Corned beef hash
Jul 19th 2009 | 1:24 pm
#31
Joined: Feb 2009
Posts: 821
Re: Corned beef hash
We never fried onions either, weird i suppose how receipes get changed from family to family eh!!
Jul 19th 2009 | 1:27 pm
#32
Thread Starter
Forum Regular
Joined: May 2009
Posts: 166
From: BC Canada
Re: Corned beef hash
Jul 19th 2009 | 1:51 pm
#34
Thread Starter
Forum Regular
Joined: May 2009
Posts: 166
From: BC Canada
Jul 19th 2009 | 2:56 pm
#35
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Joined: Aug 2008
Posts: 7,284
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
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
http://en.wikipedia.org/wiki/Panackelty
Jul 27th 2009 | 12:24 am
#36
Joined: Jan 2007
Posts: 11,272
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!!!!!!!!!!!!!!!!!!!!!!
Basically, chopped up corn dog (beef)
Potaties
Onion and bisto gravy
Seasoning and all mushed together!
YUM!!!!!!!!!!!!!!!!!!!!!!
Aug 5th 2009 | 3:59 pm
#38
Forum Regular
Joined: Jun 2009
Posts: 188
Re: Corned beef hash
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.
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.
Aug 6th 2009 | 7:36 am
#39
Joined: Jan 2007
Posts: 11,272
Re: Corned beef hash
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.
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
Aug 6th 2009 | 7:44 am
#40
Happy in NB
Joined: Sep 2005
Posts: 2,020
From: Island View, New Brunswick
Re: Corned beef hash
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
Aug 6th 2009 | 9:50 am
#41
Just Joined
Joined: Dec 2007
Posts: 19
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.
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.
Aug 6th 2009 | 10:05 am
#42
BE Enthusiast
Joined: Oct 2008
Posts: 671
From: Red Deer, Alberta
Re: Corned beef hash
This was the first meal my husband asked me to make him when I got here. He had missed his comfort food so much
