IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
matter how they were cooked. I generally use cubed up baked, nuked,
steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
bacon (some kind of cured meat) and fry it up all together.

Chop up a fresh onion and fry it in Olive oil until it begins to brown.
Add cured meat and pre-cooked cubed spuds. Warm all that well then set
aside. Cook eggs separately in some olive oil (or bacon grease), make
scrambled eggs with them and break them up into large chunks. Add to
the other ingredients.

Serve.

This is how I make it. How do you?

I imagine some bell pepper would work with this but I don't always care
for it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On 2010-03-06, Omelet > wrote:

> matter how they were cooked. I generally use cubed up baked, nuked,
> steamed (or whatever) spuds....

Thank you! I was beginning to think I was the only one who knew how
to cook hash browns or O'Brien potatoes in this group.

nb (diving fer cover)

In article >,
notbob > wrote:

> On 2010-03-06, Omelet > wrote:
>
> > matter how they were cooked. I generally use cubed up baked, nuked,
> > steamed (or whatever) spuds....
>
> Thank you! I was beginning to think I was the only one who knew how
> to cook hash browns or O'Brien potatoes in this group.
>
> nb (diving fer cover)

<laughs> Very funny nb!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article 7>,
Wayne Boatwright > wrote:

> On Sat 06 Mar 2010 10:52:37a, notbob told us...
>
> > On 2010-03-06, Omelet > wrote:
> >
> >> matter how they were cooked. I generally use cubed up baked, nuked,
> >> steamed (or whatever) spuds....
> >
> > Thank you! I was beginning to think I was the only one who knew how
> > to cook hash browns or O'Brien potatoes in this group.
> >
> > nb (diving fer cover)
>
> Yup, and what I don't like is using shredded potatoes and calling them hash
> browns. I only shred raw potatoes to be used for latkes.

Works for McDonalds <ducking and running!!!>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sat, 06 Mar 2010 11:48:39 -0600, Omelet >
wrote:

> This is how I make it. How do you?

I prefer shredded. My husband used to make awesome hash browns from
raw, shredded potatoes. He doesn't do that anymore now that he's
limiting every speck of fat intake.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 06 Mar 2010 17:52:37 GMT, notbob > wrote:

> On 2010-03-06, Omelet > wrote:
>
> > matter how they were cooked. I generally use cubed up baked, nuked,
> > steamed (or whatever) spuds....
>
> Thank you! I was beginning to think I was the only one who knew how
> to cook hash browns or O'Brien potatoes in this group.
>
I don't like a lot of junk in my hash browns. The only variation I
love is latkes.


--
I love cooking with wine.
Sometimes I even put it in the food.

"Omelet" > wrote in message
news
> IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> matter how they were cooked. I generally use cubed up baked, nuked,
> steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> bacon (some kind of cured meat) and fry it up all together.
>
> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> aside. Cook eggs separately in some olive oil (or bacon grease), make
> scrambled eggs with them and break them up into large chunks. Add to
> the other ingredients.
>
> Serve.
>
> This is how I make it. How do you?
>
> I imagine some bell pepper would work with this but I don't always care
> for it.
> --
> Peace! Om

Leftover Cold roast beef or steak cubed - Roast beef/steak hash

--
Dimitri

Searing

http://kitchenguide.wordpress.com.

On Sat, 06 Mar 2010 11:48:39 -0600, Omelet > wrote:

>.... Cook eggs separately in some olive oil (or bacon grease), make
>scrambled eggs with them and break them up into large chunks.....

We always have soft poached eggs on top of the hash.

-- Larry

On Mar 6, 12:48*pm, Omelet > wrote:
> IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> matter how they were cooked. I generally use cubed up baked, nuked,
> steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> bacon (some kind of cured meat) and fry it up all together.
>
> Chop up a fresh onion and fry it in Olive oil until it begins to brown. *
> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> aside. Cook eggs separately in some olive oil (or bacon grease), make
> scrambled eggs with them and break them up into large chunks. *Add to
> the other ingredients.
>

Grease is what you put on an axle. Bacon fat is what is used in
cooking.

> Serve.
>
> This is how I make it. How do you?
>
> I imagine some bell pepper would work with this but I don't always care
> for it.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> Subscribe:

In article >,
sf > wrote:

> On Sat, 06 Mar 2010 11:48:39 -0600, Omelet >
> wrote:
>
> > This is how I make it. How do you?
>
> I prefer shredded. My husband used to make awesome hash browns from
> raw, shredded potatoes. He doesn't do that anymore now that he's
> limiting every speck of fat intake.

