Oregon Brown Hash

Brown Hash, this is a hash that is made in a particular way that sears both onions and bell pepper, but, then folds into itself for crisp on both sides. The hashbrowns are fluffy on the inside, browned to the edge of burnt. There are times where a really thick hashbrown is cooking for awhile and its mixed together, but it loses its structural integrity of each part being carefully fried while maintaining its softness. Some customers complain that there isn't enough meat as it is compared to a fried rice that asks for more, so on occasion there is an addition dish that is placed on top of the hash brown hash.

The way you know your eating a brown hash is that it is going to be known as just a "Hash". It's not too different, but the combinations are what make it interesting. All sorts of places around the nation have their own sorts of hash, but there are only certain places that have the variety of them that the North West has and Oregon is particularly finnicky about how they like it served. Never too many eggs on top, the crispy to soft ratio, the mixture of what's inside that keeps that creamy flavor, but also what can give it its own taste as well in a ocean of potato dishes.

There are times where a really thick hashbrown is cooking for awhile and its mixed together, but it loses its structural integrity of each part being carefully fried while maintaining its softness. Some customers complain that there isn't enough meat as it is compared to a fried rice that asks for more, so on occasion there is an addition dish that is placed on top of the hash brown hash. This is something that seems like it was neglected from the trending food scene, but in places that are farther away from the city is where this dish started to really shine, especially in households, but it wasn't seen as something special. 

Fuller’s is famous for their Hash, and it was founded in 1947 by Jack Fuller, but back then it was in North East Portland, later on moved to the Pearl District in 1960. When Jack’s son, John, retired in 2019, the city held its breath, since it was in a great location for condos or some larger building — but the Urban Restaurant Group stepped in to keep it alive with the secret in house bread, zig zag counter, and aggressively seared hash. While the naming that customers conceptualized this sort of hash concoction was not at fullers, make no mistake that fuller's had defined what the dish would be about with crispy bits on the outside and softness on the inside. 

Corned Beef Varieties: As more butcheries and eateries had competed for the best hash there were certain differences that made the dish more Oregon regional than others. It depended on browned-potatoes that were alongside browned sweet-potatoes that were cubed. If there was a hashbrown that stood alone there waiting to be devoured. Or if there was the presentation of extra-large eggs being on top to complete the vision. It started to make people taste differences in the meats, but unable to identify them, such as the growing interest of Corned Beef Tongue and Corned Arm Round that was unspoken and labeled simply as Corned Beef. While it might not sound all too distinctive it did show that people wanted more of the from oregon spices like Juniper Berries (central Oregon), dried hops, and sometimes honey for the brine with sea salt.

Garnish of Mushrooms: The chanterelles (Mushrooms) that would work well in small amounts in the hash would be part of a larger whole people were looking for their hash eating experience. The take away really was how the chanterelles raised the bar for the flavor and that showed that as an option and presentation ideal that fresh sliced mushrooms could further the oregon breakfast dish into even more regional distinctions. People could use: Fresh Pine Mushroom (Matsutake), Fresh Shiitake Mushroom, Fresh Lion's Mane Mushroom, and Fresh Chicken Mushroom (Chicken of the Woods).

Confit Vegetables: While making a dish of hash that rose above all the rest was a restaurant that used Hash as an afterthought to their Brunch menu, but it was a hit amongst Oregonians. This is the restaurant Coquine’s that became famous for its hash as it was served with choices of: bacon smoked pork (Smoked Pork), braised pork shoulder (Braise Meat), or Others that proved to be quite popular was adding a french flair to it with confit roast poultry. The confit was notable, because the vegetables were also in the confit, like: garlic, bell peppers, spigarello broccoli, onions.