Corned beef hash
Geep
An old favourite from childhood. Anyone have a favoured recipe? A
quick browse of the web suggests that people make it with cubed
potatoes, which seems odd. My basic recipe involves little more than
mashed potato, corned beef and browned on!ons, all mashed together in a
large bowl, then fried.
--
Geep
Mack A. Damia
wrote:
One of my favorites brekkies with poached eggs. Seems as though the
"purists" are now saying that the meal ought to consist of eggs,
sliced corned beef and potatos on the side.
The Citideli in San Diego usually has it on special. $4.99, not
including drink.
I buy it in a can. These days, when I prepare recipes, there's more
food on me and the floor than anything else.
--
mad
Peter Ward
I like it to be a bit chunky, so I coarsely chop the onions, and use
small cubes of potato which I fry 'til lightly brown with the onions.
Then the corned beef near the end to heat through. Plenty of Worcester
sauce, and a smidgeon of garlic. Mmmmm.
Thanks for the reminder, my can of corned beef will be disappearing
before the end of the week.
--
Peter, from outside the asylum
I'm an alien
email: usenet at peterward dot adsl24 dot co dot uk
http://blowinsmoke.wordpress.com/
It's no coincidence that the most popular foods are generally slow, fat
and easy to catch.
- Willy Eckerslyke
Andrew Marshall
<Ge...@nospam.demon.co.uk> writes
I do much the same, except that I oven bake the mixture at around 200
degrees C for half an hour or so. Sometimes I used browned leeks instead
of, or as well as, on!ons; sometimes I add some chopped garlic, and/or
whatever dried or fresh herb I have handy.
I find that the corned beef is a lot easier to mash up if given a blast
in the microwave to soften it.
--
Regards,
Andrew Marshall, G8BUR, M0MAA.
Unsolicited advertising matter unwelcome. Offenders may be blacklisted.
Andrew Marshall
<sn...@spambin.fsnet.co.uk> writes
>Maybe an egg to bind it? I like it fried black on the bottom, folded in
>half omelette stylee and served with a fried egg or two on top.
>Yum, all those crunchy black bits.
Sounds excellent; I'll have to try that, perhaps by frying a flattened
leftover bit (I normally make enough for two meals) until it's nice and
crispy underneath.
purplehaze
"Geep" <Ge...@nospam.demon.co.uk> wrote in message
news:9icvl7ib...@binnsroad.demon.co.uk...
That sounds like a cross between what I know as corned beef hash (tattie
with corned beef mashed together and fried On!on mixed in) and fry up
(Sunday dinner leftovers fried in a pan with fried On!on mixed in) to me.
At least that's how my Mam used to do things.
Both of which served with beans, beetroot and broon saaace.
See...there's more to Geordie cuisine than deep fried whippet. ;o)
Hazel
Andrew Marshall
<sn...@spambin.fsnet.co.uk> writes
>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
>[corned beef hash]
>> >Maybe an egg to bind it? I like it fried black on the bottom, folded in
>> >half omelette stylee and served with a fried egg or two on top.
>> >Yum, all those crunchy black bits.
>> Sounds excellent; I'll have to try that, perhaps by frying a flattened
>> leftover bit (I normally make enough for two meals) until it's nice and
>> crispy underneath.
>That's the way to do it.
CBH is quite often on our menu, as it's cheap and good, and I can put
lots of On!ons in it. I'll probably give the flat crispy version with
fried eggs a try some time in the next week or so.
> Nice to see a fellow Shedi here, Andrew.
I thought I'd look in here and in the Pub after seeing a recent mention
of them in the Shedde. So far, I like what I see; I reckon I'll stay.
Mack A. Damia
<g8...@g8bur.demon.co.uk> wrote:
>In message <1j8l6ud.g1xryz1wc679wN%sn...@spambin.fsnet.co.uk>, Sn!pe
><sn...@spambin.fsnet.co.uk> writes
>>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
>>[corned beef hash]
>>> >Maybe an egg to bind it? I like it fried black on the bottom, folded in
>>> >half omelette stylee and served with a fried egg or two on top.
>>> >Yum, all those crunchy black bits.
>
>>> Sounds excellent; I'll have to try that, perhaps by frying a flattened
>>> leftover bit (I normally make enough for two meals) until it's nice and
>>> crispy underneath.
>
>>That's the way to do it.
>
>CBH is quite often on our menu, as it's cheap and good, and I can put
>lots of On!ons in it. I'll probably give the flat crispy version with
>fried eggs a try some time in the next week or so.
