Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Hash (Hasje)

Erken's hash (hasje) from 1914: chopped boiled or fried meat in a brown butter-and-flour sauce with onion, anchovy, bouillon, sherry, parsley, and pickled cucumber. Served with fried white-bread points, mushrooms or potatoes, and macaroni with tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 192 (falt i det fri)

Be the first to rate

About the dish

Hash was Erken's standard way of using up leftovers of fried or boiled meat. The brown sauce with anchovy, sherry, and pickled cucumber gives a strong flavor, and the dish is framed by fried bread crowns, mushrooms or potatoes, and macaroni.

How to make it

  1. 1

    Brown butter and flour

    Brown the butter together with the flour in a pot.

  2. 2

    Onion and anchovy

    Add the finely chopped onion and the anchovy and let it sweat along.

  3. 3

    Thin and simmer

    Thin with the bouillon and let the sauce simmer for 5 minutes.

  4. 4

    Season

    Add the spices, the sherry, the finely chopped parsley, and the coarsely chopped pickled cucumber. Stir in the chopped meat and heat through well.

  5. 5

    Serving

    Arrange on a warm platter. Place fried bread slices cut into points around the edge, or mushrooms, or alternating fried potatoes and boiled macaroni with tomato sauce.

Changes from the original

"1 deep plateful" of chopped meat is estimated at about 500 g. The sherry amount is set at 1 dl (the original gives 1-2 dl). Measurements are converted to modern units (deciliters, grams), and the anchovy is specified as an anchovy fillet.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 192) → 1949 (proofread, p. 223)~37% of the text changedremovedadded
1 dyp tallerken stekt eller kokt, hakket kjøt kjøtt 100 gr. smør salt pepper 1 løk 4 del. buljong dcl. kraft 15 gr. hvetemel 1 ansjos paprika 1 spiseskefuld spiseskjefull persille 1 a 2 del. sherry ½ dcl. vin 1 liten agurk, sur Smørret sur. Smøret brunes med melet, tilsættes tilsettes den finhakkede løk og ansjos, spædes spedes med buljongen, smaakoker kraften, småkoker i 5 minutter, tilsættes tilsettes krydderier, vinen, den finhakkede persille og den grovhakkede agurk. Anrettes paa på et varmt fat, omkring lægges legges stekte franskbrødskiver, skaaret skåret i spids, spiss, champignoner eller vekselvis stekte poteter og kokt makaroni med tomatsaus.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is hash (hasje)?
Hash is a classic leftover dish where fried or boiled meat is chopped and heated in a brown sauce. The recipe is from Henriette Schonberg Erken's "Stor kokebok" (1914), p. 192, and uses one deep plateful of chopped meat for 4 servings.
How do I make the sauce?
Brown 100 g butter with 15 g wheat flour, add finely chopped onion and 1 anchovy, thin with 4 dl bouillon, and let it simmer for 5 minutes. Then add salt, pepper, paprika, 1-2 dl sherry, 1 tablespoon finely chopped parsley, and a coarsely chopped pickled cucumber.
What is served with it?
Arrange on a warm platter with fried white-bread slices cut into points around the edge. Button mushroom, or alternating fried potatoes and boiled macaroni with tomato sauce, also work as accompaniments.
How long does the dish take?
About 30 minutes in all; the sauce itself only simmers 5 minutes after the bouillon is added.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!