Hashassins

Is anyone an Eddie Izzard fan?

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I am.  In a big way.  To the point that on long car trips I tend to recite 20 minute long excerpts from his stand up performances.  The poor souls locked inside the steel box hurtling along the highway with me at speeds too fast to take a gamble on tucking and rolling have learned to love him as well.

Of course, it doesn’t take much convincing to become a fan.  He’s just that funny.  And irreverent.  And other adjectives as well.

So naturally, a few years ago, when a Chicago stop for the show he was touring was announced, I got myself on Ticketmaster and bought a pair of seats.   They were nose-bleed seats, but I didn’t care.

The beauty of Eddie’s stand up is that it’s like watching an amazing jam band.  It’s not really scripted.  I’d imagine that he’s got topics to use as inspiration when he goes onstage, but the lines he comes up with on stage are pure gold.

You literally can’t write that stuff.

My favorite part of that show was when he started in on the topic of hashish, and how back in the day, assassins were trained and taught to smoke hashish to prepare them for their duties.  So, as he claimed, they really should have been called…wait for it…HASHASSINS!

Bahahaha.

Trust me, it’s far less punny and way more hilarious when he says it.

And that, my friends, was the longest explanation for a loosely relevant post title ever.

Ta da!

All that was to say that I made hash for dinner tonight.

A week or two ago, I saw a post for white bean hash on How Sweet It Is and decided that I needed to make it.

Of course, I can’t leave well enough alone and had to fudge the recipe a bit.

I didn’t buy bacon because as much as I love it, I know I’ll use 1/3 of the package and let the rest of it sit in the fridge while I concoct completely ridiculous recipes for it which we all know I’ll never make.  And then it goes bad.

But chicken sausage I can finish.  Especially Smoked Andouille chicken sausage from Trader Joe’s.

And potato is just necessary in my life.  Especially in hash.

Because this is the hash that I grew up with:

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Anyone else?  Remember the teeny tiny cubes of potato?  How did they make them so small?

And as horrible as it is to emulate a canned food that is just about as close to SPAM as you can get, my hash has to have little cubes of potato in it.

Andouille White Bean Hash
adapted from How Sweet It Is

2 smoked andouille chicken sausage links, quartered lengthwise and chopped
1 leek, split, trimmed and rinsed in cold water
1 small potato, boiled until just tender and cubed
1 can cannellini beans
onion powder, chili powder, black pepper to taste
1 oz sharp cheddar cheese

Saute sausage over medium heat until beginning to brown, remove from pan.

Add leeks and potato to pan and saute in sausage renderings, plus additional oil if necessary.  Once the veggies begin to caramelize, add beans to pan.  Sprinkle with spices, stir.  Add sausage to pan and stir to allow flavors to mingle.

Top with cheese and allow to melt.
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Jessica served hers with a fried egg.  I was going to do that, but I decided at the last minute that there was plenty of food without it.

The onion powder is a nice addition since leeks are basically very mild onions and it brings out the flavor even more.

I could eat a huge bowl of this.

Think if I offered Eddie some he’d join me?  Or would that be hasinine? 😉


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