On 4/29/13 3:56 AM, Jean Nathan wrote:
If you try to make corned beef hash with our corned beef,
you end up with a mush. I tried it before we realised
that US corned beef isn't the stuff that comes in tins
here, but is totally different. When using an American
recipe we have to look up the internet to see what some
of the ingredients are known to us as.
I've never seen corned-beef hash that didn't come in tins.
Canned corned-beef hash consists mostly of little
half-centimeter cubes of potato stuck together with a puree
of meat and tallow. Lately we've been buying "reduced fat"
corned-beef hash, which is better. It's nicest if one cuts
a slice and fries it crisp on both sides, but it's almost
impossible to turn the slice without breaking it into
crumbles.
DH fries it to crunchy crumbles, scrapes them together into
a flat pile a little bigger than a fried egg, breaks an egg
on top, adds a teaspoon of water, and quickly covers it with
the domed lid of one of my saucepans and steams it to the
consistency of a poached egg.
I generally fry it in crumbles until crisp, add chopped
onion, and stir until translucent. Last time I didn't have
the skillet hot enough to brown it, so I put in minced
celery, steamed it until the celery was soft (the celery
made its own steam), then stirred in onion and a couple of
the little sweet peppers that have recently appeared in all
the groceries.
It's the first time I've been able to buy peppers that
tasted like old-time pimentos in a supermarket; even the
farmer's market has begun to sell the huge flavorless
peppers we used to call mangos. I sure hope sweet mini
peppers don't go away as mysteriously as they appeared.
--
Joy Beeson
http://joybeeson.home.comcast.net/
http://roughsewing.home.comcast.net/
http://www.debeeson.net/LakeCam/LakeCam.html
west of Fort Wayne, Indiana, U.S.A.
where it's August out there! (When I said that to the clerk
at the bread outlet, she said "Last week it was December"
Then we both said "that's Indiana!")
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