Hash House A Go Go: How a Farm-Inspired Brunch Concept Became a Nationwide Favorite
From oversized plates to playful twists on comfort food, Hash House A Go Go has built a reputation as one of the most recognizable brunch brands in the country. What began in Las Vegas has grown far beyond Nevada, with locations across the U.S. that still honor the same hearty, no-waste philosophy that inspired the original menu. Today, Hash House A Go Go can be found not only on the Las Vegas Strip and near Fremont Street, but also in destinations like Orlando, Connecticut, San Diego, New Jersey, and beyond.
Farm Roots and the Birth of the Hash House Style
At the heart of Hash House A Go Go is a culinary philosophy rooted in Midwestern farm cooking. According to Chef Spencer Harries, the inspiration traces back to co-founder Andy’s upbringing in Indiana, where resourcefulness in the kitchen was second nature.
“Andy grew up in Indiana, and his mother and grandmother were living on farms and in a farming community. So a lot of it was the old-style recipes that they had, the meatloaf, and then utilizing it in multiple dishes,” says Chef Spencer Harries.
That approach lives on through dishes designed to make the most of every ingredient.
“On the farm, nothing goes to waste, so being able to use your leftovers, being able to use a meal and get every bite out of it is what they were shooting for back in the day. So that’s really kind of what we’re doing now,” Harries explains.
This mindset is evident in menu staples like meatloaf, served as hash with eggs or stacked into sandwiches, each variation building on the same foundational recipe.
Signature Dishes That Defined the Brand
Many of the dishes that put Hash House A Go Go on the map are still on the core menu today. Chef Harries notes that some favorites have barely changed since day one.
“We’ve got some core items like our chicken and waffles, our brown sugar banana pancake, and the French toast that we all made today are all day one items. They’re fantastic. They really haven’t gone through any variations or any of that kind of deal,” says Harries.
While minor refinements have been made over the years, the spirit remains the same.
“We’ve changed the recipe on the crust a little bit to make it a little crunchier on the chicken, things of that nature. But overall, they are pretty much the same dishes as they were 20 years ago,” Harries adds.
Not surprisingly, fried chicken continues to dominate the bestseller list.
“It’s going to be either that chicken and waffles right there or a fried chicken benedict. That’s the number one and number two seller,” Harries says.
From Las Vegas to a National Following
Although Hash House A Go Go now spans multiple states, Las Vegas remains the testing ground for new ideas. The Sahara location, in particular, plays a key role in shaping the brand’s future.
“So we start the limited-time offers, the things that we run quarterly. Any of our specials we usually do at our Sahara location here,” explains Harries. “So you might see some things early that you wouldn’t see in other locations because we’re trying it out to see how the guests like it.”
Guest feedback is central to that process.
“They’re honest with us. It makes it easy for us to say, “Is this something that you would order again, or is it something that you would think should be on the menu?” Harries says.
When the concept first gained traction, national exposure played a significant role in accelerating its growth.
“The original time is really what put us on the map. At that time, it was the Imperial Palace, but our Linq location really got us on the map, and we took off after that,” Harries recalls. “A lot of that has to do with Man vs. Food and the Food Network. We were on Rachel Ray, Martha Stewart, and all those different shows.”
That visibility still resonates with guests today.
“If there’s a rerun, we hear about it with guests. ‘Oh, we saw the rerun, and we just had to come back over.’ So it still helps us out,” Harries says.
Consistency Across Locations, From Vegas to Orlando
One of the reasons Hash House A Go Go has succeeded in new markets is its commitment to consistency.
“From restaurant to restaurant, I would say about 95% of them are all the same, so you can get the favorites that you have in Las Vegas when you go down to Disney and visit Orlando,” says Harries.
Whether dining in San Diego, Connecticut, or New Jersey, guests can expect the same chicken and waffles, meatloaf sandwiches, and oversized brunch plates that made the brand famous.
Evolving With Lighter Options While Honoring the Classics
As dining habits change, Hash House A Go Go is adapting without abandoning its roots. Chef Harries notes that newer menu experiments are focused on balance.
“We understand that not everybody is looking for an enormous plate and wants to take home two to-go boxes at the end of their meal,” he says. “So we are looking at something a little bit on the smaller side, a little bit for one person.”
These lighter options are once again being tested in Las Vegas before rolling out elsewhere.
“Kind of a lighter fare along with the old favorites,” Harries explains.
Even after 15 years with the brand, his personal favorites remain unchanged.
“My personal favorite is the fried chicken Benedict. Along with the brown-sugar banana pancakes. Another fantastic one,” says Harries.
Why Hash House A Go Go Still Stands Out
From pioneering a non-buffet brunch model to redefining portion sizes, Hash House A Go Go has consistently pushed boundaries.
“I think it’s the freshness of the concept as far as the menu. I think it’s the portion size. I think it’s the fact that we were one of the first restaurants to start doing a brunch that wasn’t a buffet and offer that brunch style menu,” Harries says.
With a growing national footprint and continued innovation rooted in its farm-inspired beginnings, Hash House A Go Go remains a standout in the ever-crowded brunch scene.