Hash does not have to be fatty. You can use a lean, low fat meat and
egg beaters. :-) Potatoes are not, by themselves, high in fat?
I wonder if you can cook hash browns in "Promise" or some other fat
substitute?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Sat, 06 Mar 2010 17:52:37 GMT, notbob > wrote:
>
> > On 2010-03-06, Omelet > wrote:
> >
> > > matter how they were cooked. I generally use cubed up baked, nuked,
> > > steamed (or whatever) spuds....
> >
> > Thank you! I was beginning to think I was the only one who knew how
> > to cook hash browns or O'Brien potatoes in this group.
> >
> I don't like a lot of junk in my hash browns. The only variation I
> love is latkes.

I was talking about hash, not hash browns. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> > matter how they were cooked. I generally use cubed up baked, nuked,
> > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> > bacon (some kind of cured meat) and fry it up all together.
> >
> > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> > aside. Cook eggs separately in some olive oil (or bacon grease), make
> > scrambled eggs with them and break them up into large chunks. Add to
> > the other ingredients.
> >
> > Serve.
> >
> > This is how I make it. How do you?
> >
> > I imagine some bell pepper would work with this but I don't always care
> > for it.
> > --
> > Peace! Om
>
> Leftover Cold roast beef or steak cubed - Roast beef/steak hash

Ooh! I like that idea! I've never tried it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
pltrgyst > wrote:

> On Sat, 06 Mar 2010 11:48:39 -0600, Omelet > wrote:
>
> >.... Cook eggs separately in some olive oil (or bacon grease), make
> >scrambled eggs with them and break them up into large chunks.....
>
> We always have soft poached eggs on top of the hash.
>
> -- Larry

That or basted eggs works well too. :-) That's how dad likes it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Omelet > wrote:

> I wonder if you can cook hash browns in "Promise" or some other fat
> substitute?

Promise? Last time I bought it it was margarine and as fat as butter or
oil. How about using a non-stick spray if you want to cut the fat.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

"Omelet" > wrote in message
news
> IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> matter how they were cooked. I generally use cubed up baked, nuked,
> steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> bacon (some kind of cured meat) and fry it up all together.
>
> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> aside. Cook eggs separately in some olive oil (or bacon grease), make
> scrambled eggs with them and break them up into large chunks. Add to
> the other ingredients.
>
> Serve.
>
> This is how I make it. How do you?
>
> I imagine some bell pepper would work with this but I don't always care
> for it.
> --
> Peace! Om
>

Leftover chuck roast or corned beef, chopped fine. Pre-cooked spuds (I
prefer mine boiled, small dice.) Onion, sure. This is one thing where I
don't add garlic and I definitely don't add bell peppers. Taste for salt &
pepper. Pan fry the lot; doesn't have to be olive oil. I can make several
meals of meat & potato hash all by itself. No adding eggs or anything else.
YMMV

Jill

"Wayne Boatwright" > wrote in message
5.247...
> On Sat 06 Mar 2010 10:52:37a, notbob told us...
>
>> On 2010-03-06, Omelet > wrote:
>>
>>> matter how they were cooked. I generally use cubed up baked, nuked,
>>> steamed (or whatever) spuds....
>>
>> Thank you! I was beginning to think I was the only one who knew how
>> to cook hash browns or O'Brien potatoes in this group.
>>
>> nb (diving fer cover)
>
> Yup, and what I don't like is using shredded potatoes and calling them
> hash
> browns. I only shred raw potatoes to be used for latkes.
>

Home fries are cubed and fried with minced onion and garlic. Hash browns
are shredded and fried crispy. Just IMHO, of course

Jill

In article
>,
Melba's Jammin' > wrote:

> In article >,
> Omelet > wrote:
>
> > I wonder if you can cook hash browns in "Promise" or some other fat
> > substitute?
>
> Promise? Last time I bought it it was margarine and as fat as butter or
> oil. How about using a non-stick spray if you want to cut the fat.

I won't argue with that. :-) Just a suggestion for some people.
Personally, I am not afraid of butter! But, I don't have cardiovascular
disease so don't have to worry about it...

