At his modest restaurant Stove, on an equally modest block of Astoria, Queens, Mr. Cass makes a hash that many consider the best in New York, a title that he wears lightly. It’s simple, he says: two kinds of boiled potatoes, diced and mashed. Caramelized onions, present in two forms: sliced, and ground. House-corned beef, purpose-made for the dish. The whole of it mixed together on Saturday night, ready for Sunday morning’s brunch rush. “Season it up and let it sit, that’s the only secret,” he said.
The final cooking step is turning the meat and potatoes and onions together in the pan (or on a griddle), pressing down to make the edges of everything crisp up. The ingredients must be jumbled together — made a hash of. If the ingredients are coerced into tidy separate circles, well, that’s not hash. (Chefliness can go too far).
Sounds like it is worth the trip. Or should be something you can make right quick at home.
[Photo Credit: A Girl Named Bong]