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Re: Corned beef hash
Originally Posted by Spritzer
(Post 7766695)
Sorry but we call that Pan Haggerty (?spelling) - done in the oven and totally different from CBH. It's good though - my grandkids love it!
We never fried onions either, weird i suppose how receipes get changed from family to family eh!! ;);) |
Re: Corned beef hash
Originally Posted by lancashirebird
(Post 7766709)
SOZ hun that is how we got shown how to do it and was passed through the family (all from lancashire as well)
We never fried onions either, weird i suppose how receipes get changed from family to family eh!! ;);) |
Re: Corned beef hash
Originally Posted by Spritzer
(Post 7766715)
Yes - my mother always said (seriously) that we were related to the Duchess of Argyle! Took that one with a very liberal pich of salt!:lol:
wont say what mine said, she would slap me for putting it on here.... Parents eh!!! |
Re: Corned beef hash
Originally Posted by lancashirebird
(Post 7766720)
:rofl::rofl:
wont say what mine said, she would slap me for putting it on here.... Parents eh!!! |
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: http://en.wikipedia.org/wiki/Panackelty |
Re: Corned beef hash
It's called Stovies in Scotland and it's yum - although my OH says it's dog food and refuses to eat it! :)
Basically, chopped up corn dog (beef) Potaties Onion and bisto gravy Seasoning and all mushed together! YUM!!!!!!!!!!!!!!!!!!!!!! |
Re: Corned beef hash
Originally Posted by Stockton
(Post 7766572)
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.
Did you go? did you make Stovies????:lol: |
Re: Corned beef hash
Originally Posted by dollface
(Post 7787739)
Hello Babe :kiss:
Did you go? did you make Stovies????:lol: No, I'm eighteen miles from the nearest supermarket so I usually wait until I'm driving by anyway. Going specially for something isn't a move to be taken lightly. In the end I decided I'd just rather have another Bass. Or 4. |
Re: Corned beef hash
Originally Posted by Stockton
(Post 7816741)
Sorry hon, I've been offline for a while, and only just saw this.
No, I'm eighteen miles from the nearest supermarket so I usually wait until I'm driving by anyway. Going specially for something isn't a move to be taken lightly. In the end I decided I'd just rather have another Bass. Or 4. Who could blame you..............make mine a nice French red vino next time :thumbup: |
Re: Corned beef hash
Originally Posted by Brownstar
(Post 7764304)
My family receipe for Corned Beef Hash is basically to boil up some spuds, chop up the corned beef into cubs and them mash the whole lot together and stick it back into the oven until its gets a crispy crust...........yum yum
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Re: Corned beef hash
In the military where they invented the stuff it is served on toast and is referred to as "shit on a shingle" sorry for the language.
Try Chuckwagon stew for a better feed One Chuck roast if you can get one still (most are ground up into hamburger today)......Round roast if not. Brown at 300F for 2 hrs Then Slow cook at very low temperature for 2 to3 days. In a covered good sealing casserole dish or roasting pan. Yes thats days and not hours. And a low temp can vary from 100- 200F usually not over boiling. Baste and add a little bouillon now and again. The meat fibers break down and the juices come out and the whole thing is so good for you it's like medicine. By the third day you will have stew that is incredible. Some add veggies but I think it un-necessary. Garlic and spices are also optional. This was served on the old cattle drives as the chuckwagon followed the men and kept the big cast iron pot simmering in charcoal in the back. The chuck was the cheapest cut and in those days was normally thrown away. But was used to feed the cattle drivers. So no real cost to the rancher. However it was so good they named the chuck wagons after the chuck roast and it became synonymous with food. |
Re: Corned beef hash
Originally Posted by Dave+Jules
(Post 7819300)
From Nottingham and my mum would do this but throw in some shredded cheese to add to the crisp and flavour. We would eat it with baked beans
This was the first meal my husband asked me to make him when I got here. He had missed his comfort food so much:rofl: |
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