From Cafe Beaujolais, Mendocino, Calif. Here's what they say about this recipe. Once, when my husband and his father were in Austria, James Beard, then dean of American gastronomy, visited them, and they prepared this version of an Austrian farmer's hash. Normally I do not care for the flavor of caraway seeds, but they are absolutely essential here, giving the dish a smoky flavor. You can use other kinds of leftover meats, such as chicken or veal and, if you want to treat it as a traditional breakfast hash, you might wish to serve one or two fried or poached eggs on top or alongside.