But what isn't better with a fried egg on top? [That was rhetorical dearies. Don't feel the need to answer aloud.]
I don't use so much a recipe as a sense of proportions when I make hash. I like to have equal amounts of meat, potato, with any and everything else I might be adding comprising a third portion of a similar size.
For those of you who'd prefer a full on recipe, Elise from Simply Recipes has you covered, here. I'd originally used her oven baked corned beef technique a few days ago. Simply Recipes is always a great starting point, I've found. Elise just won't steer you wrong. But back to hashing out our dinner last night.
I was pleased with myself come dinnertime this evening because I had not only planned ahead, I had worked ahead, and chopped up my corned beef, cabbage/onion mixture, and my boiled potatoes all ahead of time.
That meant the only part of our dinner I had to put together from scratch was the beer batter muffins.
To follow is the basic recipe as given me by my Mother-in-Law decades ago.
3/4 cup warm beer (may use microwave to warm beer)
1 tablespoon of sugar
Preheat oven to 400 degrees. Grease bottoms and sides of muffin cups with shortening (or spray). Mix ingredients until well blended. Fill cups about 2/3 full for a dozen, or divide equally among 10 cups for larger muffins. Bake until golden brown - about 15 minutes for 12 muffins and about 18-20 minutes for ten muffins. After cooling in pan 10 minutes remove and keep warm until serving. Makes a very light muffin with a large crumb.Next time I try adding cheese I want to use teensy cubes for a more pronounced presence. We thought the flavor of the Guinness was a bit heavy handed, actually. It left a slightly bitter edge that didn't work as well as I'd hoped. Next time I will stick to Shiner Bock or regular beer.
And now for the hash portion of the evening's entertainment. It was delicious. The flavor was somewhat shifted by my use of the leftover cabbage, but not at all in a bad way.Hashes, done well, are layered with wonderful flavors and textures and when they are topped with a runny fried egg, hit the spot, especially when there is a chilly, damp March evening to combat. After this hash went hand-to-hand with the weather last night the Hub and I both agreed on the results.