Taste and Create: Lumberjack hash and memories of Old Quebec

This is my first time to join the Taste and Create event hosted by Myamii of For the Love of Food and I am more than glad that I have been paired with Val of More Than Burnt Toast. Browsing her blog brought memories of my few days spent in Old Quebec and Montreal attending a scientific convention on plant pathogens. That was in 2006 and that was certainly one of my most memorable travels.

At the Rue St Louis

At the convention center

I love crepes!

Val’s blog is a wealth of recipes – from Greek to North American fare such as potatoes. Speaking of potatoes, this year is the International Year of Potato! Leading the world research on potatoes is the International Potato Center or CIP (Centro International de la Papa). Potatoes are not staple in the Filipino diet as much as rice. And it is not the main source of carbohydrates. In Filipino cuisine, you would find potatoes usually mixed with meats, eaten more as an entree than as carbo source. Potato salads and mashed potatoes are considered special fare often served in parties and the like rather than a regular fare at the table. In any case, I decided to cook Lumberjack Hash for our New Year brunch (I know, this post is rather late for New Year!). I modified it a bit, lessening the amount of potatoes as I was going to serve this with fried rice and eggs!

The verdict? The addition of green bell is inspired, infusing the dish with its distinct flavor and aroma. This is a very filling dish paired with garlic fried rice and will certainly appear again in our breakfast table not just on New Year’s Day!

Lumberjack Hash on a bed of scrambled eggs

Lumberjack Hash ingredients:

1 tbsp butter
1 tbsp vegetable oil
2 garlic cloves minced
1 medium onion, chopped
1 cup cooked potato, diced
1/2 cup ham, diced
1 piece green bell pepper, choppped
salt and pepper to taste
grated edam cheese

The directions, according to Val, are:

“Heat oil and butter in a large non-stick skillet over medium heat. Add onion, cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally.

Top with cheese, cook 2 minutes or until cheese melts.”

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