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Re: Corned beef hash
Originally Posted by pennyhp
(Post 7765333)
The very fact that most of us that grew up eating corned beef hash come from traditionally poorer (in times past) areas of the UK shows that it was born out of lack of funds for more exotic fayre not laziness I think.
But whatever, there is still nothing better on a cold winters day, so most of us continue to eat it even though we can afford not too.:D |
Re: Corned beef hash
Yes its true. You can buy good steak for less.:eek:
But for me its now a matter choice and a bit of nostalgia for the times we used a live : "in't cardboard box on't coal tip" The kids of today don't know they're born.:D |
Re: Corned beef hash
Originally Posted by fledermaus
(Post 7765519)
Corned beef is more expensive than real meat here.
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Re: Corned beef hash
Originally Posted by Auld Yin
(Post 7765736)
Are we talking the tinned Fray Bentos/Hormel stuff or the superb delicatessen pre-cooked meat, sliced razor thin and stacked high on good rye bread with mustard and Kosher Dill Pickle. IMO the canned stuff is good only for making hash, then drowning it in HP or Ketchup.
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Re: Corned beef hash
I LOVE corned beef hash - reminds me of Bonfire Night as they always seem to serve it with red cabbage at organised bonifires where we lived.
My Gran used to make it when we were kids and then my mum occasionally as we grew up at OUR request. I make it for my kids now as they love it too especially in winter. I throw it in the slow cooker whilst im at work and the kids get home early - they dish themselves a helping. I dont think its particularly unhealthy in todays climate. personally i would have thought that boxed frozen food ie/ pizza or chips ( not crisps) and chicken nuggets or other oven done frozen food was far less healthy than potato, peas ( iput peas in) onion and corned beef. anyway i love it :thumbsup:
Originally Posted by pennyhp
(Post 7765333)
The very fact that most of us that grew up eating corned beef hash come from traditionally poorer (in times past) areas of the UK shows that it was born out of lack of funds for more exotic fayre not laziness I think.
But whatever, there is still nothing better on a cold winters day, so most of us continue to eat it even though we can afford not too.:D |
Re: Corned beef hash
Originally Posted by Auld Yin
(Post 7765736)
Are we talking the tinned Fray Bentos/Hormel stuff or the superb delicatessen pre-cooked meat, sliced razor thin and stacked high on good rye bread with mustard and Kosher Dill Pickle. IMO the canned stuff is good only for making hash, then drowning it in HP or Ketchup.
I dislike the deli stuff, along with dill pickle and rye bread. |
Re: Corned beef hash
Weused to have Corned Beef Hash and make extra to put in pies for next days lunch.
We used HP sauce instead of ketchup. |
Re: Corned beef hash
Originally Posted by fledermaus
(Post 7766165)
I dislike the deli stuff, along with dill pickle and rye bread. |
Re: Corned beef hash
Originally Posted by Steve_P
(Post 7766462)
Mmmmmm...Montreal smoked meat on toasted rye with or without the pickle. :thumbsup::thumbsup::thumbsup:
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Re: Corned beef hash
Originally Posted by fledermaus
(Post 7766470)
Sorry, but my European taste buds have yet to like anything on the deli counters of Ontario.
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Re: Corned beef hash
Corned beef hash mmmmmmmmm:thumbsup:
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Re: Corned beef hash
OK, now you've got me all hungry and nostalgic for corned beef hash, which I haven't had in years. Can I be bothered to go all the way to the supermarket just to pick up a couple of cans. Hmm, decisions, decisions.
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Re: Corned beef hash
1 Attachment(s)
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Re: Corned beef hash
Slice corn beef, onions and potaos.....
large pot add one layer of potatos, then corn beef, then onion (keep doing this until pot is full and the top layer is potato) Mix bisto or oxo and poor over add a little black pepper to taste and cook. Top layer gets crispy - serve we also make it as a stew, love it in winter and we serve fresh baked bread with as well, sorry but thats how gt grandma made it and yep lancashire women through and through. Must admit i love it, also love liver and onions :eek::eek: |
Re: Corned beef hash
Originally Posted by lancashirebird
(Post 7766682)
Slice corn beef, onions and potaos.....
large pot add one layer of potatos, then corn beef, then onion (keep doing this until pot is full and the top layer is potato) Mix bisto or oxo and poor over add a little black pepper to taste and cook. Top layer gets crispy - serve we also make it as a stew, love it in winter and we serve fresh baked bread with as well, sorry but thats how gt grandma made it and yep lancashire women through and through. Must admit i love it, also love liver and onions :eek::eek: |
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