Hash and Stovies

Teaming up meat scraps with potatoes is a classic combination, so it is not surprising to find them as a basis for favourite dishes wherever the two are found together. Hash is a traditional, cheap and quick to make meal dating back centuries. The term probably originates from Norman times, being a derivative of the French ‘hachis’ meaning chopped. Today Hash is made with diced meat, browned onions and potato, and then either gravy, meat stock or tinned tomatoes are added. It is then fried until crispy or browned under a hot grill. When fresh meat was at a premium corned beef was used which produced a very popular and distinctive dish.

In Scotland there is similar traditional fare known as ‘Stovies.’ This is derived from the leftovers of the Sunday Roast, using the ‘tatties’, meat and dripping, all thrown into one pot. The origin of Stovies comes from a time when masters would give their servants the remnants of the Sunday lunch. This they could take home or to their quarters and put together a meal that was easy to cook.

In Denmark they have ‘Biksemad’ which roughly translates as ‘tossed together food.’  Again, based on meat and potatoes, it is a usually served with pickled beetroot slices and tomato ketchup. The meat is usually pork and the constituents can either be combined or kept separate. In Sweden they have their own version known as ‘Pyttipanna’ which in Finland is called ‘Pyttipannu’ – ‘small pieces in a pan.’

‘Tiroler Gröstl’ is the Austrian version which is also very similar and traditionally based on leftovers. The Grostl is made from potatoes and pork which are cut into pieces. Together with chopped onion, the pork and potatoes are spiced with salt, pepper, marjoram, caraway seed and parsley, roasted in clarified butter and then served topped with a fried egg. You can still find this dish on many Austrian restaurant menus, sometimes with a choice of different meats.