Woke up early Monday to try an experiment: home-made corned beef hash. I've made it before, and the "cheater version," with deli corned beef cut thick, has been disappointing: too salty, too chewy. (Using left over home-cooked corned beef works well, though it's different from the classic, more hash browns with corned beef.)
Clearly, the meat needed to be cooked closer to the falling-apart stage. Cubing it and cooking in a little water seemed promising, so I was determined to find out.
Started with the potatoes, and they were soon bubbling gently in the skillet (with a little dehydrated onion for luck); cut up and added the beef, covered and let it cook until the potatoes were soft, uncovered to dry it a little and then added a handful of yellow bell pepper for a bit more cooking with the lid back on.
The taste was exactly right! Textures tell me I should start with the meat next time; it should be a little softer and the potato could have been firmer. Nevertheless, the basic process does just what I wanted it to do.
It only took forty-plus years to figure out.
6 months ago