Most of the time, I cook with Olive Oil.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> > matter how they were cooked. I generally use cubed up baked, nuked,
> > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> > bacon (some kind of cured meat) and fry it up all together.
> >
> > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> > aside. Cook eggs separately in some olive oil (or bacon grease), make
> > scrambled eggs with them and break them up into large chunks. Add to
> > the other ingredients.
> >
> > Serve.
> >
> > This is how I make it. How do you?
> >
> > I imagine some bell pepper would work with this but I don't always care
> > for it.
> > --
> > Peace! Om
> >
>
> Leftover chuck roast or corned beef, chopped fine. Pre-cooked spuds (I
> prefer mine boiled, small dice.) Onion, sure. This is one thing where I
> don't add garlic and I definitely don't add bell peppers. Taste for salt &
> pepper. Pan fry the lot; doesn't have to be olive oil. I can make several
> meals of meat & potato hash all by itself. No adding eggs or anything else.
> YMMV
>
> Jill

Kind of a holy trinity? <g> Potatoes, meat and onions... ;-d
Mom and dad always did add eggs tho'. Dad likes a pair of fried eggs on
top.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"Bent Attorney Esq." wrote
Omelet wrote:

>> aside. Cook eggs separately in some olive oil (or bacon grease), make

> Grease is what you put on an axle. Bacon fat is what is used in
> cooking.

Om is a fellow southerner and it's called Bacon Grease here. Live with it.
Please also fix your attributes as you have something set so the quote
markers have to be manually inserted on all your messages.

"Bent Attorney Esq." wrote
Wayne Boatwright wrote:

>> Yup, and what I don't like is using shredded potatoes and calling them
>> hash
>> browns. I only shred raw potatoes to be used for latkes.

> Shredded potatoes are used to make hash browns. If they are cubed and
> fried they are called home fries, unless you committ sacriledge and
> deep fry them; then they are called cottage fries.

Again, you will not succeed in re-writing American English cooking terms
because you do not like them. Hash browns in the south may be shredded or
small cubes. Technically it's called 'potatos O'Brian if certain additives
are made.

"cshenk" > wrote in
:

> "Bent Attorney Esq." wrote
> Omelet wrote:
>
>>> aside. Cook eggs separately in some olive oil (or bacon grease), make
>
>> Grease is what you put on an axle. Bacon fat is what is used in
>> cooking.
>
> Om is a fellow southerner and it's called Bacon Grease here. Live with
> it. Please also fix your attributes as you have something set so the
> quote markers have to be manually inserted on all your messages.
>
>



You tell that upstart swabby, Chief!!

:-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Omelet" wrote,
> sf wrote:

>> I prefer shredded. My husband used to make awesome hash browns from
>> raw, shredded potatoes. He doesn't do that anymore now that he's
>> limiting every speck of fat intake.
>
> Hash does not have to be fatty. You can use a lean, low fat meat and
> egg beaters. :-) Potatoes are not, by themselves, high in fat?
> I wonder if you can cook hash browns in "Promise" or some other fat
> substitute?

Yes, it will work. Olive Oil works well. I use that with a bit of bacon
grease, or duck fat (rendered) or if out of bacon grease and duck fat, I
normally add a little butter for the flavor.

Don makes his in straight olive oil usually. It's not the super virgin
stuff but the simple bertoli's and it's like that we use.

On Sun, 07 Mar 2010 02:22:49 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 06 Mar 2010 11:48:39 -0600, Omelet >
> > wrote:
> >
> > > This is how I make it. How do you?
> >
> > I prefer shredded. My husband used to make awesome hash browns from
> > raw, shredded potatoes. He doesn't do that anymore now that he's
> > limiting every speck of fat intake.
>
> Hash does not have to be fatty. You can use a lean, low fat meat and
> egg beaters. :-) Potatoes are not, by themselves, high in fat?
> I wonder if you can cook hash browns in "Promise" or some other fat
> substitute?

Fat is fat as far as he's concerned. Neither one of us like the kind
of hash you're talking about anyway. I was just talking about hash
browns.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"cshenk" > wrote:

> "Bent Attorney Esq." wrote
> Omelet wrote:
>
> >> aside. Cook eggs separately in some olive oil (or bacon grease), make
>
> > Grease is what you put on an axle. Bacon fat is what is used in
> > cooking.
>
> Om is a fellow southerner and it's called Bacon Grease here. Live with it.
> Please also fix your attributes as you have something set so the quote
> markers have to be manually inserted on all your messages.

