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#1
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Corned beef hash - A provisioning question
I have to admit that this is a little off topic but we don't see a lot
of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com |
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#2
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Corned beef hash - A provisioning question
"Glenn Ashmore" wrote in message ... I have to admit that this is a little off topic but we don't see a lot of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com Why don't you make your own? It couldn't be simpler. Fry an onion, add some canned potatoes and fry for a bit longer, add a can of cubed corned beef then a teaspoon of mustard and a tablespoon of Worcestshire sauce (if you can get it, otherwise use balsamic vinegar), salt and pepper then cook until the beef is warmed through thoroughly. Not hard, even in a F5! John |
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#3
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Corned beef hash - A provisioning question
Recipe for corned beef hash
1/4 cup minced onions 1/2 cup chopped green bell pepper 2 tablespoons butter 4 to 5 cups cooked chopped corned beef 4 cups diced cooked potatoes 1/2 teaspoon pepper salt and pepper to taste Sauté onion and green pepper in butter until tender. Mix with corned beef, potatoes and pepper. Mash together until well mixed. Flatten out between 2 pieces of waxed paper to about 1-inch thick. Cut into 12 large circles. In a hot skillet, brown circles on both sides. Top each circle with salt and pepper. Corned beef hash circles can be formed ahead of time and refrigerated until ready to cook. You can always top with poached, fried, or boiled eggs. Look for a can of just corned beef and add the other ingredients. Trying to find a can already made will be disappointing and tasteless. Most caned hash looks and tastes like low grade dog food to us. Jack "Glenn Ashmore" wrote in message ... I have to admit that this is a little off topic but we don't see a lot of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com |
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#4
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Corned beef hash - A provisioning question
Ahhh....the smell of hot, greasy corned beef hash wafting up from the
galley into the cockpit full of nearly-green-faced passengers in a rolling sea. This means I'll get a bigger ration, tonight! Glenn, you ARE a naughty boy! I forget, with corned beef hash do we serve the white, the red or the Mateus Rose' ?? On Fri, 05 Sep 2003 10:21:57 -0400, Glenn Ashmore wrote: I have to admit that this is a little off topic but we don't see a lot of corned beef hash down hea' in the South so I must impose on my Yankee friends here for some info. I got turned on to corned beef hash by the skipper of my last delivery and thought I might bring along a couple of cans for the next run in November. I finally found a couple of cans in the local grocery but it is different. What we had on the boat was shredded and had pretty good flavor. This stuff was ground and bland. What is corned beef hash supposed to look like and what brands are better than others? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com Larry Extremely intelligent life must exist in the universe. You can tell because they never tried to contact us. |
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#6
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Corned beef hash - A provisioning question
There is canned corn beef, deli (type) corned beef. Then there is canned
corn beef hash and then there is home made corned beef hash. And then there could be a combination of home made corned hash using either canned corned beef or deli corned beef.. Canned corned beef hash is just diced potatoes with a little bit of corned beef thrown in for flavor. When having breakfast in a local 'greasy-spoon' I notice a breakfast offering that included corned beef hash. What they delivered was just a ground beef/corned beef mix. Rather heavy on the ground beef. Last time I ordered that item. As we (in the rec.boats.building) would generally agree, Home Made or DIY is usually much better than anything mass produced, so if you can get the 'fresh' ingredients, DIY Corned Beef Hash is going to blow all the others away. As I mentioned in a much earlier post, I picked up several cases of canned corned beef on sale at the military commisary. It is Libby brand but was from Brazil.. It is about the same texture and color as Spam. Very low fat content and only mildly seasoned (not overly salty). I think I ended up paying about $.40 a can for this stuff. As I mentioned in this earlier post, I soon realized that the only think I knew how to make with it was Corned Beef Hash, as my Father use to make. Mostly potatoes, onions and a can of corned beef. This summer, while cruising around the Puget Sound, I started exploring a few possibilities and so far my only true favorite has been my Fathers recipe with a couple eggs on top.. Mmmmmmmm! I also discovered that I love it cold, right out of the can, on a sandwitch, with plenty of mayo and mustard, some onion slices and pickles. Again, Mmmmmmmmm! A lot better than cold cuts. I always start out making one sandwitch but half the time I end up making a second.. I have tired making a stew (fed it to the fish). Gravy, Yuk! (more food for the fish). With tomato sause, Ahh.. , etc. Anyway, I'm into the second case and expect I will purchase more if I find it on sale again. Still makes the best breakfast (at anytime of the day!). I don't remember if it had a shelf life marking on the cans, but I suspect it would keep for several years or until the cans start rusting (the cans seem to be laquer coated). -- My opinion and experience. FWIW Steve s/v Good Intentions |
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#7
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Corned beef hash - A provisioning question
Like I said Larry, We don't eat a lot of it down hea' but them Yankees
have a nack for making it taste pretty good. OTOH, their grits suck. ;-) It could have been the diet on the 10 day passage that made them taste so good. The skipper was from New Jersey and I think he got to keep the excess expense allowance. After 6 days of bologna, Denty Moore and Hormel chili that corned beef hash tasted great! I did manage to sneak some rib eyes and a bag of MatchLite on board and the last night I broke down and fired up the Magma. On a beam reach in the 20 knot Trades that was an adventure in itself. At least I didn't loose any meat overboard. Larry W4CSC wrote: Ahhh....the smell of hot, greasy corned beef hash wafting up from the galley into the cockpit full of nearly-green-faced passengers in a rolling sea. This means I'll get a bigger ration, tonight! Glenn, you ARE a naughty boy! I forget, with corned beef hash do we serve the white, the red or the Mateus Rose' ?? -- Glenn Ashmore I'm building a 45' cutter in strip/composite. Watch my progress (or lack there of) at: http://www.rutuonline.com Shameless Commercial Division: http://www.spade-anchor-us.com |
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#8
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Corned beef hash - A provisioning question
You guys are killing me. I love the stuff, fresh made or canned, but
had to stop eating it after I had a stroke and started to read the cholesterol content on the cans, WOW! I do cheat if I go north and can get it fresh made. Ron |
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#9
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Corned beef hash - A provisioning question
Larry W4CSC wrote:
Ahhh....the smell of hot, greasy corned beef hash wafting up from the galley into the cockpit full of nearly-green-faced passengers in a rolling sea. This means I'll get a bigger ration, tonight! Damn! You just reminded me. In 1957 my father was transfered to Hickam AFB in Hawaii. We boarded a USN transport ship in San Francisco for the trip over. As we bounced out the evening meal the first day was: as the starter watery Split Pea Soup (beautiful green stuff that sloshed around in the bowl), with a main course of greasy baked Pork Chop, it lay on the plate congealing in the liquid. Who said those swabbies didn't have a sense of humor. :-) -- Tip the world over on its side and everything loose will land in Los Angeles. -- Frank Lloyd Wright |
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#10
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Corned beef hash - A provisioning question
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