Other Countries
In Denmark, hash is known in Danish as "biksemad" (roughly translated, "tossed together food"), and it is a traditional leftover dish usually served with a fried egg, worcestershire sauce, pickled red beet slices and ketchup or Bearnaise sauce. The meat is usually pork, and the mixture is not mashed together into a paste, but rather the ingredients are coarsely diced and readily discernible in its cooked form.
In Sweden, there is a version of hash called pyttipanna and in Finland, pyttipannu. It is similar to the Danish version, but usually served with HP Sauce instead of ketchup, and sometimes with a raw egg yolk. The Swedish variety Pytt Bellman calls for adding cream to the hash and is named after Sweden's 18th century national bard Carl Michael Bellman.
In Austria and perhaps more specifically Tyrol, there exists a similar dish called "Gröstl", usually consisting of chopped leftover meats (often being pork sausage), potato and onions fried with herbs (typically marjoram and parsley) and then served topped with a fried egg.
In Malaysia, a similar dish is called "bergedil". It is usually made with minced meat, potatoes, and onions, fried until brown.
In Mexico and other Latin cuisines, there is a similar dish called picadillo. It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), vegetables and spices that vary by region. It is often served with rice or used as a filling in dishes such as tacos, tostadas, or as a regular breakfast hash with eggs and tortillas. The name comes from the Spanish infinitive verb picar, which means "to mince" or "to chop".
In Germany there is Labskaus.
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