sf wrote:

> Make it with the leftover corned beef and potatoes, O. I shred thick
> slices of corned beef and cube the potatoes. Brown it all up in a
> saute pan like any other hash. You can include the cabbage if you
> like cabbage (I don't). Soft boil eggs to your liking, put them on
> top of your pile of hash and crown with some hollandaise (my personal
> decadence).

No onions? I like to include finely-chopped onions, and sometimes carrots
(and beets, if I'm in the mood for red-flannel hash). When cooked long
enough for the hash to develop a crust, the caramelized vegetables add some
sweetness.

I chop the meat rather than shredding it, too; the shredded stuff tends to
get caught between my teeth.

Bob