That's the great thing about hash, it can be made with almost any ingredients to suit the seasons, your tastes, your whims, or using last night's leftovers. As long as you keep a few things in mind, like keeping the potatoes or other starch crispy and finding the right ratio. I usually keep mine at about 2:2:1 meat to starch to add ins. I say starch (as opposed to potatoes, as I often use other root vegetables in place of the potato or in addition to.
11/14/15 at 5:27pm