Corned Beef Hash for Breakfast

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Saturday, January 15. 2011

Corned Beef Hash for Breakfast

Some call it Red Flannel Hash. With two eggs sunny-side up on top, and some ketchup or some hot sauce, it can't be beat for a winter breakfast.

This recipe is good, if a bit too complicated. Here's a simpler Southern version, with gravy of course (in the South, they even put gravy on top of gravy).

I don't mind the canned version at all, fried first in butter. Yes, it smells (and looks) a bit like canned dog food, but I am part dog.

Posted by Bird Dog in Food and Drink, Our Essays at 10:14 | Comments (33) | Trackbacks (0)

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I love the stuff, and I'm not part dog. I wondering how the bird in you likes it ?

Which leads me to my next question. Now that Queen Caroline, and her prodigious resume is not going to be a Senator, am I still Chairman of The Board ?

I like my eggs once over easy.

#1 jappy on 2009-01-23 07:22 (Reply)

If our royals would only quit paying their servants under the four ton antique 20-seat dining room table, then they could continue being our most exalted hignesses forever and ever.

I had corned beef n eggs yesterday speak of the devil. weighed 742 lbs all day, farting like an army mule to help me get from pillar to post.

#2 buddy larsen on 2009-01-23 07:34 (Reply)

Fart propulsion produces too much methane for Gaia.
Use the cow plug, Buddy, and save the planet.

#2.1 bd on 2009-01-23 08:14 (Reply)

thought of that aleady --i hitched my belt up to the kids' little red wagon where a bolted down propane torch --pointing backards of course --trundles along a few feet behind & insures instant methane burn off. Side benefit, icentivizes rapid pace thus maintaining beneficial cardiovascular throughput output --neatly voiding, or should i say balancing, negative effect of corned beef/egg grease intake.

Upshot, free ride for taste buds --a small yet insignificant mote in nature's baleful eye!

#2.1.1 buddy larsen on 2009-01-23 08:30 (Reply)

Didya do it near the mountain juniper? Save ya some sweat.
`

#2.1.1.1 Meta on 2009-01-23 12:37 (Reply)

June E. Purr makes a young man old and a old man sweat.

#2.1.1.1.1 DucSup on 2009-01-23 21:52 (Reply)

Speaking of methane gas, I hear the Greens Wackos want a fart tax of $150 per cow per year. You can imagine that's a conversation starter with an old Vermont farmah, by the Jee- zus! I still like your hash idea for breakfast, though, make mine 2 dropped on the hash with a couple of home fries on the side, a classic, hardy Yankee winter breakfast.

#3 greenmtnpunter on 2009-01-23 08:40 (Reply)

Looks good, BD. I'll use ketchup and slosh on a little tabasco sauce as well.

#4 feeblemind on 2009-01-23 09:04 (Reply)

All this talkin' about hash for breakfast. Now I have to drive all the way to Tacoma to my favorite greasy spoon. Damn it.

#5 Skookumchuk on 2009-01-23 09:09 (Reply)

I'm with feeble, I like some hot spice with my eggs and hash.

#6 Jephnol (Link) on 2009-01-23 09:39 (Reply)

The eggs must be poached - over easy? get real! - and should be on top of the hash.

Geeze, do I have to do everything?

#7 Everyman (Link) on 2009-01-23 11:23 (Reply)

read up on yer Tabasco sauce right here:

http://en.wikipedia.org/wiki/Avery_Island

#8 buddy larsen on 2009-01-23 12:38 (Reply)

Yeah, that's it, Buddy. Back in the mid 80s I was scabbin' for my employer in New Orleans. Down there, Tobasco sauce is on every cafe table along with the salt, pepper and Ketchup. That's where I picked up my taste for it. It is not all that popular in Nebraska and is somewhat hard to find.

#8.1 feeblemind on 2009-01-23 13:25 (Reply)

them Huskers don't know what they're missing. A tiny little bottle lasts forever --you don't need but a few droplets & everything on the plate tastes better --

#8.1.1 buddy larsen on 2009-01-23 15:02 (Reply)

Those little 2 oz. bottles are my problem, Buddy. One of those only lasts me about 3 weeks. I need the big 10 oz bottle and they aren't available around here anymore.

