sf wrote:
I can hardly wait
> for the hash. Hash, topped with soft boiled eggs and hollandaise.

This is completely unknown to me! Please go into more detail please?

On Tue, 17 Mar 2009 16:08:26 -0000, "Ophelia" >
wrote:

>sf wrote:
> I can hardly wait
>> for the hash. Hash, topped with soft boiled eggs and hollandaise.
>
>This is completely unknown to me! Please go into more detail please?
>
Make it with the leftover corned beef and potatoes, O. I shred thick
slices of corned beef and cube the potatoes. Brown it all up in a
saute pan like any other hash. You can include the cabbage if you
like cabbage (I don't). Soft boil eggs to your liking, put them on
top of your pile of hash and crown with some hollandaise (my personal
decadence).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> Make it with the leftover corned beef and potatoes, O. I shred thick
> slices of corned beef and cube the potatoes. Brown it all up in a
> saute pan like any other hash. You can include the cabbage if you
> like cabbage (I don't). Soft boil eggs to your liking, put them on
> top of your pile of hash and crown with some hollandaise (my personal
> decadence).

No onions? I like to include finely-chopped onions, and sometimes carrots
(and beets, if I'm in the mood for red-flannel hash). When cooked long
enough for the hash to develop a crust, the caramelized vegetables add some
sweetness.

I chop the meat rather than shredding it, too; the shredded stuff tends to
get caught between my teeth.

Bob