Fresh Tart

I'm so sorry for you and for John, my dear friend.

A Good HashAdapted from The Tenth Muse, My Life in Food by Judith JonesServes 22 Tbsp. butter2 fat shallots or 1 small onion, chopped1 rib celery, chopped½ large green or red bell pepper, chopped2 or 3 small mushrooms (optional), chopped2 medium russet potatoes, diced small (1/4 inch)About 8 oz. cooked beef, lamb, pork, corned beef, or poultry, cut into small diceSalt and freshly ground black pepper¼ c. lamb, beef, veal, or chicken stock (or even better, gravy)2 Tbsp. chopped fresh parsleyMelt the butter in an 8-9-inch skillet and sauté the shallots, celery, bell pepper, and mushrooms (if using) until almost soft, about 5 minutes. Stir in the potatoes and the meat, and season with salt and pepper to taste. When everything is beginning to sizzle, pour in the stock (or gravy), and cook over low heat, partially covered, about 10 minutes. Turn the hash over with a spatula, and cook, uncovered, another 5 minutes or so. By now the liquid will have evaporated and a crust should be forming on the bottom. When it is browned to your liking, turn the hash over again and brown the other side. Serve with parley sprinkled on top.Judith’s note: it is always important to include some aromatic vegetables, to lend moisture and just a touch of sweetness, which helps to encourage the glazing. I sometimes include a little finely chopped carrot or parsnip or white turnip – whatever I may have on hand. It came as a surprise to me to learn from Julia that a good hash needs some stock or even gravy, if you have it, not only to keep it from drying out but, as with the vegetables, to form the slightly crusty glaze.

Thanks sweetie, you're the best...

We love hash, Stephanie, but I've only ever served the Mary Kitchen variety from a can. This looks like a much more enjoyable way to savour it with my family!

I've had plenty of canned corned beef hash in my life - fried up crispy, it's pretty damn good. But this will blow that away, and you might have a hard time going back...