Sausage Hash! I had never seen it before but Hormel's Mary Kitchen brand -- which makes the only canned corned beef hash worth eating -- puts the stuff up in cans and Meijer stores stock it. I bought it on sight, of course, and this morning, I'm eating it.
It's pretty darned good. The sausage is a moderately spicy country-style, not overly greasy.* It cooks up well and the flavor nicely complements a plain egg cooked on top of it. I'll be buying more.
For egg-topped hash, get the hash good and hot, stir it around, then smooth it, push a little depression in it, and crack one or more eggs over it, then cover and cook until the egg is as done as you;d like. I break the yolk; many people prefer to leave it intact and still liquid, which can be very good. In a 10" skillet, you get a decent bottom crust with a nice layer of well-cooked hash on top. If you like it crispier, use a larger skillet and spread it thinner.
* With any canned hash, mind the amount of grease around the edges and if seems excessive, blot it up with a paper towel.
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