Corned beef hash! Yum.

There are two diametrically opposed camps here. One says that the hash
should be made from everything that's left over -- beef, potatoes,
onions, carrots, and cabbage, while the other insists that the hash must
only contain beef, potatoes and (maybe) onions.

Which do you prefer?

Isaac

On 3/20/2017 10:15 PM, isw wrote:
> Corned beef hash! Yum.
>
> There are two diametrically opposed camps here. One says that the hash
> should be made from everything that's left over -- beef, potatoes,
> onions, carrots, and cabbage, while the other insists that the hash must
> only contain beef, potatoes and (maybe) onions.
>
> Which do you prefer?
>
> Isaac
>


I was never a fan.

On 3/21/2017 1:15 AM, isw wrote:
> Corned beef hash! Yum.
>
> There are two diametrically opposed camps here. One says that the hash
> should be made from everything that's left over -- beef, potatoes,
> onions, carrots, and cabbage, while the other insists that the hash must
> only contain beef, potatoes and (maybe) onions.
>
> Which do you prefer?
>
> Isaac
>

No cabbage in my hash. A little carrot is OK

On 3/21/2017 10:15 AM, Ed Pawlowski wrote:
> On 3/21/2017 1:15 AM, isw wrote:
>> Corned beef hash! Yum.
>>
>> There are two diametrically opposed camps here. One says that the hash
>> should be made from everything that's left over -- beef, potatoes,
>> onions, carrots, and cabbage, while the other insists that the hash must
>> only contain beef, potatoes and (maybe) onions.
>>
>> Which do you prefer?
>>
>> Isaac
>>
>
> No cabbage in my hash. A little carrot is OK

The cabbage doesn't belong in there. I don't add carrots to corned beef
anyway so leaving it out is pretty easy.

Jill

In article >,
Sqwertz > wrote:

> http://www.flickr.com/photos/sqwertz...5511/lightbox/

Looks tasty, but I'd ditch the eggs ...

Isaac

In article >,
"l not -l" > wrote:

> On 21-Mar-2017, Sqwertz > wrote:
>
> > On Tue, 21 Mar 2017 20:03:40 -0700, isw wrote:
> >
> > > In article >,
> > > Sqwertz > wrote:
> > >
> > >> http://www.flickr.com/photos/sqwertz...5511/lightbox/
> > >
> > > Looks tasty, but I'd ditch the eggs ...
> >
> > Meat, potatoes, and eggs. It doesn't get any more American breakfast
> > than that! Hrmpf.
> >
> > -sw
> The only change I'd make is a splash of cayenne-based hot sauce across the
> eggs and a cup of coffee.

I agree, but the *only* hot sauce that should be put on corned beef hash
is the clear sort, from Louisiana -- just a lot of (probably) Cayenne
peppers soaking in vinegar.

Isaac

On 2017-03-23 11:29 AM, Wayne Boatwright wrote:

>
> I guess one could say that I'm a "condiment freak", as I have and use
> a wide assortment of mustards, hot sauces, relishes, horserdish, etc.
> I especially like using them on cold meats, sandwiches, grilled
> sausages, and egg dishes. Depending on my mood, I'm as likely to use
> most any of the hot sauces on eggs and/or corned beef or roast beef
> hash. The only hot sauce I don't like (on anything) is habanero.
> It's not the heat, but the flavor itself that I don't care for.
>
Some people like condiments more than others. My wife rarely uses them.

I have several types of mustard on hand, and use different ones on or in
different dishes. I can't imagine a hamburger without relish. I have
one bottle of French's tomato ketchup, but rarely use that. I also have
a bottle of curry ketchup. I have some horse radish, but it is is used
more as an ingredient (in meatloaf) than as a condiment.
I have to have cranberry sauce with chicken or turkey, and apple sauce
with pork. My preferred condiment for roast beef is chili sauce.

I have a variety of hot sauces, but tend to use them more as an
ingredient than as a condiment. They tend to go into the dish as it is
being prepared rather than being added later. Hot sauce can be good on
eggs but I am most likely to use it in scrambled eggs. I add a good
dash of a Jamaincan hot sauce to the eggs along with some chopped spinach.