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Old 08-13-2014, 11:34 AM   #1
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Ultimate Corned Beef Hash

I was hungry for corned beef hash and so I made some this morning. This is not a new recipe, just a really good way to enjoy the hash.

So, next time your'e making spuds for supper, peel, then dice them into 1/2 inch cubes. Steam them, or boil them, however you want to cook them. But make twice the amount that you need. Use half of them for supper and save the other half in the fridge for the hash.

Bring a small pan of water to a boil. There should be enough water in the pan to cover an egg. Add 2 tsp. of salt and stir until the salt is dissolved. Turn the heat down to keep the water hot, but still (no bubbles rising).

Ok, now it's morning. Cube 1/2 pound of corned beef. Pour enough cooking oil in the bottom of your best frying pan (because you don't want any of this to stick) to cover it and pool just a bit. When it's hot, add the spud cubes. Lightly salt and fry until lightly browned. Turn them and brown the other sides. When they ready, add the corned beef and fold together.

After adding the corned beef to the frying pan, gently crack two raw eggs into a bowl, taking care not to break the yolks. Now gently transfer the eggs to the pan of hot water. Cook until the whites are completely set.

Plate the hash. Remove the eggs from the water with a slotted spoon and place on top of the hash. Enjoy.

There are only two ways to make this hash better that I know of. First and best way - share with someone you love. 2nd way - serve along side my world famous pancakes, or yeast-raised belgian waffles.

Enjoy.

Seeeeeeya; Chief Longwind of the North

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Old 08-13-2014, 11:53 AM   #2
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Thanks for that. Deceptively simple. I've lived a deprived life in that I've never prepared or eaten scratch-made corned beef hash. The Air Force chow halls did a great job on hash but I even think theirs was canned. The only other hash I've had came out of a can (!!)
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Old 08-13-2014, 01:19 PM   #3
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What?! No onion??
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Old 08-13-2014, 01:30 PM   #4
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What?! No onion??
Right, Andy
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Old 08-13-2014, 01:32 PM   #5
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What?! No onion??
I know, right. I put onion in almost all savory recipes. I just didn't feel like it this time. Don't ask me why, 'cause I don't know. But yes, onion would be delightful in hash.

Oh, and here's a shamless plug for another post I put in a couple days back. Check out the S'mores Bars recipe. It really came out great. In fact, my SIL (that's son-in-law) asked at least three times if Sprout had the recipe, because he really, really like it. She, her husband, and my DGD's came up on Friday, and left yesterday. Good times.

Seeeeeya; Chief Longwind of the North
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Old 08-13-2014, 09:10 PM   #6
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What?! No onion??
Yup, I always use onions when I do corn beef hash. It should be considered a crime without it lol jk. The sweetness of the onions counter balances the strong tasting corn beef.

On a side note, I never got the combination of ruben and sauerkraut. Maybe its just me, but the combination of those flavors don't compliment each other very well.
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Old 08-13-2014, 10:58 PM   #7
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I know, right. I put onion in almost all savory recipes. I just didn't feel like it this time. Don't ask me why, 'cause I don't know. But yes, onion would be delightful in hash...

Chief, this being the case, shouldn't you change the name to "Penultimate Corned Beef Hash"?
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Old 08-14-2014, 09:50 AM   #8
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Chief, this being the case, shouldn't you change the name to "Penultimate Corned Beef Hash"?
Naw. The poached eggs on top still takes it over the top, along with salt and pepper of course.

Seeeeeeya; Chief Longwind of the North
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Old 08-14-2014, 12:11 PM   #9
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The best Hash I've ever eaten was in Santa Barbara at a Danish bakery/restaurant of all places, Andersen's

Click image for larger version

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They served theirs with pickled beets and I chose scrambled, only because I find that the partially cooked yolks now bother my stomach.
I grabbed a couple pieces of bacon and DH hollandaise on the side, oh and a mimosa to wash it all down with, afterall it was Sunday Brunch on the patio.
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Old 08-14-2014, 02:02 PM   #10
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The best Hash I've ever eaten was in Santa Barbara at a Danish bakery/restaurant of all places, Andersen's

Attachment 21678

They served theirs with pickled beets and I chose scrambled, only because I find that the partially cooked yolks now bother my stomach.
I grabbed a couple pieces of bacon and DH hollandaise on the side, oh and a mimosa to wash it all down with, afterall it was Sunday Brunch on the patio.
I'm glad you liked the hash there Kgirl, but although Andersen's is famous for their Split Pea Soup, it's garbage. It's the most flavorless SP soup I've ever tasted, bar none. I have no reasonable idea why it became so famous.

Edit: I should have clicked your link first Kgirl. I'm talking about the Andersen's in Buellton, ca. http://www.peasoupandersens.net/homeBuellton.html
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beef, corn, corned beef, eggs, potatoes, recipe

Ultimate Corned Beef Hash I was hungry for corned beef hash and so I made some this morning. This is not a new recipe, just a really good way to enjoy the hash.:chef: So, next time your'e making spuds for supper, peel, then dice them into 1/2 inch cubes. Steam them, or boil them, however you want to cook them. But make twice the amount that you need. Use half of them for supper and save the other half in the fridge for the hash. Bring a small pan of water to a boil. There should be enough water in the pan to cover an egg. Add 2 tsp. of salt and stir until the salt is dissolved. Turn the heat down to keep the water hot, but still (no bubbles rising). Ok, now it's morning. Cube 1/2 pound of corned beef. Pour enough cooking oil in the bottom of your best frying pan (because you don't want any of this to stick) to cover it and pool just a bit. When it's hot, add the spud cubes. Lightly salt and fry until lightly browned. Turn them and brown the other sides. When they ready, add the corned beef and fold together. After adding the corned beef to the frying pan, gently crack two raw eggs into a bowl, taking care not to break the yolks. Now gently transfer the eggs to the pan of hot water. Cook until the whites are completely set. Plate the hash. Remove the eggs from the water with a slotted spoon and place on top of the hash. Enjoy. There are only two ways to make this hash better that I know of. First and best way - share with someone you love. 2nd way - serve along side my world famous pancakes, or yeast-raised belgian waffles. Enjoy. Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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