Түрікше ет, картоп және пияз қосылған тағамдар

Culinary dish of chopped meat, potatoes, and fried onions
other things called "hash"

Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from , meaning 'to chop'. It originated as a way to use up leftovers. In the U. S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery." Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or baked beans. High end restaurants offer sophisticated hash dishes on their menus. Modern preparations have been made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak. In the United States, September 27 is "National Corned Beef Hash Day." Classic American corned beef hash originated in the New England region of the United States as a way to use up the leftovers from a traditional boiled dinner of beef, cabbage, potatoes, and onions. In the Midwest it was common to bind a hash together with a white sauce thickened with flour. In Texas, a thick stew made up of pork, chicken and beef, traditionally seasoned with salt and pepper and other spices, is reduced overnight over an open flame in an iron washpot or hashpot. "Norman hash" was a dish of gravy and onions served over slices of leftover roast beef.

Hash in Denmark, known in Danish as biksemad (roughly translated, 'tossed together food'), is a traditional leftover dish usually made with pork, potato, and onion, and served with a fried egg, Worcestershire sauce, pickled red beet slices, and ketchup or Bearnaise sauce. The coarsely diced ingredients, rather than being mashed into a paste, are readily discernible in their cooked form. A beef variant is known as "Royal hash", and a Southern Jutland regional dish including cream and served over pommes frites as "King Frederik's favorite". In Sweden, there is a version of hash called pyttipanna ('put in pan') and in Finland, pyttipannu and Norway, pyttipanne. It is similar to the Danish version. The Swedish variety Pytt Bellman calls specifically for beef instead of other meats and adding cream to the hash. It is named after Sweden's 18th century national poet Carl Michael Bellman. In Austria and perhaps more specifically Tyrol, there exists a similar dish called Gröstl, usually consisting of chopped leftover meats (often being pork sausage), potato and onions fried with herbs (typically marjoram and parsley) and then served topped with a fried egg. In Slovenia, it is called haše and very often used as a spaghetti sauce. It is made out of minced pork and veal meat, potato sauce, onion, garlic, flour and spices. In Spanish, Portuguese and Latin American cuisines, there is a similar dish called picadillo (Spanish) or carne moída (Portuguese). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices that vary by region (the Portuguese and Brazilian version is generally carne moída refogada, very heavy on garlic, in the form of an aioli sofrito called refogado, and often also heavy on onion and bell peppers). It is often served with rice (it can be fried in aioli sofrito if those who will eat have a strong fondness for garlic), as well as okra, in the form of quiabo refogado—okra fried in an aioli sofrito, just as the hash itself and the collard greens used in feijoada—in Brazil, there constituting a staple) or used as a filling in dishes such as tacos, tostadas, or as a regular breakfast hash with eggs and tortillas (not in Brazil and Portugal). In Brazil and Portugal, it is used as bolognese sauce for pasta, and also used as a filling for pancake rolls, pastel (Brazilian pastry empanada), empadão and others (not with okra as it is far too perishable to be used in a fill for fast food and its consumption together with wheat flour based foods often does not fit cultural tastes). The name comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb picar, which means 'to mince' or 'to chop'. In the Philippines, hash is similar to that of Spanish and American versions. Commonly called [[Carne norte guisado, it is known as breakfast fare for it includes corned beef, onions, and potatoes. Another variant, called pork giniling (giniling meaning 'ground') or giniling na baboy is similar to picadillo, and includes carrots, potatoes, and hard boiled egg in tomato sauce. In Germany, Labskaus is made with beef or corned beef minced with onions and boiled potatoes and fried in lard. Beetroot and herring may be added, or served as a side dish.