How do you like your eggs in this corned beef has breakfast? And here's another one you might like - make-ahead breakfast burritos: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YA6drGtey7Q.html
I like a runny Sunnyside fried egg, but always do a cast iron pan on side, once crusty and flip I add beaten scrambled eggs on top, makes own layer, kinda cool lol. But my girls like scrambled, omelets, frittata, will be bad day if try giving them a runny yolk 🙄, all good, always have block aged asiago cheese to grate on top of want, chopped chives, mostly do on weekends like brunch. I cure meats so make own when can, favorite is pastrami hash.. whenever bake potatoes, bake couple extra so can add chorizo or linguica, onions.. and make fast hash also. Think should change our last names to hash🥹, oh,holidays, leftover ham,or turkey... Save some fat. Make hash.. another 8 hours be making chorizo hash lol.
1 chopped onion ,1/2 chopped bell pepper, saute until limp, remove and set aside, 2 cans of cbh,mix in a bowl with 1/2 cup of plain bread crumb and 2 eggs add in onions and pepper. Add little oil get pan hot add 4 each 3" patties and keep outer patties tight to patties let cook for 10min carefully flip for 10min. stack 2 high and and fry 2 eggs on the half side of pan and flip until done. Add finished egg to each stack. Scoop out and serve with toast, jam and ketchup
I would love to have her as a neighbor. She would be a delightful neighbor. Oh, the video was fantastic. I'm going to try this. Here in southern Kentucky, we are about to get hit with a second snow/ice storm. It's been a tough week, thus far.
I just started making corned beef hash from a can and checked RU-vid to make sure I wasn’t supposed to stir it. I kept watching well past that point because I was so enthralled with your storytelling and demeanor. Instant like and subscribe. Keep up the good work!
"Medium high" heat is relative. I cooked mine on medium and instead of getting crispy, it stuck to the pan. Of course, the pan makes a difference, too. I don't do non-stick cookware, I use All-Clad stainless steel. Therefore, in my next attempt, I'm adding a bit of butter to the pan first, and cooking somewhere between medium and medium low. It may take longer, but I won't have 1/4 of the dish glued to my skillet!! :-) I grew up on this stuff, my mom cooked this at least monthly. At 66 years old, I hadn't had any for about 30 years, saw it on the shelf, and said "what the heck." Better luck (to me) next time! :-)
Hey Michael! Yes, it is relative, but should work for most. I also use stainless steel and usually if there's a sticking issue it's because the corned beef hash didn't have quite enough time to release the fat before trying to turn it over. But it will always work to lower the heat, as well. Electric cooktops particularly have a wide variance regarding heating temp, so it may be that issue as well if you're using electric. Experimentation is the best if something needs a little tweaking depending on cookware and cooktops. I hope your next one turns out great! It will bring you back to childhood! :)
@@Thespicyapron Yeah, I left out that part...I do cook on electric, and a few years ago got my first glass top range. There are still things about the glass top I'm getting accustomed to!
@@Thespicyapron I'm sure someone has told you by now or you looked it up yourself, but for anybody else who's confused black pudding is a sausage made with blood and bread crumbs and onions and varied spices I believe anyways. It sounds like a little much if you've never had anything with a blood base before, but it's very very good. never had it with hash but it seems like it work just fine.
I think canned corned beef hash is better than homemade. When I have corned beef hash in a restaurant, I always ask the server if theirs is canned or home made. I have found without exception people like the canned better. I sauté some chopped onion in butter on a low temperature to keep the splatter to a minimum (I hate cleaning up) then add the corned beef hash (I prefer the Libby's brand) and mix in the onions. Flatten the hash out, sprinkle Italian seasoning on top and let it cook until well browned on the underside. Flip the hash over and leave until brown underneath. Slide onto a plate, add slices of cheese (one slice per desired egg) over the top to melt. Spread jelly on top of that (I like grape jelly). Prepare eggs (I like three to four) over medium (or as you prefer) and put on top of the jelly. Add pepper to the eggs and eat. You don't need salt as there is a lot of alt in the hash already.
Looks absolutely delish! I would cook my eggs like you did -- runny but not snotty, as they say! I would then serve my Hash & Eggs with Orange Juice and buttered Toast. It really doesn't get much better than this! Thanks muchly!
