Okay, I understand that this site is called The Hash Master so you may very well be expecting some in-depth reviews of various types of cannabis-derived goo that might ease your discomforts, both psychic and physical, while allowing you to blissfully stare into the distance with a peaceful smile on your face.  I’m sorry, this is not the place to read all about that kind of hash. All is not lost, however, because if that is what you were looking for then maybe after you indulge in a bowl of that sort of thing you will be interested in a plate of kind of hash we will be discussing.

It looks something like this:

Hey, it’s not pretty, it’s hash! Chunks of steak, potato, peppers, tomato, spinach, and egg all fried up in messy goodness.

Yeah, when we talk about hash on this site we are talking specifically about meat and potatoes, for breakfast.  Yes, this is a food blog.

No, I don’t have an advanced degree in culinary science.  Hell, I hardly know how to cook at all.  I am pretty good at following recipes  though, so I can cook up a pretty mean dinner, pour some wine, engage in reasonably entertaining conversation and, if I’m really lucky, maybe I get to make you breakfast in the morning.

That’s what this blog will be about.  The morning after.  Leftovers.  Indeed most of the hash you’ll find here starts with leftovers, either from home-cooked dinners or doggy-bags from Seattle-area restaurants.  In the case of the former, I may include a recipe (or a reference if it is not my own) and in the case of the latter you’ll probably find a review of the establishment here as well.

I don’t have any qualifications other than I love to make and eat hash.  I hope you do too and if you don’t, I challenge you to try some of the ideas that I’ll be posting here; I’ll wager that you’ll be a hash eating master after a forkful or two.