>
>> Nice to see a fellow Shedi here, Andrew.
>
>I thought I'd look in here and in the Pub after seeing a recent mention
>of them in the Shedde. So far, I like what I see; I reckon I'll stay.
So you enjoy watching grass grow?
--
mad
zol
news:1j8l6z5.1979tkpc6kh03N%sn...@spambin.fsnet.co.uk...
> purplehaze <hazey....@btinternet.com> wrote:
>
>> That sounds like a cross between what I know as corned beef hash (tattie
>> with corned beef mashed together and fried On!on mixed in) and fry up
>> (Sunday dinner leftovers fried in a pan with fried On!on mixed in) to me.
>> At least that's how my Mam used to do things.
>> Both of which served with beans, beetroot and broon saaace.
>
> brilliant with all that, I'll make a mental note to add it next time.
>
they call that red flannel hash in this part of the world.
zol
zol
that's pretty much it. some people use diced potato instead of the mashed.
i like mine with more on!on and less potato.
do you use that canned corned beef stuff, or leftover corned beef brisket?
zol
Mack A. Damia
<g8...@g8bur.demon.co.uk> wrote:
>In message <1j8l6ud.g1xryz1wc679wN%sn...@spambin.fsnet.co.uk>, Sn!pe
><sn...@spambin.fsnet.co.uk> writes
>>Andrew Marshall <g8...@g8bur.demon.co.uk> wrote:
>>[corned beef hash]
>>> >Maybe an egg to bind it? I like it fried black on the bottom, folded in
>>> >half omelette stylee and served with a fried egg or two on top.
>>> >Yum, all those crunchy black bits.
>
>>> Sounds excellent; I'll have to try that, perhaps by frying a flattened
>>> leftover bit (I normally make enough for two meals) until it's nice and
>>> crispy underneath.
>
>>That's the way to do it.
>
>CBH is quite often on our menu, as it's cheap and good, and I can put
>lots of On!ons in it. I'll probably give the flat crispy version with
>fried eggs a try some time in the next week or so.
>
>> Nice to see a fellow Shedi here, Andrew.
>
>I thought I'd look in here and in the Pub after seeing a recent mention
>of them in the Shedde. So far, I like what I see; I reckon I'll stay.
Be careful about those who tell you what to do. This is a bully's
newsgroup, and there are quite a few filled with rage and jealousy.
I've seen plenty come and go because of their nonsense. First thing
they do is to warn you about others. These are the ones who seldom
post *anything* about breakfast or even food.
I met quite a few of them in early 2000, and there are some real
shits, believe me.
One of them even had a nervous breakdown online in the group and lost
his mind. I don't think it has ever returned.
--
mad
Geep
<z...@ne.rr.beepbeep.com> writes
>"Geep" <Ge...@nospam.demon.co.uk> wrote in message
>news:9icvl7ib...@binnsroad.demon.co.uk...
>>
>> An old favourite from childhood. Anyone have a favoured recipe?
>do you use that canned corned beef stuff, or leftover corned beef brisket?
Thanks Zol, and everyone for comments. Zol, I use canned corned beef,
cos I don't know what corned beef brisket is :-)
Y'all have confirmed my views, really. Plenty of on!on, and fried, so
the bottom is black - that is how my Mum did it, although I'm not sure
whether that was accident or design :-)
I'm still not convinced by cubed potatoes. Hash is hash, which means
mash, to me. Think bubble and squeak, with CB instead of cabbage.
Lynne made CB hash yesterday [1], with cubes rather than mash, and it
was good - but it wasn't hash. Me and my big mouth - I've volunteered
to make it my way, later this week. Strangely, L does not normally like
CB, but does like it in hash.
So, what other traditional, wholesome, relatively easy and non expensive
dishes to breakfasters serve as an evening meal? Things like good, old
fashioned cottage pie etc.
[1] This was dinner for one, cos I was out, eating mushroom soup with a
pastry top, sea trout with poached egg, beef bourguignon, followed by
apple and pear crumble, with home made ice cream.
--
Geep, really should be on a diet
Harry Keane
> In message <hcpajr$1l0$1...@news.eternal-september.org>, zol
> <z...@ne.rr.beepbeep.com> writes
>>"Geep" <Ge...@nospam.demon.co.uk> wrote in message
>>news:9icvl7ib...@binnsroad.demon.co.uk...
