Authentic WW2 Meatless Hash Recipe [Taste of History]

In the midst of World War II, rationing and scarcity led to the creation of many ingenious and resourceful recipes. One such culinary gem is the Meatless Hash, a hearty and satisfying dish that not only provided nourishment but also comfort during challenging times.

Today, we bring this historical recipe back to life, allowing you to experience a piece of the past with a modern twist.

History

During World War II, food shortages and rationing were common as resources were diverted to support the war effort. Meat became a luxury item, prompting households to find alternative sources of protein and create filling meals with limited ingredients.

Meatless Hash emerged as a popular dish, utilizing readily available vegetables, potatoes, and pantry staples to create a nutritious and flavorful meal.

This dish not only helped families stretch their budgets but also fostered creativity in the kitchen, leaving a lasting legacy in home cooking.

Equipments

• Large skillet or frying pan
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Mixing bowl
• Grater (optional)
• Stove

Ingredients

• 4 large potatoes, peeled and diced
• 1 large onion, finely chopped
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: 2 tablespoons soy sauce or tamari for added umami

Instructions

1. Prepare the Potatoes

Start by peeling and dicing the potatoes into small, uniform cubes. This ensures even cooking. Place the diced potatoes in a large skillet or frying pan and cover them with water. Bring to a boil and let them simmer for about 10 minutes until they are just tender but not falling apart. Drain the potatoes and set them aside.

2. Sauté the Vegetables

In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until they begin to soften. Stir in the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender and the vegetables are fragrant.

3. Combine Ingredients

Add the drained kidney beans to the skillet, mixing them well with the sautéed vegetables. Sprinkle in the smoked paprika, dried thyme, salt, and pepper. If using, pour in the soy sauce or tamari to enhance the flavor. Stir everything together to ensure the spices are evenly distributed.

4. Add the Potatoes

Gently fold the boiled potatoes into the vegetable and bean mixture. Allow the hash to cook together for another 5-7 minutes, letting the flavors meld and the potatoes develop a slight crisp on the edges. Stir occasionally to prevent sticking and ensure even heating.

5. Garnish and Serve

Once the hash is heated through and the flavors are well combined, remove the skillet from the heat. Garnish with freshly chopped parsley for a burst of color and freshness. Serve the Meatless Hash hot, either on its own or accompanied by a side salad or crusty bread.

Special Notes

• Customization: Feel free to add other vegetables such as carrots, zucchini, or spinach to tailor the hash to your preferences.
• Protein Boost: For added protein, consider incorporating tofu or tempeh, especially if you want to make the dish more substantial.
• Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce during cooking.
• Make Ahead: This hash can be prepared in advance and reheated. It often tastes even better the next day as the flavors continue to develop.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition

Per Serving (Approx. 350 kcal):

• Calories: 350 kcal
• Protein: 12g
• Carbohydrates: 60g
• Fiber: 10g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Sugar: 5g
• Vitamin A: 15% DV
• Vitamin C: 25% DV
• Calcium: 8% DV
• Iron: 20% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.