Monday, December 21, 2015

Homemade Corned Beef Hash

     Turned out pretty fair.  I gave it the full treatment: potatoes, corned beef, onion and two different (mild) peppers, an Anaheim and a yellow bell pepper.  Fried up an egg for on top.

     Cooking it all, I was reminded that I miss high-walled iron skillets.  But you can't just rinse one of those out and put it in the dishwasher.

     ...Readers will note that I sat out the Democrat debate.  Y'know what's even less interesting to me than Trump and the Seven Dwarves spatting and playing fast and loose with the Bill of Rights?  Hillary and Bernie and what's-his-name trying to look as if they are making nice while playing fast and loose with the Bill of Rights.  H'mm, seems to be a common thread here.


Anonymous said...

We use Cast Iron for many things.

'taint hard to clean, really. (Properly seasoned). Wash, scrub lightly with scatchie pad, dry over stove after drying with towel.

Occasionally apply oil or bacon grease, and warm for 1/2 hour.

Our skillets take no more than 3 minutes to clean, on average.

And so worth it compared to aluminum skillets with teflon.

R. Brown said...

You forgot cooking the chopped onion in bacon grease, and adding the chopped bacon to the hash mixture!


Roberta X said...

Heathen! Corned beef needs no bacon.

Anonymous said...

My other half cooks the corned beef in a crock pot and I steal some slices to put in the dehydrator to dry it out a bit. Then I make the hash.