<snip>
> So, what other traditional, wholesome, relatively easy and non expensive
> dishes to breakfasters serve as an evening meal? Things like good, old
> fashioned cottage pie etc.
Beef 'n'on!ons, done in the pressure cooker. Cheap cuts of beef, cubed,
boiled up in 2 litres of water, skimmed to remove floating fat, etc., chuck
in two large on!ons (finely chopped), garlic to taste, carrots, potatoes,
mixed herbs, couple of beef stock cubes, salt; put on lid and bring to
pressure, simmer for 20 minutes, leave to de-pressurise (15 minutes approx)
open and serve. Smells nice while cooking, too! Usually 45-50 minutes from
start to table, a true one-pot dish that doesn't cost the earth and is very
comforting and satisfying on a crisp autumn evening. [1]
Using plenty of water or stock usually means that some is left over for
tomorrow's soup or a base for another stew.
--
Harry Keane
[1] Not *this* evening, though - tonight we had Ad Hoc Fish Curry, a la Hugh
Fearnley-Whittingstall. Recipe on request, for the curious.
zol
> In message <hcpajr$1l0$1...@news.eternal-september.org>, zol
> <z...@ne.rr.beepbeep.com> writes
>>"Geep" <Ge...@nospam.demon.co.uk> wrote in message
>>news:9icvl7ib...@binnsroad.demon.co.uk...
>>>
>>> An old favourite from childhood. Anyone have a favoured recipe?
>
>>do you use that canned corned beef stuff, or leftover corned beef brisket?
>
> Thanks Zol, and everyone for comments. Zol, I use canned corned beef, cos
> I don't know what corned beef brisket is :-)
>
over here it's usually boiled with cabbage, potatoes, carrots and on!ons.
traditionally served on st. patrick's day. in my part of the country we
call it a new england boiled dinner.
down south it's coated in a spice rub and slow cooked over a charcoal and
hardwood fire. as i do not have a charcoal barbecue, or a smoker, i cook it
in the oven with the spice rub. the key is to cook it at a low temperature
(225� f) for 3 ro 4 hours depending on the size of the brisket.
> Y'all have confirmed my views, really. Plenty of on!on, and fried, so the
> bottom is black - that is how my Mum did it, although I'm not sure whether
> that was accident or design :-)
i don't like it too black, but some black or brown bits make it have a nice
crispy coating that i like.
>
> I'm still not convinced by cubed potatoes. Hash is hash, which means
> mash, to me. Think bubble and squeak, with CB instead of cabbage.
my favorite diner here makes it with very small diced potatoes, it's very
good. they serve it with 2 poached eggs on top. i suppose that mashed
potatoes would work too, just never had it that way. mum used to make
bubble and squeak when i was a kid, but it was always leftover mash, with
whatever leftover veggies she had in the fridge.
>
zol
purplehaze
"Sn!pe" <sn...@spambin.fsnet.co.uk> wrote in message
news:1j8l6z5.1979tkpc6kh03N%sn...@spambin.fsnet.co.uk...
> purplehaze <hazey....@btinternet.com> wrote:
>
>> with corned beef mashed together and fried On!on mixed in) and fry up
>> (Sunday dinner leftovers fried in a pan with fried On!on mixed in) to me.
>> At least that's how my Mam used to do things.
>> Both of which served with beans, beetroot and broon saaace.
>
> brilliant with all that, I'll make a mental note to add it next time.
>
>
Every time!
Hazel
purplehaze
"zol" <z...@ne.rr.beepbeep.com> wrote in message
news:hcpaba$v4u$1...@news.eternal-september.org...
<boggle>
Hazel
Geep
<Harry...@blueyonder.co.uk> writes
>
>Beef 'n'on!ons, done in the pressure cooker.
Thanks Harry! Recipe stored for future use. I have not used a pressure
cooker for years, for reasons that escape me.
We enjoyed L's corned beef hash a while ago, made with cubed potatoes
and cubed CB. Very nice too, but not as I imagine CB Hash to be, so
last night was my turn. No specific measurements, because CBH is not
that kind of a dish.
Two largish potatoes, peeled, quartered, boiled and then mashed, with a
generous dollop of butter.
One tin of corned beef, roughly chopped.
One largish on!on, peeled, sliced and gently/lightly browned in a frying
pan.
Three or four dashes of Worcestershire sauce.
Mash the potato and CB together in a large bowl. Add the cooked on!on
and the W sauce. Fork around to mix well. Transfer to hot, oiled
frying pan. Turn after about ten minutes, by which time the bottom
should be quite brown and crispy. Continue for another en minutes or
so, then serve.