You are a delight! A national treasure,...I loved your instructions. I too, have almost never eaten corned beef hash. I HAVE eaten all the components, separately in variations. Just for a joke I thought I'd try this stuff. Mostly because it is what a lot of people eat, fairly often. Can't wait to dive in. Thank you!
@@Thespicyapron I bought a can of it months ago, and was hankering to try it. I don't have an outdoors man or woman in my life. My girlfriend's reaction to me buying a can of it,....she shuddered. I tried some about 15 years ago. It is the food of: greasy spoon diners, probably from the 1950s, I imagined. Though the breakfast place, Waffle House, probably has it on their menu. Thanks!
The water part is essential! I was worried I'd messed it up when I saw that the hash was sticking! Adding the water and the eggs and steaming it solved that, peeled right off. Thank you!
Nice, yes don't touch 10-12 min. I start a diced onion in pan while getting everything for breakfast, after translucent I add can hash, stir up, leave it on griddle with steak weights on it, not pressed, and do eggs, so much sodium but I add a little because can't taste salt? Amazes me so high in sodium but can't taste it🤷, I make my own, even pastrami, chorizo, chicken, linguica ect.. hash. I cure meats.. but always have few cans, especially for camping 👍, tyvm
hey Spicy, I enjoyed this. I'm a long-time lover of corned beef hash and eggs. I even sometimes smoke my corned beef (not the canned one) and make smoked corned beef hash for my eggs. This idea of poaching the eggs is something I haven't tried, but now I will. Thank you. Oh, and this video was well done.
For Corn beef hash, I like my eggs a little bit runny so they can spill over into the hash! Thank you for this recipe because restaurants around here send it out not cooked and gross!
Corned Beef Hash is English Comfort food. I make mine with a Tin of Corned Beef added to boiled potatoes and onions which have been fried of a little and sort of tumbled all together. Often I will add Frozen Peas. For some reason Chefs add Baked Beans, I have no idea why. Eat with Baked Beans but on the side. I like my Hash to be a little rustic with chunks of potato rather than a close mix as yours was. I think I maybe atypical in this preference. It is wonderful "Fork" food and it is also good cold the next day if you have managed to resist it the evening before. I always wondered what it would be like with the Corned Beef of the USA instead of the canned type we have here. Just a thought.
@@Thespicyapron Tis. There is a cheaper version using Minced Beef instead of Tinned Corned Beef that I found on the "Whats for Tea" RU-vid site. A lovely Scottish Lass with practical everyday recipes much as yours are. It misses something relative to the Tinned Corned Beef version but....? I have no way of getting USA style Corned Beef to try. What do you think it would taste like?
I'm going to try this this morning. I've never been able to make crispy corned beef hash like my mom used to and now I know why! It's always mushy. Good but, mushy. Ok, got it. Don't stir it. Leave it alone! Thx. Did you used to be a red head? :)
I actually like them all equally! I probably buy Hormel the most because it's the most available where I shop. (But you're comment reminds me that I'm out and need to buy more! Thanks!)
@@Thespicyapron I just did your method of cooking canned hash browns & eggs. Worked out great! I never would have thought of adding a little water to help “poach” the eggs along. Thanks! 👍
I'm not sure if you've ever had canned corned beef hash, but there's TONS of flavor, including salt in it. I may top it with freshly ground pepper sometimes (although, my hubby doesn't prefer it that way). Anything else would be overkill for this one.
Mine always sticks to the pan. Even a non-stick pan. I love the crunchy part, so I hate to leave it in the pan for clean up. I noticed yours did not stick, even without butter or PAM? Are you a cooking cyborg from the future? How did you do that?
Typically, if something is sticking it is because you're not actually letting it sit long enough before you move it. The fat in the hash needs time to be pulled out, which will then make it not stick. My husband cooks his in a non-stick pan and I use a regular stainless steel one and neither of us has trouble with sticking. But it takes patience to not mess with it before the fat renders! lol!
Great video! Thank you! I've been cooking my entire life, but despite having eaten this a million times, I've never done it myself. The hash just started sizzling.
@@Thespicyapron I'll have to use lower heat next time, as a good bit stuck, but I made more than enough and it all turned out perfect. Thanks again! Do you flip yours after 10 as the can's directions say?
