Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
May 29, 2023

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Breakfast hash is a longstanding hit with diners, thanks to a hearty, comforting base of griddled, seasoned potatoes. For today’s menu developers, the appeal in menuing hash goes beyond its malleability. Chefs can take it in so many different directions, changing out toppings, sauces and finishes. Over the last few years, it’s also provided operational advantages in the off-premise space, thanks to its ability to hold heat while maintaining its integrity.

Here, we take a modern approach to this familiar breakfast dish, serving up three globally flavored hash dishes and moving three American classics to another level. Each build features trend-forward flavor combinations with high-impact ingredients that are both distinctive and unexpected.



Greek Hash:

Fingerling potato wedges (blanched or pre-roasted) and chickpeas griddled with garlic, red bell pepper and kalamata olives until crispy, then flavored with fresh oregano and parsley, topped with dollops of whipped feta and minced preserved lemon


Chinese Sausage Hash:

Chunks of russet potatoes (blanched or pre-roasted) wok-seared with sweet-salty lap cheong sausage slices and napa cabbage until crispy, then flavored with chile-garlic sauce, shaved scallion, black sesame seeds and topped with a fried egg and drizzle of XO sauce


Thai Green Curry Pork Hash:

Diced sweet potatoes (blanched or pre-roasted) and Japanese eggplant griddled with garlic and ginger until crispy and softened, then flavored with diced and roasted pork loin and green curry coconut milk broth, and topped with fresh Thai basil leaves, served with lime wedge on the side



Cali Eggs Benedict Hash:

Diced Yukon gold potatoes (blanched or pre-roasted) sautéed in a mini cast-iron pan with shaved prosciutto until crispy, then mixed with torn chunks of toasted English muffin, fresh spinach and sliced cherry tomatoes; top with slices of fresh avocado, two poached eggs and Gruyère hollandaise


New England Summer Shack Hash:

Chunks of red bliss potatoes (blanched or pre-roasted) sautéed with garlic, onions, fresh corn kernels and pancetta until crispy; then splashed with sweet corn chowder “sauce,” topped with lemon-butter shrimp, fried clams and fresh herbs; serve with a cornbread muffin


Double Loaded Baked Potato Hash:

Chunks of purple and sweet potatoes (pre-baked) brown butter-griddled with green apple and Swiss chard until crispy and softened, then flavored with maple-grain mustard and topped with goat cheese crema, crispy pork belly bits and chopped pecans



About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.