This week on Food.Farmer.Earth: Chef Michele Knaus makes a Red Flanel Hash. Clark Haass spreads the word about hash, and talks about its origins. The Weekly Roundup and coming next episodes.
Clark Haass is bent on world domination, but not in the evil-overlord-bwa-ha-ha sense. He wants to bring the world to the table over a heaping plate of hash.
Clark Haass, author of “Hashcapades: The Art of the Perfect Hash Adventure,” talks about the ubiquitous nature of hash, and how it’s found in many other cultures, each with their own characteristic versions of it.
Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator.