The word “hash” seems to refer to different types of dishes in different countries. I’ve not tasted Azerbaizhani hash but in my region of Louisiana we have a breakfast dish called “hash and grits.” It’s a type of thick stew that uses the meat left over from the previous day's meal.
Like many of our dishes, we start with a roux, a sauce made by heating flour and vegetable oil until it browns and then adding onions, garlic, green pepper, celery, various peppers and potatoes, carrots and chunks of meat and serving it over hot grits. It is a very tasty dish that was eaten when I was young but is no longer popular. Nevertheless, when I prepare it for friends, they are pleasantly surprised.