Author: Molly O'Neill
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already...
Author: Julia Moskin
Author: Barbara Kafka
Author: Molly O'Neill
Author: Pierre Franey
This recipe, a Florence Fabricant classic, came to The Times in 1983. It is "one of those minor miracles, like a souffle, made possible only by eggs," she writes. Serve these cheesy, airy bites as an hors...
Author: Florence Fabricant
In his home-cooking book "Ad Hoc at Home," the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy. His meat of choice...
Author: Julia Moskin
This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in...
Author: Julia Moskin
Author: Oliver Schwaner-Albright
Author: Regina Schrambling
Author: Florence Fabricant
Author: Moira Hodgson
Author: Julia Moskin