On Mar 22, 11:49 am, Lou Decruss > wrote:
> I've only made CBH once and was less than impressed with it. I've got
> a strong 1/2 pound of deli sliced corned beef and don't feel like
> sandwiches again so I was wondering if it would work for hash. Anyone
> tried it?

For me, hash is all about texture, and the size of the dice of the
potatoes and the corned beef has a lot to do with that. So the first
concern would be whether the deli slices are too thin. I like the
chunks/dice to be about 3/4" but if the slices are at least 1/2" that
would probably work (though it's more work to get the potatoes that
size. This is one of the few uses I make of a cast iron skillet. Get
it moderately hot, add the corned beef and maybe some butter if the
beef isn't fatty enough. Add about an equal amount of potatoes and
about half as much onions. Now you want to let crust form on the
bottom, which is aided by adding some milk and letting it cook down,
and occasionally stir the crust gently into the hash mixture. Stop
stirring for the last 20 or so minutes to be sure there's good crust
all over the bottom. Then invert onto your serving plate (either
whole or in large pieces with a spatula). Check seasonings (s&p)
several times as you're making this. The end result has plenty of
crunchy texture but isn't dry, which takes time over moderate heat.
It's not a quick hot fry dish. -aem