In > Damsel in dis Dress
wrote:

> Did you get the Mary Kitchen (made by Hormel) brand?

It was made by Puritan. Take that as a warning.

> It's better than
> another brand I tried, by a country mile. To be edible, though, it
> needs onion powder. I refuse to look at the ingredient list. Okay,
> I'm *scared* to look at the ingredient list.

I've already tossed the tin and didn't bother to read the list but maybe
I should have?


> [OMG! My spell checker wanted to change Hormel into Horsely!!!! I
> guess that answers your question about what's in commercial hash!
> ROFLMAO!]
>
> That question being posed, you can make your own hash, using whatever
> meat you want (within reason). Dice potatoes and meat to whatever the
> hell size you want (that's a cooking term). Heat up a some oil, and
> dump the chunks into the pan. Halfway through cooking, add some
> chopped onion. Fry until the potatoes are browned. Salt and pepper.

Ok, so really it's just chopped up meat and potatoes (pre-cooked/boiled?)
spiced up to taste and servered. So why the term hash I wonder?


> Believe it or not, I've never made corned beef hash. Magically,
> corned beef evaporates into the air at this house. And Crash doesn't
> get any.

I haven't had corned beef in quite a while. Time to put it on the list
and maybe give it a try.

> Try it with ham. Mmmmmm ... wonderful!

Yeah, ok will do. But if this is all hash is, I wonder how they mucked
up the stuff I bought so bad?

--
Cheers

Dennis

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