Today I made hash for lunch. I just needed to use up the potatoes and the deli meats left over from Christmas. I hadn’t thought about hash in a long time. Not so a few years back.
This restaurant seemed all about hash. Best seller at brunch and lunch. The prep was never ending. It was hash prep that resulted in me getting a bollocking for being ill. I was ill. Too ill to be in work. It was acknowledged that I was ill and still I was shouted at for cutting the chorizo too slowly. I defended myself. Of course I was working slowly I felt really ill. I was told not to answer back. Just like a child. I was a woman in my early 30s at the time. In a place of work.
“Don’t answer back”
Everyone says that kitchens are better now than they used to be and of course that is the truth. Maybe though the bad old days are not as old as I think.
The hash was delicious though. I roasted the potatoes with paprika and oregano. I fried the bacon, the salami, the chorizo until it was beautiful and crisp. The eggs were fresh, organic. Blissfully golden yolks. Just a little hot sauce. It was comforting after the cold morning. It took me no time at all to cut the chorizo.
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