Oh yes I did – Hormel’s iconic Corned Beef Hash in a lovely steel can with the Mary Kitchen logo. My motivation was simple: the entire spectrum of potato hash must be experienced, much as Anthony Bourdain samples exotic eats, although I would fake a seizure to avoid some of them.
Anyway, I decided to try two cooking methods – microwave and skillet, saving what I thought would be the better option for last, right? Okay, so into the micro I popped a scant amount and proceeded to nuke it for 30 seconds. My micro must have been set to molecularize mode because the resulting serving was steeped in liquid and the meat globbed together. My working theory is that Oompa Loompas masticate the corned beef on an assembly line to achieve such consistency!
Next was the skillet method that I hoped would help brown and perhaps slightly – please don’t laugh – caramelize the corned beef hash and impart additional character. To maximize the presentation, I topped it with an over-easy egg – yes it was organic and laid by cage free hens, completely ironic and quite possibly a misdemeanor.
How was it? Truth be told, the egg helped compensate for the corned beef hash’s shortcomings and I finished the entire breakfast, complete in the knowledge that I had survived my hashcapade in a can.
Anybody have memories of similar experiences to confess?
P.S. For readers in the Northwest, note the sodium levels. May be useful for controlling slugs!
Really, your were looking for a nice carmelization. :-)) Always the optimist.Nice muse!D~
I know, what was I thinking, right?Keep the comments coming!Clark
For some reason, I prefer the hash in a can to most "homemade" versions that you get in restaurants. Most places add too many onions or peppers, whereas the canned version focuses on the meat and tiny potato portions that give your mouth some respite. Still, I lurves me some hash as well!
Well, walk up the street sometime and your neighbor will oblige!