Smoked Meat Hash
House-smoked meat, potatoes, fried egg & mustard seed hollandaise
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Smoked meat, particularly brisket, has Eastern European Jewish roots, popularized in Montreal. Hash, a dish of chopped ingredients, dates back to medieval Europe as a way to use leftover meats and vegetables. The addition of a fried egg and hollandaise sauce reflects modern brunch culture influences.
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This dish represents a modern brunch adaptation, blending historical food traditions with contemporary culinary trends. It is often found in restaurants that emphasize artisanal ingredients and creative flavor combinations.
Brunch Culture
The inclusion of a fried egg and hollandaise signifies the dish's place within the contemporary brunch scene, where elevated comfort food is highly valued.
Artisanal Emphasis
The use of 'house-smoked' meat suggests an emphasis on quality ingredients and traditional preparation methods, aligning with the current food movement favoring locally sourced and carefully crafted foods.
Fusion Cuisine
The combination of smoked meat, potatoes, and a mustard seed hollandaise exemplifies a fusion approach, merging different culinary traditions and techniques into a cohesive dish.
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A rich and savory dish featuring smoky, salty meat, earthy potatoes, creamy hollandaise, and a runny egg yolk.
The dominant flavor is the smoky and savory taste of the house-smoked meat, likely brisket, enhanced by salt and spices used in the smoking process. Potatoes add an earthy and grounding element, while the fried egg contributes richness and a runny yolk that enriches the dish. The mustard seed hollandaise provides a tangy, creamy counterpoint, cutting through the richness with a slight mustardy bite.
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Smoked Meat Quality
The quality of the smoked meat is crucial. Look for well-marbled brisket that has been properly smoked for a balanced smoky flavor and tender texture.
Potato Choice
Waxy potatoes like Yukon Gold or red potatoes hold their shape well during cooking and are a good choice for hash. Avoid starchy potatoes that might become mushy.
Hollandaise Consistency
Proper hollandaise sauce should be thick and emulsified. Use a double boiler or a very low heat setting to prevent the eggs from scrambling.
Egg Preparation
Fry the egg to your desired doneness, but a runny yolk is ideal for enriching the hash. Use a non-stick pan and a small amount of oil or butter to prevent sticking.
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