This morning we had a nice breakfast on a clearing morning. We had poached eggs on corned beef hash with a shared English muffin with butter and Chambord Plum Jam. We also had a nice 1987 Piper-Sonoma Brut - good light yellow-brown in color, very good mousse and bubble stream, no sense of oxidation, good fruit, with a medium fruity finish. It was amazingly enjoyable with the corned beef hash and poached eggs.
Dick, do you make your own hash? Or is it canned? I love the stuff… with a bit of crust on it…
I had the 1988 Piper Sonoma Brut about 2 years ago and was amazed at how well it showed. Anyone know if the wines are still that ageworthy?
Jim-
We eat canned corned beef hash. It’s too much trouble for not enough reward to try to make our own.
I totally understand the work, but If you ever make corned beef for its own merits (heavily appreciated in this household for a good corned beef sandwich), then a hash is the perfect way to use up the crumbly bits at the end.
You are dead to me.
I make corned beef hash every weekend at the cabin. I set the oven timer for 200 degrees to turn on at midnight and it is perfect at 9am when I’m dicing up the red potatoes and onions!
Tell us more about the meat. Is it leftover corned beef? Packaged? What?
Strongly disagree.
Mine never starts out looking like canned dog food either.
I used to serve that stuff for comissary breakfasts and there’s no comparison.