sf >, if that's their real name, wrote:

>On Mon, 21 Feb 2005 12:17:02 -0600, Damsel in dis Dress
> wrote:
>
>> I just can't imagine desecrating corned beef by adding potatoes. However,
>> I'll try it sometime.
>
>Use the leftover new potatoes that you boiled it with and
>dice them small. I brown them a bit before I add the corned
>beef, but that's me. You don't really need any potatoes,
>they're just a gratitutious addition in this case.

Ah, see ... I don't boil my corned beef. I dry roast it at about 250F for
several hours. Then all the flavor doesn't go into the water. Also, the
meat doesn't bloat up like a ..... (not a good idea to say what I was
thinking).

>> I've never made homemade corned beef hash.
>
>I'm not sure if corned beef hash is something you should
>try, given your history. But you left yourself open to
>it...

Yes, my history of potato sensitivity. Not only are potatoes jam-packed
with carbs, they give me painful gas, and a visible increase from the 8
months pregnant look I currently have to something more like 3 weeks
overdue with quadruplets.

>Shred your LEFTOVER (no other kind will do) corned beef the
>same way you'd shred pulled pork, only do it finer...
>shredding thick slices. I think 1/4 to 1/2 inch shreds (in
>length) are ideal.

Know what I could do with those little shreds? <lightbulb appears over
Damsel's head> Mix them with finely chopped sauerkraut and shredded swiss
cheese. Microwave, and spread the mixture onto those little tiny 1-1/2
inch square pumpernickel slices. You know, the ones by the deli that are
probably there for making horse's ovaries.

I haven't had that bread since grade school. I used to make Cheeze Whiz
with Pimiento sandwiches with them for school lunches. The oldest memories
are the best. Why? Because they're the last to vacate your brain.

Dang, that sounds like a potential new sig line.

Carol, tripping down Memory Lane