Recipe: Italian Hash

italian hash recipe

Recently, I had the Fisherman’s Hash at Waterbar in San Francisco and it was so tasty that I wanted to make my own version.

I call it the Italian Hash because I replaced the grilled fish with spicy sopresseta. All I had to do is make the rice, stir fry the veggies, and fry an egg. Simple enough no?

Italian Hash


  • 5-6 heirloom fingerling potatoes (thinly sliced)
  • 4-5 white mushrooms (sliced)
  • 1 handful of arugula (lightly chopped)
  • 1 clove of garlic (diced)
  • 2 slices of spicy sopressetta
  • 1 egg
  • 1 bowl of purple rice


  1. Cook the purple rice in a rice cooker. (1 cup rice per 1.25 cup water)
  2. Add some oil to a hot pan. Add potatoes and leave until slightly transparent.
  3. Add mushrooms and garlic to the pan.
  4. When the mushrooms start to turn color, add arugula.
  5. After all the vegetables are cooked, add salt and pepper to taste. Remove from heat and place on a dish.
  6. Add a little oil, wait for it to heat up. Then add the egg and cook until desired doneness.
  7. Assemble the dish: 1 bowl of purple rice with veggies on the side, add 2 slices of sopressetta on top, and add the fried egg on top of the whole plate.

Serves one person.


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