#8.1.1.1 feeblemind on 2009-01-23 15:54 (Reply)

jeez --old Ed McIlhenny is gonna sit up in his grave and give you a big round of applause!

#8.1.1.1.1 buddy larsen on 2009-01-23 16:07 (Reply)

Wuss. It comes in gallon jugs. One of my daughters (The one that still lives in Nebraska) used to drink it neat, or over ice.

#8.1.1.1.2 Larry Sheldon on 2009-01-23 19:04 (Reply)

Put ice in an old fashioned glass, add three tablespoons of Cholula hot sauce, fill with spicy V8.

A bowl of cashews on the side...

#8.1.2 Skookumchuk on 2009-01-23 19:28 (Reply)

Poach the eggs, yes. Add the hot sauce--special Chipotle hot sauce, or maybe hickory smoked hot sauce. Only CORNED beef. But the best part of hash is the the little round peeled new potatoes out of the can. I don't put them in the hash, but rather heat them in butter along side, or just after the hash.

Ok, Buddy --the time has come. You gotta get a pill (over the counter) its called "Digestive Advantage". One in the morning every other day should do you! Of course you could also keep the Beano on the kitchen counter alongside of the salt and pepper.

#9 apple pie on 2009-01-23 12:42 (Reply)

What? And give up show business?

#9.1 buddy larsen on 2009-01-23 13:37 (Reply)

I never knew you were in show business!!

How about that.

#9.1.1 Tom Francis on 2011-01-15 10:20 (Reply)

We hve come to conclusion that the canned ("Mary Kitchen's" is our favorite) is a different product from "made from scratch", and I like Louie M's better than mine.

The canned we fry in a little olive oil (lower guilt complex) in small (4-inch? 5-inch?) cast iron pans, one to a person. Eggs go on top in the pans, covered, after the hash is browned. I add a teaspoon of water to make a bit of steam to "baste" the eggs.

#10 Larry Sheldon on 2009-01-23 13:02 (Reply)

Being good Yankees, you folks at Maggies surely know who Kenneth Roberts is. He wrote a wonderful rant about corned beef hash probably seventy years ago. Originally it was in 'For Authors Only' and later appeared in 'The Kenneth Roberts Reader'. Find it, you'll love it. And don't let me hear that you are unfamiliar with the man, the novels are gripping, the essays are engaging. Don't make me come down there.

#11 lenf on 2009-01-23 14:19 (Reply)

Correction. The hash article first appeared as 'Grandma's Kitchen' in 'Trending Into Maine", also in 'The Kenneth Roberts Reader'. Go find it and read it

#12 lenf on 2009-01-23 21:31 (Reply)

I don't think it's an exaggeration to say when I was growing up, we had gravy an average of 300 days every year. Probably more. Gravy is why we eat.

#13 rightwingprof (Link) on 2009-01-24 07:27 (Reply)

I prefer chipped beef on toast with pepper gravy, grits and scrambled eggs - preferably reconstituted dehydrated eggs.

#14 Tom Francis on 2011-01-15 10:22 (Reply)

Tom:

You forgot to sign off, "Replying from my bunker in an undisclosed location."

#14.1 Big___Al on 2011-01-15 10:30 (Reply)

ROTFL!!!!!

#14.1.1 Tom Francis on 2011-01-15 16:37 (Reply)

Ketchup is Yankee for "I can't make gravy." and "This is cooked so badly I have to cover it up.". If you can't eat it, overwhelm it.

#15 twolaneflash on 2011-01-15 10:55 (Reply)

I am from the South, and my blood type actually is "gravy"...

#16 Wes on 2011-01-15 12:23 (Reply)

I've never seen CBH served with hash browns on the side as well -- isn't the CBH about 1/2 potato to start with? Not that I object. No meal can contain too many fried potato products.

#17 Texan99 (Link) on 2011-01-15 13:07 (Reply)

What's that little yellow circular thing on the lettuce?

#18 applepie on 2011-01-15 17:40 (Reply)

Not for me, can't face that stuff in the morning, the corned beef hash at least. I'd much rather take my chances with scrapple.

#19 Junior on 2011-01-15 20:30 (Reply)

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Saturday, January 15. 2011

Corned Beef Hash for Breakfast