eglamkowski's Journal: recipe of the day

Ok, so the egg recipe the other day wasn't a breakfast item, and you want breakfast, damn it! Fine, fine, here's some homemade Corned Beef Hash for you. I'd never eat the stuff out of a can, but this recipe is just amazing.

1 pound of cooked corned beef
3 boiled potates, chopped
1 small onion, chopped
salt & pepper to taste
pinch of ginger
pinch of allspice
4 tablespoons of beef fat
Cream or water

Chop the corned beef coarsley. Combine with the potatoes and onions and season with salt & pepper, ginger and allspice.

Heat the fat in a skillet. Add the hash and press it down with a spatula. Let it cook slowly, mixing it well with a fork for the first few minutes. Then press it down again and continue cooking over a low heat.

Add a little boiling water or hot cream and let this cook dry. There should be a nice crust on the bottom of the hash.

If you like, you can dot the top with butter and run it under a broiler flame for a few minutes to brown it a bit.

Fold the has over and roll it out on a hot platter, crusty side up. Serve it with your breakfast eggs (yech!), cole slaw and chili sauce (or so says James Beard...).

beef fat

[intermodal]

is this something specifically from a store? or just from like a big steak or something?

Re:beef fat

[eglamkowski]

I dunno - it's James Beard from like 50 years ago (literally - this cookbook lists its publication date as 1959!). They cooked a bit differently back then compared to today. You can probably use some lard or oil or whatever.

I actually haven't made this recipe in a while, but I probably used oil instead myself.

Re:beef fat

[intermodal]

I had a feeling it was something like that. i'll bet beef fat is probably like the grease one drains from their ground beef pan or something.

Re:

[account_deleted]

Comment removed based on user account deletion

My Dad's Version

[Cy Guy]

(an all too common dinner at my Dad's house during the period between he and my Mom divorcing and his moving in with my step-Mom)

2 cans of Corned Beef
2 cans boiled potatoes (whole or sliced)

Loosely chop beef
finely dice (1/4" - 1/3") potatoes (easier if they are sliced to start)

Heat in cast iron frying pan.

Serve with Ketchup/Catsup (I only eat Heinz now, but he most often had store brand)