began creating informal ‘hashcapade’ events as he travelled to different cities, bringing patrons together with participating restaurants along his travel route . We joined in on the fun at Clyde Common restaurant in Portland.
Many food cultures have their own versions of hash. Clark Haass talks about some of the different versions, and what he thinks defines the essence of a true hash.