On Mon 17 Oct 2005 09:07:34p, aem wrote in rec.food.cooking:

>
> MoM wrote:
>> [snip] Corned Beef Hash [snip]
>
>> Cook potatoes and cool enough to peel. Dice potatoes. Brown onion in
>> fat in a large, deep fry pan or dutch oven. Add diced potatoes and
>> corned beef, chopped in small cubes (chilling helps). Simmer 30
>> minutes and serve with veggies of choice. [snip]
>
> I like James Beard's idea: add a bit of heavy cream (or evaporated
> milk) at the end and let it cook over medium or medium-high heat for a
> few minutes. This produces a great crispy bottom, which becomes the
> top when you invert it onto a platter. (This might not work as well if
> you're using a non-stick skillet, but I don't know because I don't use
> one for this dish.) Top with poached or fried eggs, and forget the
> veggies. -aem
>
>

Using the cream was how my mom always finished off home fries, sometimes
also with a very light dusting of flour. Great crust.

--
Wayne Boatwright *¿*
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