Friday Five: Winter Hashes.

When I see caprese salad, asparagus with hollandaise or cucumber salad on a winter menu, I mentally categorize the dining establishment as one of those whose walk-in coolers are filled to the brim with plastic containers of pre-made distributor-sourced foodstuffs. Side dishes speak volumes about how a restaurant sources its food and what makes a chef tick. Coleslaw year round? That guy spends his free time watching Dancing with the Stars. He drives an SUV and only gets emotional during professional sporting events. The chef who dabbles in broccoli rabe, kale and the beloved tuber lives a different sort of life. He (or she) probably dabbled in the arts — french horn? pottery? poetry? — before deciding to make a living hovering over his (or her) knives and cutting board, turning brussels sprouts and smoked meats from single notes to entire symphonies.

While there’s a difference between seasonal and local on a menu, my respect goes out to those who attempt one or both.

I’m not the most astute at observing (or writing about) trends, but I’ve noticed that the potato, in hash form, has received much attention on my favorite menus this winter. Has it always been there, and I’m just starting to notice? I can’t say. But it’s the perfect venue for cool weather veggies and my treasured winter meats, and is often the reason I choose a dish. Like snowflakes, each is unique. Let’s take a look.

1. Short Rib Hash at Buttermilk Channel, Brooklyn

With a 2:1 beef-to-potato ratio in its hash, Buttermilk Channel — one of my favorite stops in Brooklyn — definitely knows how to make a potato seem glamorous. Served alongside lightly dressed greens, the dish is well balanced: heavy meets light, green meets beige and brown. The beef is seasoned with cinnamon and topped with a salted egg. And the soft texture of the potatoes is embellished with crispy bits of beef, scraped from the bottom of the pan, reminiscent of childhood dinners of pot roast. And if one can ever be excited about carrots, this is the time.

2. Sweet Potato Hash at Tip Top, Columbus

This downtown Columbus eatery believes in the power of the potato. The sweet potato, that is. While other hashes are laden with morsels of meat, the protein in Tip Top’s hash comes from black eyed peas. A southwestern (and presumably vegan) version of the dish, this hash boasts soft cubed potatoes, a little heat from jalapeños and savory herbs.

3. Potato Hash at Skillet, Columbus

When I’m lucky enough to snag a seat at Skillet, German Village’s brunch gem, I have a difficult time deciding which of the seasonal and locally sourced dishes I want. I generally end up ordering too many. I haven’t found a dish at Skillet that I haven’t fallen in love with, and their hash is no exception. Tender fingerlings join sauteed chard and earthy mushrooms, all topped with an egg and a maple-kissed sauce.

4. Sweet Potato Hash at Sage, Columbus

My fourth hash is typically served as a side dish for Sage American Bistro’s pork tenderloin. With cubed  sweet potatoes, morsels of bacon, and plenty of chives, this hash is both consistent in flavor and texture. These sweet, savory and tangy ingredients combine to form a destined-to-be-together trifecta—a magic marriage if ever there was one.

5. Pork Belly Hash at Reserve, Grand Rapids

Situated in the center of downtown Grand Rapids, Michigan, Reserve is hip. We’re talking house-cured bacon served in a ball jar hip. (Delicious, by the way.) With a hash consisting of equal parts potato (cut into half coins) and pork belly (crisp and decadent), it’s clear that the pig is celebrated in all forms here. The dish is a base for many flavors, including pea shoots with a promise of spring, bossy blue cheese, and roasted leeks that bring it all together. Topped with a perfectly peppered egg and seasoned with old balsamic vinegar, different textures and qualities sing with each bite.

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One thought on “Friday Five: Winter Hashes.

  1. Jenny B says:

    Let the record show that Skillet is yummy but is not in German Village. It is in Schumacher place.

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