Instructions: 6 SERVINGS DAIRY-FREE

The best thing about making hash is that there are no rules to follow. For instance, in this recipe, barley or wheat berries can be used instead of bulgur. Bear in mind that hash is meant to be a fusion of already cooked foods. Therefore, when adding any fresh ingredients to the pan, always cook them before the "hashing" takes place.

In medium saucepan, bring water to a boil. Add 1/8 teaspoon salt and stir in bulgur; return to a boil. Reduce heat to low, cover and cook 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff bulgur with a fork and set aside.

Meanwhile, put beets in medium saucepan and cover with lightly salted water. Bring to a boil and simmer until tender, 20 to 25 minutes. Drain, cover beets with cold water and let stand 5 minutes. Drain beets again and slip off skins. When beets are cool enough to handle, cut them into 1/2-inch dice.

In large skillet, heat oil over medium hear. Add onion and cook, stirring often, until soft, 5 minutes. Add potatoes and cook, stirring often, 2 minutes. Add enough water to just cover potatoes; salt lightly and bring to a boil. Cover and cook potatoes just until barely tender, 7 to 10 minutes. Check water level occasionally; you want to end up with just a little bit in the pan when the potatoes are cooked because it will flavor the hash.

Stir beers into potato mixture and heat briefly. Stir in bulgur until well blended; add thyme, salt and pepper to taste. Serve hash hot off the stove.

Haedrich.

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