Wake Up to a Hearty Meal Bursting with Flavor – My Dad Loved This So MUCH, And So Do I!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Corned beef hash was my dad’s all-time favorite. He made it himself, never at the stuff out of the can. It was very delicious with large hunks of corned beef, sweet onion and potatoes – yum! Then he’d put an over easy egg on the top and serve it in all its glory. At first my brother, sister and I weren’t huge fans. But as our taste buds matured we began to love it, and I still make it today for my husband and kids. They gobble it up like it’s going out of style, although my daughter prefers hers with a fried egg – no big deal!
The trick, in my opinion, is keeping everything chunky. Then it’s less like that canned mess you can buy at the store. Not that it doesn’t have similar flavors but the way this version is made is to die for. I find myself eating this until I feel like I just had Thanksgiving dinner!
Recipe and photo courtesy of All Recipes
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Quick Tip: Get your hash all prepared, then top with the eggs and serve with salt and pepper to taste!
