My Corned Beef Hash Recipe

A Recipe for
My Corned Beef Hash

 

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

Henry Miller, American writer (1891-1980)

Food Tip Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

This My Corned Beef Hash recipe is one of many in our Beef Category.

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

Ginette Olivesi-Lorenzias

This Recipe for My Corned Beef Hash is one of thousands in the Recipes-to-go Beef Cookbook.

Herb Tip Using Parsley: Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

John Thorne, American food writer

No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollack

This is a recipe for My Corned Beef Hash from the recipe cookbook of Recipes-to-go (Beef)

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.

Alfred E. Newman

My Corned Beef Hash recipe - a tasty recipe for you to add to your collection!

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

Nora Ephron

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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

Fred Allen

Herb Tip Using Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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The way you cut your meat reflects the way you live.

Confucius

My Corned Beef Hash

Sex is good, but not as good as fresh, sweet corn.

Garrison Keillor