Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Corned beef hash

We have discussed the dish before.

Up in the Canada section "the shootest", alluded that he wants us to feed he, and lovely wife the breakfast dish again.

How do you real cooks make it?

I've made it from scratch and from a can. I appreciate fresh CBH, but I'm
A sucker for it out of a can. Fried til dark brown, then add some eggs. My only advise is once you think it's done- cook another 10 minutes.

Guess I'm not real, never made it from scratch.

Corned beef hash, a couple of poached eggs, toast with grape jam black coffee and OJ. Great breakfast on a cold winter morning or after a morning on the stand in deer camp.

Had a can of Hormel's with an egg for dinner today. I like to break the yolk on the egg and cover the pan.

Scratch made is good, but not worth the work IMO. The canned is fine by me. Besides that, on the rare occasion we have leftover corned beef I'd much rather make a reuben sandwich. BTW, I just had it for breakfast this morning over-looking the South Pacific in Maui. It may have been the best ever!

Mike

I love the stuff, too. It looks a lot like dog food, and before cooked, kinda smells like it, too. I prefer Mary Kitchen brand over Armour (too greasy) in the canned variety.

From scratch, I've only made Brisket Hash, using scraps from smoked brisket. There really aren't adjectives to describe how good it is. A mandolin slicer takes most of the work out of getting a uniformly small dice on the potatoes.

FC

I like Mary Kitchen Roast Beef Hash. A little less salty than the corned beef version. I cook the hell out of it to get rid of a fair bit of the moisture. There's a restaurant near my place in Idaho that makes fantastic corned beef hash.

I make it out of the left over corned beef and cabbage, pretty basic.

One can make good hash from most any good leftover meat.

Hot skillet (cast preferred)
Olive oil
Garlic
Diced pre-cooked potatoes
Diced pre-cooked meat

Brown.

I hated hash, until I learned to make it.

One thing is for sure, it doesn't taste at all like the canned stuff (any of them) bought in the store. However, I am working on a can of Hormel right now...

This morning, I lined a (buttered) ramekin with some canned corned beef, cracked in an egg, added a Tsp of milk, seasonings, topped with cheddar, baked for 14 minutes at 400 deg. Was good.

Got the idea from Sam's shirred egg method.