<lol> Thanks dear!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Mar 7, 11:23*am, PLucas >
wrote:
> "cshenk" > wrote :
>
> > "Bent Attorney Esq." wrote
> > Omelet wrote:
>
> >>> aside. Cook eggs separately in some olive oil (or bacon grease), make
>
> >> Grease is what you put on an axle. *Bacon fat is what is used in
> >> cooking.
>
> > Om is a fellow southerner and it's called Bacon Grease here. *Live with
> > it. Please also fix your attributes as you have something set so the
> > quote markers have to be manually inserted on all your messages.
>

Yuch! Well go ahead and eat your grits and grease then.

> You tell that upstart swabby, Chief!!
>
> :-)
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Killfile all Google Groups posters.........
>
> http://improve-usenet.org/
>
> http://improve-usenet.org/filters_bg.html

On Mar 7, 11:23*am, "cshenk" > wrote:
> "Bent Attorney Esq." wrote
>
> Wayne Boatwright wrote:
> >> Yup, and what I don't like is using shredded potatoes and calling them
> >> hash
> >> browns. I only shred raw potatoes to be used for latkes.
> > Shredded potatoes are used to make hash browns. *If they are cubed and
> > fried they are called home fries, unless you committ sacriledge and
> > deep fry them; then they are called cottage fries.
>
> Again, you will not succeed in re-writing American English cooking terms
> because you do not like them. *Hash browns in the south may be shredded or
> small cubes. *Technically it's called 'potatos O'Brian if certain additives
> are made.

Bacon grease and cubed hash browns. Well I guess the south is
different after all.
For the rest of the world, bacon fat and grated hash browns work quite
well.

In article >,
Omelet > wrote:

> In article
> >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > Omelet > wrote:
> >
> > > I wonder if you can cook hash browns in "Promise" or some other fat
> > > substitute?
> >
> > Promise? Last time I bought it it was margarine and as fat as butter or
> > oil. How about using a non-stick spray if you want to cut the fat.
>
> I won't argue with that. :-) Just a suggestion for some people.
> Personally, I am not afraid of butter! But, I don't have cardiovascular
> disease so don't have to worry about it...
>
> Most of the time, I cook with Olive Oil.

Funny how I interpreted the sentence. I read it that Promise is a fat
substitute. :-/


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

In article >,
"cshenk" > wrote:

> "Omelet" wrote,
> > sf wrote:
>
> >> I prefer shredded. My husband used to make awesome hash browns from
> >> raw, shredded potatoes. He doesn't do that anymore now that he's
> >> limiting every speck of fat intake.
> >
> > Hash does not have to be fatty. You can use a lean, low fat meat and
> > egg beaters. :-) Potatoes are not, by themselves, high in fat?
> > I wonder if you can cook hash browns in "Promise" or some other fat
> > substitute?
>
> Yes, it will work. Olive Oil works well. I use that with a bit of bacon
> grease, or duck fat (rendered) or if out of bacon grease and duck fat, I
> normally add a little butter for the flavor.
>
> Don makes his in straight olive oil usually. It's not the super virgin
> stuff but the simple bertoli's and it's like that we use.

Bertoli's is good. So is pompeian.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Sun, 07 Mar 2010 02:22:49 -0600, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Sat, 06 Mar 2010 11:48:39 -0600, Omelet >
> > > wrote:
> > >
> > > > This is how I make it. How do you?
> > >
> > > I prefer shredded. My husband used to make awesome hash browns from
> > > raw, shredded potatoes. He doesn't do that anymore now that he's
> > > limiting every speck of fat intake.
> >
> > Hash does not have to be fatty. You can use a lean, low fat meat and
> > egg beaters. :-) Potatoes are not, by themselves, high in fat?
> > I wonder if you can cook hash browns in "Promise" or some other fat
> > substitute?
>
> Fat is fat as far as he's concerned. Neither one of us like the kind
> of hash you're talking about anyway. I was just talking about hash
> browns.

Whatever floats your boat. :-) If you don't like it, don't make it!
That's one of the joys of being an adult. I can eat what I like!

