The Food History Project
A Kitchen Project Newsletter, March 26, 2012

This is Stephen Block from the
Food History Project

Welcome to the latest edition 
of the Food History 

Newsletter Archive

Left Overs In Time

So after a nice roast dinner with potatoes and vegetables like we had for St. Patrick's Day  there are often bits and pieces too good to throw away, but not enough for another meal. You open the fridge and wonder.... what can I do with these?

George Carlin once said that in America leftovers are doubley great for one's concience because you feel thrifty when you save them , and you  feel good again a month later when you clean out your fridge after they are growing mold. Then you have a fresh organized clean smelling ice box, ready to start the process over.

But in the past when food was scarce.....

all over the world left over dishes had to be created.

I suppose it is not unusual that every country would have a dish that would become a national or regional tradition to use your left-overs. Some have various names that are fun and denote the dish is a potpourri of different ingredients. In fact the word potpourri was originally a stew of various ingredients.

John King another food history junkie and life long culinary adventurer has been writing back and forth with me about the subject of Hash (the food kind) with recipes from all over the world.

This is just a start and I will get a good page for you soon with good left over recipes around the world. 

I think it is a very good topic because a great deal of creativity has gone into making delicious meals with what you couldn't afford to throw out.

Here are a few that go around the world,  with fun names and some with recipes 

Hash or Hashpot
An English and  North American specialty, from the word Hachis or Hatchet
Corned Beef Hash Recipe

Labskaus  or Labscouse
( a funny name origionally from "Lob's course" a Scandanavia Stew that
became more like a hash with beets)

( a specialty of Berlin, Germany made of potatoes, bacon, eggs
and other goodies.)
In other parts of Germany it is called

Garbage Plate
( A Rochester New York Specialty with many varieties
Some have hamburger , skillet fried with macaroni salad and other things!)


Some left over dishes don't feature eggs but are more centered around
potatoes and left over vegetables and scraps of bacon or ham.

Mashed potatoes and other goodies stamped in a pot literally
Germany calls it

Other dishes similar to this. ...

Bubble and Squeak
because the pan sounded like it bubbled and Squeaked
when frying the left overs in a little bacon fat.

(Scottish, includes potato , greens, bacon and baked with cheese )

(Like Rumbeldethumps)

More Left Over recipes like these from around other parts of the world
coming soon



Would love to hear your comments on our
Facebook site
Follow us at the
Food History Cafe on Twitter

My Personal Food History Projects

This is our history of my grandmother and how she came over from Germany at the turn of the century.

Her German heritage blended with the new world and her new family and this is her story and the recipes that go with it.

We discuss our heritage and German recipes and German food history in this newsletter

The German Goodies Newsletter

Here is our Facebook Discussion Page




Stephen Block

Thank you for joining this newsletter. I would love to hear from you!

Please write me at;