- 5 or 6 potatoes, peeled and cubed
- 12 ounce can of corned beef
- 1 onion, chopped
- Salt and Pepper to taste
- 1/2 cup milk, optional
First prepare your potatoes by peeling
them and cutting them into small chunks. You
will want about 4 cups of chopped potatoes,
total. Next open up your can of corned beef.
Scoop the meat into a large skillet and get
it cooking over medium heat. Mash it up into
small pieces as you cook it. Plenty of fat
should melt out of it, but if it doesn't you
can add a little oil or bacon grease. Add
the potatoes and onion. Stir it all up so
the bits of corned beef mingle intimately
with the potatoes and onions. Cook it for a
good while, probably half an hour. Add salt
and pepper as you cook it, so it tastes
right to you. I keep a lid on it the first
20 minutes or so, but that isn't completely
necessary. If you like you can add the milk
and simmer the hash in the milk until it
absorbs it all. This cooks the potatoes a
little faster and is traditional for good
southern hash. You will need to stir this
dish every now and then, as the bottom
browns. Don't stir much the last 10 minutes
of cooking though, so you can get a nice
golden crust on the bottom of the hash. Cut
it into wedges, or scoop it up with a
spatula and serve with ketchup if you like.
Good with coleslaw, or pumpkin pie and
cabbage. This serves about 5 people. You can
substitute cooked potatoes if you like, the
cooking time will reduce some then. This is
one of Fred's favorite dishes.
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