We enjoyed ours with L's home made ratatouille. Not a combination that
I would have put together, but lovely, anyway :-)
--
Geep
Geep
>news:HL+xPnuO...@binnsroad.demon.co.uk...
>>
>> Thanks Zol, and everyone for comments. Zol, I use canned corned
>>beef, cos I don't know what corned beef brisket is :-)
>>
>http://en.wikipedia.org/wiki/Brisket
Ah. Yes, I know what brisket is, but am still not sure why it is called
corned beef brisket.
>
>my favorite diner here makes it with very small diced potatoes, it's
>very good. they serve it with 2 poached eggs on top. i suppose that
>mashed potatoes would work too, just never had it that way. mum used
>to make bubble and squeak when i was a kid, but it was always leftover
>mash, with whatever leftover veggies she had in the fridge.
Absolutely. CB hash should really be a way of using up left over
potatoes etc. I see no reason why other vegetables should not be
included. Imagine CB hash made with mashed potatoes plus left over
cabbage. Like bubble and squeak with added corned beef :-)
--
Geep
Andrew Marshall
<Ge...@nospam.demon.co.uk> writes
>Absolutely. CB hash should really be a way of using up left over
>potatoes etc. I see no reason why other vegetables should not be
>included. Imagine CB hash made with mashed potatoes plus left over
>cabbage. Like bubble and squeak with added corned beef :-)
I often add either leftover cooked cabbage, or raw cabbage, including
diced-up stalk, to the potato/on!on/CB/herbs/garlic mix; it works very
well. I've also used leeks, carrots and brussels sprouts; pretty much
anything goes IME.
Peter Ward
I'd really rather not imagine anything with cabbage, unless it's going
into the bin. Disgusting crap. As for other veggies, I don't see any
point, they won't improve the dish.
--
Peter, from outside the asylum
I'm an alien
email: usenet at peterward dot adsl24 dot co dot uk
http://blowinsmoke.wordpress.com/
This programme is made in the American way; shoddily and with view to a
profit.
- unknown DJ on Rochester, NY radio station.
Geep
<m...@privacy.net> writes
>
>I'd really rather not imagine anything with cabbage, unless it's going
>into the bin. Disgusting crap. As for other veggies, I don't see any
>point, they won't improve the dish.
>
The whole point of dishes like hash and bubble and squeak was to use up
leftovers, which is something we have moved away from, unfortunately.
I'm sure all of us are guilty of throwing away perfectly good food, at
times. I know I am, even though it breaks my heart.
Getting back to cabbage, what can be better than a plate of freshly
steamed Savoy? :-)
--
Geep
Peter Ward
Almost anything. Even a Big Mac.
--
Peter, from outside the asylum
I'm an alien
email: usenet at peterward dot adsl24 dot co dot uk
http://blowinsmoke.wordpress.com/
German brats are the wurst kind.
- Bill Kinkaid
Rob
> Getting back to cabbage, what can be better than a plate of freshly
> steamed Savoy? :-)
Mmmm, not had savoy cabbage (apart from bits in stir fry mixes) for
years.
I remember seeing a TV chef making a dish with Savoy cabbage that
involved lining a dish with it, layering it with something and topping
off with SC. He then pressed it with a heavy weight for a while before
cooking it. It was then served in slices. I'm buggered if I can remember
what else was in it, but it looked delicious.
Any suggestions?
--
Rob - Shropshire
So many cats,
So few recipes...
zol
have to draw the line with corn or peas. ;o)
zol
Richard Sherratt
wrote:
>So, what other traditional, wholesome, relatively easy and non expensive
>dishes to breakfasters serve as an evening meal? Things like good, old
>fashioned cottage pie etc.
Steak and Kidney Pie is pretty cheap, easy to do and very tasty. We
add two hard-boiled eggs cut into quarters.
I'm doing a Burmese Beef Curry this evening. That's traditional in our
house :-) It's a weekend meal because of the long cooking time.
Large onion, a thumb-sized piece of ginger and two cloves of garlic
whizzed into a puree. Add turmeric and chilli powder, about 1t each,
and fry in a medium, heavy-bottomed saucepan in a little oil for about
15 minutes until the oil starts to separate. The onion should
caramelize, but not burn. If it starts to stick, add about 1T of water
and give it a stir. Add 1T of cummin powder and 400gm of diced chuck
(or round or blade, whatever will take long, slow cooking). Give it a
bit of a stir-fry for a couple of minutes until it's thouroughly
coated in the paste. Add about 200ml of cold water and stir it in.
