Saturday, December 8, 2012
There are as many definitions of "comfort food" as there are individuals. Without giving it any forethought, standing at the stove last night with the aroma wafting up I realized I was making my version of true comfort food. Looking though cupboards, fridge and freezer for inspiration, I pulled out a can of corned beef. Carrots? Check. Potatoes, onions? Check, check. Corned beef hash! Chop the veggies, mix in the meat and a couple of eggs (four when using Silkies), and you're halfway there. Heat a large skillet with olive oil and butter. Calories are not a comfort food consideration. Pat the mixture down evenly and leave it alone. The secret to good hash is to let the bottom get good and brown before turning over and repeating. The crispy parts are the best, and this procedure cannot be rushed. Add more butter as needed. Continue to turn and brown until potatoes and carrots are soft and the whole thing has crispy bits throughout. One cannot equate ready-made hash in a can to the homemade variety. I'll bet I could convert a vegetarian with homemade hash. I can't finish a hamburger in one sitting, but I can go back for seconds of hash. Eat 'em up, chomp chomp!