Ok, I've heard of it but have never seen it anywhere. Store/menu/
friends but everyone has heard of hash. So finally, there it is among
the tins of meat. Hash! Picture of the stuff being served with fried
eggs.

WHOAAA!. Not only did it look disgusting, it stank! So what's the
deal. I could tell there were diced potatoes sort of like hash browns,
but this *meat* was horrible. Tossed it asap.

So what is it really (and no, not the kind that's smoked)...


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

Ruddell wrote:
> Ok, I've heard of it but have never seen it anywhere. Store/menu/
> friends but everyone has heard of hash. So finally, there it is among
> the tins of meat. Hash! Picture of the stuff being served with fried
> eggs.
>
> WHOAAA!. Not only did it look disgusting, it stank! So what's the
> deal. I could tell there were diced potatoes sort of like hash browns,
> but this *meat* was horrible. Tossed it asap.
>
> So what is it really (and no, not the kind that's smoked)...
>
>
Canned stuff is pretty nasty. I usually "wing it" but this looks like
a fairly decent basic starting point. I can's 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.

Taken from:
http://southernfood.about.com/od/cor...t/r/bln554.htm
* 2 to 3 tablespoons butter
* 2 cups cooked corned beef, finely chopped
* 3 cups cooked, chopped potatoes
* 2 tablespoons minced onion
* 2 tablespoons chopped parsley, optional
* salt, pepper and brown gravy

PREPARATION:
Melt butter in a large skillet over medium-low heat. Add corned beef
and potatoes; spread evenly. Brown on one side; turn with a spatula
and brown the other side. Continue turning until most of the meat and
potatoes are well-browned. Drain off excess fat and moisten with 3 or
4 tablespoons of brown gravy or beef gravy. Sprinkle with salt and
pepper, to taste. Garnish with parsley, if desired.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

On Sun, 20 Feb 2005 19:58:17 -0000, Ruddell
> wrote:

>
> Ok, I've heard of it but have never seen it anywhere. Store/menu/
> friends but everyone has heard of hash. So finally, there it is among
> the tins of meat. Hash! Picture of the stuff being served with fried
> eggs.
>
> WHOAAA!. Not only did it look disgusting, it stank! So what's the
> deal. I could tell there were diced potatoes sort of like hash browns,
> but this *meat* was horrible. Tossed it asap.
>
> So what is it really (and no, not the kind that's smoked)...

Why would you buy canned when you can make it 100 times
better at home? I always buy the biggest hunk of corned
beef I can find so the last of it is a meal of corned beef
hash topped with poached or soft boiled eggs and hollandaise
sauce.


sf

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

aem wrote:

> 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>
> -aem
>

That's what I thought too.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

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

>Ok, I've heard of it but have never seen it anywhere. Store/menu/
>friends but everyone has heard of hash. So finally, there it is among
>the tins of meat. Hash! Picture of the stuff being served with fried
>eggs.
>
>WHOAAA!. Not only did it look disgusting, it stank! So what's the
>deal. I could tell there were diced potatoes sort of like hash browns,
>but this *meat* was horrible. Tossed it asap.
>
>So what is it really (and no, not the kind that's smoked)...

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

[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.

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.

Try it with ham. Mmmmmm ... wonderful!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

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

>Why would you buy canned when you can make it 100 times
>better at home? I always buy the biggest hunk of corned
>beef I can find so the last of it is a meal of corned beef
>hash topped with poached or soft boiled eggs and hollandaise
>sauce.

You have leftover corned beef? This confuses me. And frightens me.
Please stop.

Carol, ROFLMAO
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

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

Remove 'Elle-Kabong' to reply

In > sf wrote:

> Why would you buy canned when you can make it 100 times
> better at home?

Because I didn't have the slightest idea what the stuff was so thought
I'd settle my curiosity with a tin...obviously, now I realize what a
mistake that was ;-)

> I always buy the biggest hunk of corned
> beef I can find so the last of it is a meal of corned beef
> hash topped with poached or soft boiled eggs and hollandaise
> sauce.

But as mentioned, it's just chopped up meat & potatoes fried?


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

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

>In > Damsel in dis Dress
>wrote:
>
>Ok, so really it's just chopped up meat and potatoes (pre-cooked/boiled?)
>spiced up to taste and served. So why the term hash I wonder?

Yeah, it's kinda like American fried rice. You're just using up leftovers.
Maybe the person who invented it was high when they did it.

>> 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?

Based on the squishy consistency of the "meat," I think they're just
grinding up parts of the cow that can't be used for anything else. Thus,
my fear of the contents of the canned stuff.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

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

>But as mentioned, it's just chopped up meat & potatoes fried?

Yup.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Ruddell wrote:
>
> 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?

One of the definitions of "hash" is "to chop up". Something very
similar in French, too, I think.

