Update on hash (the corned beef). Apologies to the resident gourmets.

A couple or 3 weeks ago the Universe sent out a memo to some of us that we should go on a corned beef hash jag.

As a psychic Pisces, I was apparently included and then somebody here posted a thread about hash, after so many years, and there were several of us who were apparently on the Universe's mailing list.

We didn't really get into potato? or just-meat? dimension of the thing, although somebody expressed purity for the all-meat original Argentine version, complete with graphic.


Anyway, my preference was for the Libby's with potato over the Hormel because of the latter's EXCESSIVE fat/grease, above and beyond the GIVEN fat/grease, and for "cooking" (meaning BURNING) it to a crusty crispy deal. I said I was going to try the Armor brand.

Well, it's burning as we speak and it came out of the can in chunkier form, as opposed to the more mushy Libby's, haven't tasted it yet. But the first thing it did in the pan was to let loose a LIQUID form of the fat, looking like the stuff was being deep fried. I drained it some, and it is crisping/crusting up somewhat better/faster than the Libby's.

Once the drainage was done, the Armor crisped and crusted up nicely and faster than the Libby's. It also seemed to be less salty. Overall, best of the three.

making me drool

Mary Kitchen is premium canned hash. Also, they have roast beef hash, as an alternative to corned beef hash, and I prefer it myself.

Of late I have begun to see CBH in the refrigerated section of my store. Haven't gotten so far as trying it; normally I buy hash because it is canned, and it's a meal I can make on any given evening when I come home late from work and there's no dinner left. Thus purchasing hash with the intention of eating it soon after isn't in the cards for me. My wife, you see, detests hash in any form.

Hash is marginally less disgusting than souse loaf and scrapple.

be our Sunday brunch with a poached egg on top. Love it.

so takes a long time to get it there. a couple fried eggs on top....

I loves me some with scrambled eggs and toast for breakfast or drunk fixins!

And not difficult to make.

I tried using SPRAY (Pam, whatever) = the non-stick crap. But this hash thing is LOADED with fat, nobody needs any butter (OMFZ!1) or ANY added SATURATED nothing!1 I'm a LAPSED HIPPIE!1


I don't do vitamins and health foods anymore. But I don't have to TEMPT the gods more than I already DO?!1


The byword was that the Romans used OLIVE OIL and the barbarian-Germans used BUTTER --AND the former used WINE and the latter used BEER!1


Well, I like butter and beer more than I like wine and olive oil.

once in a while should be ok. Once a year maybe?
But not all the time.
dc

She's mix corned beef hash, eggs, tomatoes and bell peppers and fry it up in a big pancake like deal. Technically it would probably qualify as a Frittata but I'm pretty sure she got the recipe out of either Family Circle magazine or her Betty Crocker Cookbook so I won't call it a Frittata because that sounds kinda snooty. It sure was delicious.

make bisquik biscuit dough and roll it out. Cover with a layer of canned corned beef hash. Roll up like cinnamon rolls and cut in slices. Put them on a pan and bake in the oven. Serve with cheese sauce.