Sunday, April 14, 2013

Corned Beef Hash The Way It Used To Be

     It costs like the very dickens to get the deli to saw off 1/4-thick slices of corned beef for hash but it beats the canned stuff by miles.

     There's a compromise and it worked out well today: canned corned beef (not hash, just plan old corned beef), chopped up and cooked with diced fresh potatoes and a little onion.  Not everyone's a fan of the brand* I used this morning and there's no question about it being full of things you should not be having every morning -- still, it certainly was tasty.
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* This was the Hormel version, about as processed as Spam.  Memory insists the Armour product had more meat-type texture.

14 comments:

Vinnie said...

Buy corned beef brisket. Put in the crock pot with a cup or 2 water and make your own corned beef.

Roberta X said...

Yeah, I do that, but it's a bit difficult to do on the spur of the moment.

Vinnie said...

slice it and freeze it. I live alone. I do that a lot. I make something, eat on it 'till i'm tired of it then freeze the rest in serving sizes.

Fuzzy Curmudgeon said...

My problem is that I make it and then eat it till it's gone. :)

NAVIGATOR said...

BACK WHEN I WAS IN THE SCOUTS WE USED
LIBBYS CORNED BEEF FROM ARGENTINA THE KIND THAT CAME IN A TRAPEZOIDAL SHAPED CAN THAT YOU OPENED WITH A KEY LIKE COFFEE CANS OF OLD
YOU WIND A TAB OF METAL AROUND THE KEY TO OPEN THE CAN IT WAS TIN OUR
BRITISH COUSINS REFERRED TO THIS AS
"TINNED BULLY BEEF"

HEATED UP IN A SKILLET IT WASNT HALF BAD IT PRODUCED A CONSIDERABLE AMOUNT OF GREASE FROM THE MELTED FAT THAT WAS PACKED IN WITH THE BEEF THE EXCESS FAT WAS POURED OFF SAVED FOR FRYING EGGS POTATOES ONIONS AND ANYTHING THAT NEEDED FRYING

EGGS WERE RECONSTITUTED WITH WATER IN A CANTEEN CUP AS WERE ONIONS POTATOES (SLICED) IN A NUMBER 10 CAN WHEN READ WERE MIXED WITH BULLY BEEF HEATED UP AND SERVED
THE EGG MIXTURE WAS FRIED IN THE BEEF GREASE SOME ONE PASS THE TABASCO SAUCE PLEASE

IF WE GOT FANCY WE SUBSTITUTED FRESH ONIONS POTATOES AND GREEN PEPPERS

IF YOU MEASURED ALLOWED THEM TO ABSORB THE WATER AND MIX THE POWDER WELL THEY WERE PASSABLE AS
MORE OR LESS SCRAMBLED EGGS
IF YOU TOOK SHORT CUTS THEY WERE GHASTLY DEPENDING ON THE AGE OF THE MIXTURE IT SOMETIMES HAD A SLIGHTLY GREEN TINGE TO IT

AH THE JOYS OF SCOUTING HAUTE CUISINE IN THE FIELD NEXT WEEK
WHAT YOU CAN DO WITH SPAM !

og said...

I am pleased with the texture and consistency of the Aldi stuff. But then I just use it as the jumping off place for other things.

We make a brisket every chance we get, but it never lasts long enough for leftover hash.

Jess said...

I've never had homemade corned beef hash. In my part of the country - far from the great delis in other places - it's not a usual dish.

I'm thinking I'm missing something and need to make the effort to make some fresh.

Dave in Indiana said...

Ever considered parting with a few dollars and buying a point or flat cut of brisket, putting in a dutch oven and tossing in the oven at 275°-300° and forgetting about it for a few hours? Just asking since you appear to enjoy corned beef as I do, and I too think deli prices are unreasonable.

Jeffro said...

It irks me that our corned beef comes from Argentina and Brazil, when we've got fresh beef right here.

And this reminds me to check the deli next time to see if they have some - I'd rather make hash thataway, I think.

Tim McCorkle said...

Timesaving Mirro pressure cooker does a CB Brisket in about an Hour and a Half... fotos On FB...

docjim505 said...

I, too, like corned beef.

I tried a can of it (don't recall the brand).

Wouldn't feed it to my dogs.

I don't know what was in that can, but it bears as much resemblance to corned beef as Alpo does to prime rib.

c-90 said...

you forgot adding bacon to the mix, and using the bacon grease to cook the chopped onion before blending it into the potato - corn beef and chopping the bacon into bits and adding it to the mix. along with the excess bacon grease, then moving the mix into the pan to heat up. And for heretics, catsup.

Anonymous said...

Ah, that stuff. Yea it's in the SPAM-style cans now instead of the trapezoid South American style of can.

I'll bet it's re-branded as Aldi too, your link shows the stuff as looking about the same. Again totally different from the trapezoid canned stuff, but edible.

Tree-fifty a 12oz can is $4.67/lb. Crazy.

-sm

BobG said...

The day after St Patrick's Day the local store had corned beef briskets marked down to half price, so I picked up three of them and popped them into the freezer. Going to have one of them tomorrow.