...Roseholme-type winners, anyway. Tam and I went for bike rides (separately, she having bounced chirpily out the door while I was still incoherently cursing malign Fate) and crossed paths at the grocer's. There'd been some discussion earlier of corned beef hash, with Tam pointing out that the commercial variety just isn't what it used to be.
...On the other hand, our corner grocer sells first-rate corned beef; all you have to do is ask the nice Deli Man to slice it thick and you can hash it out at home.
So, without further ado, Hash a la Roseholme:
Two strips of good bacon (I used applewood-smoked)
Two tablespoons of diced panchetta (+/- to taste)
Two nice potatoes (I used russets), cubed
Two-thirds of an onion, chopped
A poblano pepper, chopped (chipotle would work if you wanted more heat)
Some parrano cheese
Chives, either fresh or chopped
Fry the bacon and about half of the panchetta; remove from pan (wok!), leave the small amount of grease, toss in half the remaining panchetta and potatoes. Fry potatoes until almost done and push to edges of pan. Add onion (and rest of panchetta), cook until half done, mix with potatoes, add corned beef with some chives and cook until potatoes are done. Add poblano and parrano (to taste -- the sharpish cheese is kind of a moderator between smoky, salty and potato-y flavors) and let sit a minute or two for the cheese to melt and the poblano to wake up.
Season to taste -- I used some black pepper and that was all it took. (Mind the salt shaker, panchetta is plenty salty and corned beef isn't far behind. Thus the generous amount of tatties.)
Served with a plain omlette (you can sit it atop the hash, the combination works a treat) and good coffee. We had leftovers; this will probably serve four adults.
The flavors really work well together. The bad news: this is pretty high in things your doc told you to cut down on. So don't overdo it.
CHICAGO RAILROAD FAIR, 1948
1 day ago