My childhood was not fun on that aspect. It's why I get so defensive
when people talk about making kids eat stuff they don't like, I will
never forget and I will never forgive... There are still some foods I
will not eat due to that shit!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article
>,
Melba's Jammin' > wrote:

> In article >,
> Omelet > wrote:
>
> > In article
> > >,
> > Melba's Jammin' > wrote:
> >
> > > In article >,
> > > Omelet > wrote:
> > >
> > > > I wonder if you can cook hash browns in "Promise" or some other fat
> > > > substitute?
> > >
> > > Promise? Last time I bought it it was margarine and as fat as butter or
> > > oil. How about using a non-stick spray if you want to cut the fat.
> >
> > I won't argue with that. :-) Just a suggestion for some people.
> > Personally, I am not afraid of butter! But, I don't have cardiovascular
> > disease so don't have to worry about it...
> >
> > Most of the time, I cook with Olive Oil.
>
> Funny how I interpreted the sentence. I read it that Promise is a fat
> substitute. :-/

I don't consider "promise" to be a real food. <g> Margarine either!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"PLucas" > wrote
> "cshenk" wrote
>> "Bent Attorney Esq." wrote

>>> Grease is what you put on an axle. Bacon fat is what is used in
>>> cooking.

>> Om is a fellow southerner and it's called Bacon Grease here. Live with
>> it. Please also fix your attributes as you have something set so the
>> quote markers have to be manually inserted on all your messages.

> You tell that upstart swabby, Chief!!
> :-)

Snicker, I think I did! Next he tried to tell the world that there is only
one kind of 'hash browns'. Ah well, Thread is actually about Hash which
traditionally is a meat and potato mix (meat often pre-cooked and minced
fairly fine) added together and often pan fried in a bit of grease to make a
patty. I suspect english origins of that dish.

You see 'hash' in the south but not that often. Often called 'corned beef
hash' (the most popular meat is corned beef) it's more of a nothern thing I
think but mst southerners would have at least heard of it and probably tried
it at least once.

"Omelet" wrote,
> "cshenk" wrote:

>> > I wonder if you can cook hash browns in "Promise" or some other fat

>> Yes, it will work. Olive Oil works well.
>> Don makes his in straight olive oil usually. It's not the super virgin
>> stuff but the simple bertoli's and it's like that we use.

> Bertoli's is good. So is pompeian.

Both work for me and are our general oil used for everything. I mix it with
butter in many cases where I need the cholestrol reduction and it works
well.

"Bent Attorney Esq." wrote
"cshenk" wrote:

>> > Shredded potatoes are used to make hash browns. If they are cubed and
>> > fried they are called home fries, unless you committ sacriledge and
>> > deep fry them; then they are called cottage fries.

>> Again, you will not succeed in re-writing American English cooking terms
>> because you do not like them. Hash browns in the south may be shredded or
>> small cubes. Technically it's called 'potatos O'Brian if certain
>> additives
>> are made.

> Bacon grease and cubed hash browns. Well I guess the south is
> different after all.

It always has been. Just like 'Home Fries' arent even remotely related to
the above

In article >,
"cshenk" > wrote:

> "Omelet" wrote,
> > "cshenk" wrote:
>
> >> > I wonder if you can cook hash browns in "Promise" or some other fat
>
> >> Yes, it will work. Olive Oil works well.
> >> Don makes his in straight olive oil usually. It's not the super virgin
> >> stuff but the simple bertoli's and it's like that we use.
>
> > Bertoli's is good. So is pompeian.
>
> Both work for me and are our general oil used for everything. I mix it with
> butter in many cases where I need the cholestrol reduction and it works
> well.

I use straight Olive oil most of the time, but there are some dishes
where I do mix the two. I agree they are compatible. ;-d I also use
grapeseed oil. I used to use a lot of coconut oil but have ceased that.
It is just too sweet. And the health benefits are questionable...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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"Bent Attorney Esq." > wrote in message
...
On Mar 6, 12:48 pm, Omelet > wrote:
> IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> matter how they were cooked. I generally use cubed up baked, nuked,
> steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> bacon (some kind of cured meat) and fry it up all together.
>
> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> aside. Cook eggs separately in some olive oil (or bacon grease), make
> scrambled eggs with them and break them up into large chunks. Add to
> the other ingredients.
>

Grease is what you put on an axle. Bacon fat is what is used in
cooking.

So, if a recipe called for greasing and flouring a pan, you'd have to run to
the garage, right?

