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Smash N Hash's hash is a more unique offering. "We're doing our hash a little different," Montini said. "Normally hash is just a boiled potato chopped up and mixed with a protein like corned beef.
In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery." [2] Canned corned beef hash became especially popular in countries such as Britain and France allegedly during and after the Second World War as rationing limited the availability of fresh meat. [3] Hash may be served for breakfast, lunch, or supper.
[1] [2] It is commonly served sliced in a corned beef sandwich. Potato-based dishes, such as "hash and hotch-potch", in which the potatoes and beef are stewed together, and "corned beef hash", where pre-boiled potatoes and corned beef are mixed with Worcestershire sauce then fried, are also made. Tinned corned beef is also used in France. [3]
Corned beef, bully beef, or salt beef in some Commonwealth countries, is a salt-cured brisket of beef. [1] The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.
1 large sweet potato, peeled and cut into fourths; 1 medium russet, peeled and cut into fourths; 1 / 3 cup corned beef, cut into small dice; 1 small yellow onion, cut into small dice; 2 garlic ...
1. Start by washing your corned beef. Rinse excess salt from the meat; dry with paper towel. Trim fat with a sharp knife, putting upwards not down so it doesn't go into the meat itself.