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.

Hash (Hasje)

Name: Hash (Hasje)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g fried or boiled meat (chopped, about 1 deep plateful); 100 g butter; 15 g wheat flour; 1 pcs onion (finely chopped); 1 pcs anchovy fillet (finely chopped); 4 dl bouillon; 1 tsp salt (to taste); 0.5 tsp pepper (to taste); 0.5 tsp paprika; 1 dl sherry (1-2 dl in the original); 1 tbsp parsley (finely chopped); 1 pcs pickled cucumber (small, coarsely chopped); 4 slices white bread (fried, cut into points, for garnish)

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)

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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
Brown butter and flour
Brown the butter together with the flour in a pot.
2
Onion and anchovy
Add the finely chopped onion and the anchovy and let it sweat along.
3
Thin and simmer
Thin with the bouillon and let the sauce simmer for 5 minutes.
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
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.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 223)~79% of the text changedremovedadded

~~500 g~~ 1 dyp tallerken stekt eller ~~kokt~~ kokt, hakket kjøtt ~~(hakket, ca. 1 dyp tallerken).~~ 100 ~~g smør. 15 g hvetemel.~~ gr. smør salt pepper 1 ~~stk~~ løk ~~(finhakket). 1 stk ansjosfilet (finhakket).~~ 4 ~~dl buljong. 1 ts salt (etter smak). 0,5 ts pepper (etter smak). 0,5 ts paprika.~~ dcl. kraft 15 gr. hvetemel 1 ~~dl sherry (1–2 dl i originalen).~~ ansjos paprika 1 ~~spiseskje~~ spiseskjefull persille ~~(finhakket).~~ ½ dcl. vin 1 ~~stk sylteagurk (liten, grovhakket). 4 skiver loff (stekt, skåret i spisser, til pynt). Brun smøret sammen~~ liten agurk, sur. Smøret brunes med ~~melet i en kjele.. Tilsett~~ melet, tilsettes den finhakkede ~~løken og ansjosen~~ løk og ~~la det surre med.. Spe~~ ansjos, spedes med ~~buljongen og la sausen småkoke~~ kraften, småkoker i 5 ~~minutter.. Tilsett krydderiene, sherryen,~~ minutter, tilsettes krydderier, vinen, den finhakkede ~~persillen~~ persille og den grovhakkede ~~sylteagurken. Rør inn det hakkede kjøttet og varm godt gjennom.. Anrett~~ agurk. Anrettes på et varmt ~~fat. Legg~~ fat, omkring legges stekte ~~loffskiver~~ franskbrødskiver, skåret i ~~spisser rundt kanten, eller sopp,~~ spiss, champignoner eller vekselvis stekte poteter og kokt makaroni med tomatsaus.

Note on Modernised

«1 dyp tallerken» hakket kjøtt er anslått til ca. 500 g. Sherrymengden er satt til 1 dl (originalen oppgir 1–2 dl). Mål er omregnet til moderne enheter (desiliter, gram), og ansjos angis som ansjosfilet.

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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.

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