By Craig T. Kojima, Star-Bulletin
With vegetable hash, anything goes. Anything in your refrigerator,
anything you like. Just don't forget the potatoes.

Turn leftovers into
a hearty, complete meal

By Cynthia Oi
Star-Bulletin Features Editor

Many islanders of a certain age know hash only as the stuff that comes from a can or the mostly potato, little-bit-of-corned-beef patties you can still find at the dwindling numbers of okazu-yas. Those hashes are nostalgic, reminiscent of a time when canned meat products made regular appearances on the dinner table.

Those who turn noses up at hash should reconsider.

Hash is cheap. A slab of roast beef leftover from Sunday dinner will feed a family of four tonight if you make a hash. Even if you made roast beef sandwiches Monday.

A single salmon steak combined with potatoes and spices becomes an elegant first course or luncheon dish for four.

Accompanied by a salad, steamed veggies or crusty bread, hash is an easy-to-make meal for the busy cook.

Hash is comforting in the manner of stew and rice. Its heft and substance satisfy even the most hearty of eaters.

And hash recipes aren't rigid. The dish allows creativity, fluid construction, go-with-the-flow combinations.

If you haven't any roast beef, you can use roast turkey or chicken, char siu or roast pork. Fresh corned beef and cabbage leftovers can be chopped up and tossed together with potatoes for a savory hash.

The basis of hash is the potato, either cooked or partially cooked, with skins or without -- it's up to you.

By Craig T. Kojima, Star-Bulletin
Roast beef hash requires just 2 cups of meat --
leftover roast is perfect.

The vegetable hash presented here should be considered a guide rather than a strict recipe. If you don't have any green onions, eliminate them. If you like zucchini, dice some up and toss them in. The only thing to consider is the time it takes to cook certain vegetables. For example, diced carrots will take longer to cook than diced eggplant so either shred the carrots or give them a little more cooking time by putting them in the skillet a few minutes before you dump in the rest of the mixture. You may also give your veggie hash a more exotic touch by sprinkling a few teaspoons of curry or chili powder into the heated oil before adding the vegetable mix.

The loose salmon hash can be formed into patties and served with a hollandaise or caper-butter-cream sauce and sprinkled chopped chives. The cooked mixture can also be stuffed into mushroom caps, topped with some buttered bread crumbs and broiled for a fancy pupu.

The hash you choose is up to you. All we are saying is give hash a chance.

3 large russet potatoes
1/2 teaspoon butter
2 cups leftover roast beef, diced
1/2 cup chopped green onions
1/2 small round onion, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 egg
1/4 to 1/2 cup vegetable oil for frying

Using a fork, roughly mash potatoes, breaking up the skins into small pieces. Add rest of ingredients and mix well.

Form mixture into patties, about 3 inches across. Let rest for about 15 to 30 minutes. Heat a heavy skillet or frying pan; add enough oil in pan to cover bottom. Slide patties into pan, lower heat to medium and brown until crisp on both sides, adding oil as needed. Makes six to eight patties.

Note: Substitute leftover corned beef, pastrami, roast chicken or turkey for beef, if desired.

2 cups cooked salmon (bones and skin removed), or canned salmon, drained
4 large Yukon Gold potatoes (or red potatoes, if desired)
1/4 cup minced red onions
2 tablespoon capers, minced
1 teaspoon rosemary, crushed
1/2 teaspoon thyme
Salt and pepper to taste
1/4 cup butter

In a large heavy skillet or frying pan, heat butter until it starts to bubble (do not heat to smoking). Pour in salmon mixture; stir quickly to coat all with the butter, then spread evenly in pan. Reduce heat to medium low, cover loosely. Cook about 10 to 15 minutes, checking to make sure it doesn't burn. Add more melted butter if needed. Bottom will crisp. Serves 8.

4 cups potatoes, diced
1/4 cup EACH red and green peppers, diced
1/4 cup EACH yellow onion and green onions, diced
1/4 cup sun-dried tomatoes, soaked and minced
1 large cloves garlic, mashed or finely minced
1/4 cup celery, diced
1/4 cup carrots, shredded
1/4 cup eggplant, diced
1/4 teaspoon EACH oregano, basil, red pepper flakes, rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg
1/2 cup butter or olive oil (or vegetable oil)

Pour in mixture, stir to coat all. Spread mixture evenly in pan. Lower heat to medium low. Cook loosely covered for about 10 to 15 minutes. Stir occasionally, spreading mixture back evenly in the pan until lightly brown. Serves 8.