[more snips]

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

Low quality ingredients is the likeliest factor. Besides that, they
might just mix all the ingredients together, can it, and cook it in the
can, so it's really steamed rather than fried. In that case, you would
want to use high heat on the canned product to create some crusty
texture.

-aem

In article >, Ruddell
> wrote:

> Ok, I've heard of it but have never seen it anywhere. Store/menu/
> friends but everyone has heard of hash. So finally, there it is among
> the tins of meat. Hash! Picture of the stuff being served with fried
> eggs.

Chopped up leftovers fried.

I make hash with leftover roast beef, corned beef or ham. Fry up
some diced potatoes, onions, a little garlic and toss in whatever else
you have. I make a nice corn relish that I add toward the end.

Do not eat whatever is in the can. It's scary.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On Sun, 20 Feb 2005 16:09:06 -0600, Damsel in dis Dress
> wrote:

> sf >, if that's their real name, wrote:
>
> >Why would you buy canned when you can make it 100 times
> >better at home? I always buy the biggest hunk of corned
> >beef I can find so the last of it is a meal of corned beef
> >hash topped with poached or soft boiled eggs and hollandaise
> >sauce.
>
> You have leftover corned beef? This confuses me. And frightens me.
> Please stop.
>
> Carol, ROFLMAO


???? There's only so much anyone can eat at one time.

sf

On Sun, 20 Feb 2005 22:27:13 -0000, Ruddell
> wrote:

>
> But as mentioned, it's just chopped up meat & potatoes fried?

Basically.

sf

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

>On Sun, 20 Feb 2005 16:09:06 -0600, Damsel in dis Dress
> wrote:
>
>> sf >, if that's their real name, wrote:
>>
>> >Why would you buy canned when you can make it 100 times
>> >better at home? I always buy the biggest hunk of corned
>> >beef I can find so the last of it is a meal of corned beef
>> >hash topped with poached or soft boiled eggs and hollandaise
>> >sauce.
>>
>> You have leftover corned beef? This confuses me. And frightens me.
>> Please stop.
>>
>> Carol, ROFLMAO
>
>???? There's only so much anyone can eat at one time.

Sorry. I have a warped sense of humor.

Anyone who's ever been around me when there's abundant meat can tell you
that I'm insatiable. With corned beef, the whole thing is gone within 24
hours. (Yes, I do have an eating disorder. I just try to deal with it
with humor.)

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Ruddell > wrote:
>Ok, I've heard of it but have never seen it anywhere.
>WHOAAA!. Not only did it look disgusting, it stank! So what's the
>deal. I could tell there were diced potatoes sort of like hash browns,
>but this *meat* was horrible. Tossed it asap.
You must be talking about canned corned-beef hash - which is somewhat
less appealing than cat food. To us, hash has always been leftover
roast beef or steak chopped up and slow-fried in olive or canola oil
with onions, garlic, carrots, green bell peppers and potatoes (yukon
only, these days). Let it sit without harrassment until the bottom
starts to brown and get a little crunchy. Cut it in 4 sections, flip
them over and finish. Or, push some holes in the soft top and break
in some eggs (cover with a lid) instead of flipping it. Yes, we're
talking real health food here, but it makes me sick with hunger to
talk about it. Easy on the salt, heavy on the pepper. Cayenne on the
side. Now for corned-beef hash, buy some deli CB, and cook as above
(salt probably not necessary). Or, if you need a recipe, I saw one
not long ago, but I prefer the former.

On Sun, 20 Feb 2005 23:07:44 -0600, Damsel in dis Dress
> wrote:

> Anyone who's ever been around me when there's abundant meat can tell you
> that I'm insatiable. With corned beef, the whole thing is gone within 24
> hours. (Yes, I do have an eating disorder. I just try to deal with it
> with humor.)

Got ya. Well, if it takes you a full 24 hours to consume it
- then let the last servings be corned beef hash!



sf

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

>On Sun, 20 Feb 2005 23:07:44 -0600, Damsel in dis Dress
> wrote:
>
>> Anyone who's ever been around me when there's abundant meat can tell you
>> that I'm insatiable. With corned beef, the whole thing is gone within 24
>> hours. (Yes, I do have an eating disorder. I just try to deal with it
>> with humor.)
>
>Got ya. Well, if it takes you a full 24 hours to consume it
>- then let the last servings be corned beef hash!

I just can't imagine desecrating corned beef by adding potatoes. However,
I'll try it sometime. I've never made homemade corned beef hash.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

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.

LOL!

> 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...

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.

Happy Eating!

sf

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

On Wed, 23 Feb 2005 02:15:48 -0600, Damsel in dis Dress
> wrote:

> 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 make it both ways and oven roasted corned beef is good
hash too. Tomato, tahmahto...

sf