just ignore and let this one die

Corned Beef Hash
A Favorite Restaurant Breakfast Recipe
Preparation time: 10 minutes. Serves 4.

Cooking Conversion Table

Ingredients:
# 2-3 cups corned beef, chopped or minced
# 2-3 medium potatoes
# 1/2 cup chopped onion or to taste (use green onion if you prefer)
# 1 tablespoon butter
# 2 tablespoons minced parsley
# 1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)
# 2 tablespoons melted butter
# Salt and Pepper to taste
# Dash of paprika (optional)
# 1 teaspoon Worcestershire sauce (optional)

Instructions:
# Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft
# Remove from broth or oven and let stand until cool enough to handle
# Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)
# Preheat oven to 450 degrees F
# Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft
# Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well
# Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top
# Bake at 450 degrees F for 15 minutes
# Remove has from oven and cut into four servings and plate (see note * below)

Serve the hash with eggs and biscuits or toast.

*One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.

Or you could open a can from the grocer and fry it up
Easier but not as delish, I am sure.

mmmmmmmmmmmmmmmmm

Sadly, so many people feel (perhaps unconsciously) that when they buy canned or boxed foods from the store, they have to settle for what comes in them when they use them - "WYSIWYG", in other words. Not so!

I have made many wonderful things that started out as a box of Hamburger Helper, or a Lipton Pasta packet, but ended up being something else entirely.

I honestly love Hamburger Helper

This thread can't die. People keep putting food in it.

Come on, people, can't you read the sign? DO NOT FEED THE THREAD.

(On the other hand, some of that stuff looks truly yummy. Not the hash, though. Anybody have a nice Belgian waffle with strawberries and whipped cream?)

Hi Lindal...enjoy!




or...

ahh, that better. I was imagining somthing more like my mum makes....though I think thats called Potato Hash by most normal people...

Its basically a way of using up all your veg.
Cut all the veg up into large chunks (potatoes, carrots, basically anything you have) fry onions in a little oil and add carrots... and add stock. Add potatoes and cook till they are soft. Add in some gravy granules to thicken it a bit, and add in your corned beef that has been cut into chunks. Simmer and stir often making sure it doesn't stick to the pan. When nearly ready put in some Dumplings to cook in the hash. Once everything is cooked serve with pickled beetroot and/or pickled cabbage.
I should call it Corned Beef Stew I think. Its what we used to have when it was freezing winter.

I'll have to get Mum to give me the proper recipe...i have a craving for it now lol.

Wanna know the -coolest- thing about it?

Nobody's posting any VEGETABLES! Yessss!

LOL, that looks wonderful, even if it does look like the fruit exploded in pic number 2 lol.

/me is now tempted to post a load of vegetables for Dakota's enjoyment

Claire that sounds great- I love dinners that make you empty out the fridge.

Husband made this this weekend -it was magnificent!



General Category : Appetizers-Snacks-Hors-d'oeuvre
Food Group : Vegetables
Cuisine Type : American and Cajun
Preparation Method : Grill

Ingredients

•
2 medium red bell peppers


•
Extra virgin olive oil


•
1 teaspoon kosher salt


•
1/4 teaspoon freshly ground black pepper


•
2 globe eggplants, about 1 pound each, trimmed


•
8 thin slices Prosciutto di Parma


•
8 slices mozzarella, each 1/4 inch thick


•
8 medium fresh basil leaves


Preparation
1. Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic to trap the steam. Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds. Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper. Process until smooth, scraping down the sides as needed.

2. Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick. Lightly brush or spray both sides with oil. Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes. Transfer half of the slices to a tray, with the grilled sides facing up. Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.

3. Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray. Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture. Top each "sandwich" with a slice of the eggplant that has been grilled on both sides. Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes. Serve warm with the remaining pepper mixture spooned, if desired.

Makes 8 appetizer or side dish servings or 4 lunch servings

QFT. Hamburger Helper is delicious. It was a staple of my youth and is still a great comfort food.

/me packs bags...going to visit Amaranthim...

Cuban Coffee has been mentioned a couple times. I live in the Pacific NW, which, short of NW Canada and Alaska is about as far from Cuba as you can get. Can I get an explanation? I LOVE Cuban food.

Not a big fan of Mark Cuban. He's kind of a dick.

i don't know the guy, or have any clue who you are talking about but I agree... only kind of a dick though...i'd never label someone a total dick without at least some idea of who they are

What kind? One of those freebies, or is he one that you have to purchase someplace? Is there a HUD involved?

Good morning! I brought some Spanakopita.

http://miami.about.com/cs/restaurants/a/cafecubano.htm

It's Cuban espresso, strong and very sweet. Best stuff on earth. Once you go Cubano you never go back.

Promise- not a stalker- if you ever want a care package let me know and I will pack you some goodies that will survive the sending. I will include a cafetera (Cuban coffee pot), bag of Bustelo Black (coffee), detailed instructions and some dishes you can cook up for yourself

LOL...would you tell us if you were?

only kidding....

http://www.nba.com/mavericks/news/cuban_bio000329.html

Sorry - that was a pretty obscure reference for anyone outside of the US. Actually, it was pretty obscure for anyone in the US who doesn't follow sports. He owns the Dallas mavericks. He's sort of an obnoxious, loud-mouthed, self-entitled bazillionaire. I think he got banned from attending games a while back because he was screaming at referees. I don't know if he's actually Cuban - I was just playing off of his name.

Edit - you guys are too fast.

Hehe - husband is as white-bread gringo as you can get, self proclaimed Redneck - and he lives on the stuff

I might...but then I'd have to kill you - you're safe though- I don't fly and I am not that good a swimmer

Holy crap it's still going o.o

I kinda expected it to die while I was gone..it's just gone on so long... this thread is never going to end, is it?

This is the thread that never ends,
Yes it goes on and on my friend
Some people started adding to it, not knowing what it was,
And they'll continue adding to it forever just because...