Bring to the boil, cover and cook on very low heat for two hours.
Meanwhile, top and tail 400gm of green beans, cut into 1" lengths and
set aside. I do it at this stage because I might have a few glasses of
wine before I need to put the beans in.
Add the beans about 20 minutes before the end. Serve with rice.
--
Richard.
1999 Scapin Pro Team/2008 Record
__o
_`\(,_
(_)/(_)
Geep
Sherratt <richard....@NOTHINGHEREbrunsley.com.au> writes
>On Tue, 3 Nov 2009 19:18:38 +0000, Geep <Ge...@nospam.demon.co.uk>
>wrote:
>
>>So, what other traditional, wholesome, relatively easy and non expensive
>>dishes to breakfasters serve as an evening meal? Things like good, old
>>fashioned cottage pie etc.
>
>Steak and Kidney Pie is pretty cheap, easy to do and very tasty. We
>add two hard-boiled eggs cut into quarters.
Mmm, yeah! Haven't made S&K for ages, probably because L doesn't like
kidneys. Silly girl - the gravy made from cooking the S&K is unlike any
other. Actually, she doesn't like any offal. When I have liver, I eat
alone. Getting her to enjoy the corned beef hash was cause for major
celebrations.
>
>I'm doing a Burmese Beef Curry this evening. That's traditional in our
>house :-) It's a weekend meal because of the long cooking time.
Sounds good Richard, but being a curry wimp, I would have to reduce the
hot bits :-)
--
Geep
Geep
<robrai...@yahoo.co.uk> writes
>
>I remember seeing a TV chef making a dish with Savoy cabbage that
>involved lining a dish with it, layering it with something and topping
>off with SC. He then pressed it with a heavy weight for a while before
>cooking it. It was then served in slices. I'm buggered if I can remember
>what else was in it, but it looked delicious.
>
>Any suggestions?
No, but I do know what you mean, and I'm sure I can remember seeing it,
at a wedding or similar. Served cold, I'm sure. I've Googled, and can
only find stuffed cabbage leaves.
--
Geep
Mack A. Damia
wrote:
1 savoy cabbage, leaves separated
1 pack of sausages (any variety but we like traditional English best)
salt and pepper
50grams salted butter
Blanch the cabbage leaves for 3 minutes in boiling salted water until
soft. Drain and set aside.
Remove the skin from the sausages and mix the sausagemeat together. In
a cast iron casserole dish, line the bottom with some of the cabbage
leaves, places a third of the sausagemeat on top and then continue
layering the cabbage leaves and sausage meat, seasoning between each
layer and ending with cabbage leaves on top.
Chop the butter into small pieces and sprinkle over the top cabbage
layer. Place a sheet of greaseproof paper on top. Press down and fold
in at the sides so that it forms a tight lid. Place the casserole lid
on top and cook in a moderate over Gas Mark 5, 180 oC for
approximately 40 minutes.
Serve in slices with warm crusty bread. Very simple but definitely
tasty!
--
mad
Richard Sherratt
wrote:
>In message <lop9f59n81n0psv6u...@4ax.com>, Richard
>Sherratt <richard....@NOTHINGHEREbrunsley.com.au> writes
>>On Tue, 3 Nov 2009 19:18:38 +0000, Geep <Ge...@nospam.demon.co.uk>
>>wrote:
>>
>>>So, what other traditional, wholesome, relatively easy and non expensive
>>>dishes to breakfasters serve as an evening meal? Things like good, old
>>>fashioned cottage pie etc.
>>
>>Steak and Kidney Pie is pretty cheap, easy to do and very tasty. We
>>add two hard-boiled eggs cut into quarters.
>
>Mmm, yeah! Haven't made S&K for ages, probably because L doesn't like
>kidneys. Silly girl - the gravy made from cooking the S&K is unlike any
>other. Actually, she doesn't like any offal. When I have liver, I eat
>alone. Getting her to enjoy the corned beef hash was cause for major
>celebrations.
I've heard of people who don't like kidneys. Strange :-)
>>I'm doing a Burmese Beef Curry this evening. That's traditional in our
>>house :-) It's a weekend meal because of the long cooking time.
>
>Sounds good Richard, but being a curry wimp, I would have to reduce the
>hot bits :-)
1/4 tsp of the chilli powder should do it.