[Sadly, I don't so, but they have a buffet (wink)]
[Awesome...when you do...tell what you think of the place]
Corned Beef Hash
- Thread starter DoctorShavegood
- Start date
Fellow Corned Beef Hash Lovers:
Found this 1906 recipe (disclaimer...I haven't tried it yet). called "Hanna’s Heavenly Hash".
This corned-beef hash which was the feature of breakfast given at Senator Hanna’s home in Washington to President Roosevelt and other magnates was greatly relished by the guests, and has become famous.
The recipe for preparing it is as follows:
1. Equal parts of boiled prime corned beef [reserve stock to boil potatoes in] and potatoes are prepared.
2. The beef is chopped as fine as possible, and the soft, mealy potatoes are cut into tiny cubes. A large Bermuda onion is [diced] to add flavor, and the bottom of the pot is 'rubbed' with a head of garlic.
3. Another garlic head is wrapped in a piece of fat and throw into the center of the mass. The whole is then mixed thoroughly and nicely browned in a big skillet or frying pan [scraping & mixing the crispness/crunchiness off the bottom of the pan. I would also add some fresh thyme & chives and salt and freshly ground black pepper to taste].
4. During this operation, Bermuda onions, cut so that each round shows every ring of the onion [I probably would add diced red & green peppers], are thrown into a big skillet or frying pan [w/ butter] and browned delicately.
5. When these [onions] are crisp they are used to garnish the edge of the platter, and the hash is served garnished with parsley or herbs and a squeeze of a lemon.
"There is lobster a la Newburg, which some people think is great. And terrapin’s a dainty for the culture eater’s plate. There are many pleasant dishes for the man who has cash...but there’s nothing that quite equals Hanna’s famous corn-beef hash". Washington Post, June 9, 1906 (p. 6)
PS In the US, September 27 is "National Corned Beef Hash Day".
Found this 1906 recipe (disclaimer...I haven't tried it yet). called "Hanna’s Heavenly Hash".
This corned-beef hash which was the feature of breakfast given at Senator Hanna’s home in Washington to President Roosevelt and other magnates was greatly relished by the guests, and has become famous.
The recipe for preparing it is as follows:
1. Equal parts of boiled prime corned beef [reserve stock to boil potatoes in] and potatoes are prepared.
2. The beef is chopped as fine as possible, and the soft, mealy potatoes are cut into tiny cubes. A large Bermuda onion is [diced] to add flavor, and the bottom of the pot is 'rubbed' with a head of garlic.
3. Another garlic head is wrapped in a piece of fat and throw into the center of the mass. The whole is then mixed thoroughly and nicely browned in a big skillet or frying pan [scraping & mixing the crispness/crunchiness off the bottom of the pan. I would also add some fresh thyme & chives and salt and freshly ground black pepper to taste].
4. During this operation, Bermuda onions, cut so that each round shows every ring of the onion [I probably would add diced red & green peppers], are thrown into a big skillet or frying pan [w/ butter] and browned delicately.
5. When these [onions] are crisp they are used to garnish the edge of the platter, and the hash is served garnished with parsley or herbs and a squeeze of a lemon.
"There is lobster a la Newburg, which some people think is great. And terrapin’s a dainty for the culture eater’s plate. There are many pleasant dishes for the man who has cash...but there’s nothing that quite equals Hanna’s famous corn-beef hash". Washington Post, June 9, 1906 (p. 6)PS In the US, September 27 is "National Corned Beef Hash Day".
I [somewhat] recall making a breakfast hash after St. Paddys day this year with my homemade corned beef. I believe I did beef, potatoes, onion, red papper, and S&P. If I had to do it today, I would have boiled the potatoes the night before then thrown everything in the pan at the same time until it is all cooked and the beef has a good carmalization on it. And I would have added a touch of hot sauce because yum!
Typically, with my leftovers from the boiled dinner I will take the leftover beef, potatoes, turnip, carrots, and cabbage, chop it all and toss it in a pan with S&P and a little hot sauce. Once the carrots and cabbage get that perfect color there is nothing better! Oh and a slice of fresh rye bread with some horseradish mustard of course (Webers, for those of you in the know)!
Typically, with my leftovers from the boiled dinner I will take the leftover beef, potatoes, turnip, carrots, and cabbage, chop it all and toss it in a pan with S&P and a little hot sauce. Once the carrots and cabbage get that perfect color there is nothing better! Oh and a slice of fresh rye bread with some horseradish mustard of course (Webers, for those of you in the know)!
I have go through this thread front-to-back everytime it resurfaces, but I still have the same reaction as others.....what is this "leftover corned beef" thing of what you speak?
I know that the words are english, but I just cant understand them when put together
I know that the words are english, but I just cant understand them when put together
House of Pies has a pretty decent corned beef hash, and they're even closer!
oooo you're right!! I may just have to check them out even sooner!! Thanks Doak!!
Tim:
You use the 'leftover corned beef' from your St. Pat's Day meal to make the Hash the next day (I think).
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"The corned beef [hash] is exquisitely done, and as tender as a young lady's heart...".Nathaniel Hawthorne (1844)[/FONT][FONT="][/FONT]
Ma chère Corned Beef Hashinistas:Tim:
You use the 'leftover corned beef' [and potatoes & vegetables et.al] from your St. Pat's Day meal to make the Hash the next day (I think).
Comments added in Red.
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Yup, the St Patrick's Day meal I get....just that there isnt leftover meat (there is *sometimes* leftover veggies and potatoes - which are turned into colcannon)
Similar to making roast beef hash from "leftover" roast beef.......it just doesnt happen. Although I have made roast pork hash from some leftover Slow-Roasted Pork Shoulder With Peach Sauce
Similar to making roast beef hash from "leftover" roast beef.......it just doesnt happen. Although I have made roast pork hash from some leftover Slow-Roasted Pork Shoulder With Peach Sauce
