Steve Calvin wrote:
> [snip] I can't speak for the addition
> of the gravy though. I've never done that. I also ad some finely
> minced garlic. Maybe some red pepper flakes depending on the mood.

Roast beef hash often has gravy added at the end, but it doesn't sound
right for corned beef hash.

[snip recipe]

We like corned beef sandwiches so much, and we like potatoes o'brien so
much, that it never occurs to us to make corned beef hash. But I
remember reading in one of James Beard's American cookery books that he
especially liked the crustiness you got with a good hash, which meant
don't stir it until you turn it all over. I'm pretty sure he
recommended adding a little bit of milk or cream after the hash had
begun to set up, to further enhance the crustiness. Oh, and a cast
iron skillet. (I gotta figure out where I stored that book)

-aem