Dave wrote:

>> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
>> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
>> aside. Cook eggs separately in some olive oil (or bacon grease), make
>> scrambled eggs with them and break them up into large chunks. Add to
>> the other ingredients.
>>
>
> Grease is what you put on an axle. Bacon fat is what is used in
> cooking.
>
> So, if a recipe called for greasing and flouring a pan, you'd have to
> run to the garage, right?

Right. That is exactly what an idiot would think and do.

"cshenk" > wrote in :

> "PLucas" > wrote
>> "cshenk" wrote
>>> "Bent Attorney Esq." wrote
>
>>>> Grease is what you put on an axle. Bacon fat is what is used in
>>>> cooking.
>
>>> Om is a fellow southerner and it's called Bacon Grease here. Live
>>> with it. Please also fix your attributes as you have something set so
>>> the quote markers have to be manually inserted on all your messages.
>
>> You tell that upstart swabby, Chief!!
>> :-)
>
> Snicker, I think I did! Next he tried to tell the world that there is
> only one kind of 'hash browns'. Ah well, Thread is actually about Hash
> which traditionally is a meat and potato mix (meat often pre-cooked and
> minced fairly fine) added together and often pan fried in a bit of
> grease to make a patty. I suspect english origins of that dish.
>
> You see 'hash' in the south but not that often. Often called 'corned
> beef hash' (the most popular meat is corned beef) it's more of a nothern
> thing I think but mst southerners would have at least heard of it and
> probably tried it at least once.
>
>


"Corned beef hash"........ (SHUDDER!!!!!)..... it used to be a main stay
in the 24hr rat-paks we got..... I always used to try and trade it off.

But you're right about the hash v hash browns.

I had hash browns at a Denny's in Perris once...... a handful of grated
potato thrown on the grill.


Then there was the Kiwi 'hangi' we went to that served corned beef hash.
Shredded corned beef in a pot with a whole pile of cabbage, butter and
salt and pepper, then cooked underground till everything in the pit was
cooked.

Tasted *damn* nice!!


So to try and say there is only *one* hash/hash brown, is pretty silly....
or a good troll.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Dave Smith wrote:
> Dave wrote:
>
>>> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
>>> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
>>> aside. Cook eggs separately in some olive oil (or bacon grease), make
>>> scrambled eggs with them and break them up into large chunks. Add to
>>> the other ingredients.
>>>
>>
>> Grease is what you put on an axle. Bacon fat is what is used in
>> cooking.
>>
>> So, if a recipe called for greasing and flouring a pan, you'd have to
>> run to the garage, right?
>
> Right. That is exactly what an idiot would think and do.


I didn't know that two Daves would fit on one nit and still be able to
pick it.

George L

In article >,
"Dave" > wrote:

> "Bent Attorney Esq." > wrote in message
> ...
> On Mar 6, 12:48 pm, Omelet > wrote:
> > IMHO Hash for breakfast is an excellent way to use up extra potatoes, no
> > matter how they were cooked. I generally use cubed up baked, nuked,
> > steamed (or whatever) spuds, eggs, onions and corned beef, spam, ham or
> > bacon (some kind of cured meat) and fry it up all together.
> >
> > Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> > Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> > aside. Cook eggs separately in some olive oil (or bacon grease), make
> > scrambled eggs with them and break them up into large chunks. Add to
> > the other ingredients.
> >
>
> Grease is what you put on an axle. Bacon fat is what is used in
> cooking.
>
> So, if a recipe called for greasing and flouring a pan, you'd have to run to
> the garage, right?

<laughs> Good one Dave!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
George Leppla > wrote:

> Dave Smith wrote:
> > Dave wrote:
> >
> >>> Chop up a fresh onion and fry it in Olive oil until it begins to brown.
> >>> Add cured meat and pre-cooked cubed spuds. Warm all that well then set
> >>> aside. Cook eggs separately in some olive oil (or bacon grease), make
> >>> scrambled eggs with them and break them up into large chunks. Add to
> >>> the other ingredients.
> >>>
> >>
> >> Grease is what you put on an axle. Bacon fat is what is used in
> >> cooking.
> >>
> >> So, if a recipe called for greasing and flouring a pan, you'd have to
> >> run to the garage, right?
> >
> > Right. That is exactly what an idiot would think and do.
>
>
> I didn't know that two Daves would fit on one nit and still be able to
> pick it.
>
> George L

That was well worded George. Thanks for the laugh. ;-D
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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