tag:blogger.com,1999:blog-7173052990851751381.post9035176074715475322..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: I'm in Corned Beef Hash HeavenChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7173052990851751381.post-1926009907083363972017-05-07T16:49:15.203-04:002017-05-07T16:49:15.203-04:00Tried this morning, and found several problems.
...Tried this morning, and found several problems.<br /><br />First, the quantities in the recipe will yield way more than comfortably fits into a twelve inch skillet. I ended up using two skillets. I used cast iron, and it did leave a lot of crust on the skillet, so needed a good, sharp spatula and a lot of elbow grease to scrape it up. If you have a flat cast iron griddle, or baking steel, it will be a lot easier to make these. You'll probably need to oil it to avoid sticking. <br /><br />Fifteen minutes is also way too long to boil the potatoes, unless you're starting it cold. Recipe isn't clear. <br /><br />Second, slow cooking method in the recipe did eventually crust, but by the time it did, the hash was DRY. I think next time I will try a two step method, start by cooking the hash mixture through, then form into patties and throw it on a ripping hot surface so it will crust in one sitting.MarkChttps://www.blogger.com/profile/06163135415546515982noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52341992706244849672014-03-14T14:46:35.518-04:002014-03-14T14:46:35.518-04:00Chef John,
I prepare my salsa in a skillet with li...Chef John,<br />I prepare my salsa in a skillet with lid. I pour each egg on top of the salsa and cover until eggs are almost done, then I sprinkle cheese over the eggs. This method allows me to prepare multiple eggs at a time.<br />CCAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14858289100511127192013-03-17T10:46:54.788-04:002013-03-17T10:46:54.788-04:00Just had a wonderful St. Patrick's Day breakfa...Just had a wonderful St. Patrick's Day breakfast using this recipe! I didn't have the salsa so I used a couple Tbls of tomato sauce and a serious splash of Cholula hot sauce. Was YUM! I was hoping I would have had the luck o'the Irish when I cracked open the egg but alas, there was only one golden yolk in it. Those few bites where the hash was soaked in the warm runny yolk were heavenly. Thank you Chef John! I hope you're enjoying your spring break in AZ :)Toshiko Suiseihttps://www.blogger.com/profile/11184767388509193436noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89597373461386381242011-03-28T19:03:08.475-04:002011-03-28T19:03:08.475-04:00Oh my gosh, I made this tonight and it was great! ...Oh my gosh, I made this tonight and it was great! The salsa adds an amazing kick to the dish. Will definitely make this again. So quick and easy.Tina Kimhttps://www.blogger.com/profile/15503511949648331365noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15151029153322981722011-02-01T13:48:07.544-05:002011-02-01T13:48:07.544-05:00Bumping an old recipe which I just made, but it di...Bumping an old recipe which I just made, but it didn't turn out right. <br /><br />I bought corned beef, sliced sandwich style, from a deli. I decided to make CB hash following your recipe, but the finished product wasn't what I expected. The potato was fine, but the corned beef had the texture of crispy bacon and required a lot of chewing.<br /><br />Any ideas?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6723319960522547232010-01-03T15:32:48.328-05:002010-01-03T15:32:48.328-05:00sorry, can't remember the brand... maybe La Vi...sorry, can't remember the brand... maybe La Victoria?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46790922291761181722010-01-03T12:54:51.095-05:002010-01-03T12:54:51.095-05:00Chef John,
This recipe looks great. What do you u...Chef John,<br />This recipe looks great. What do you use for the "prepared roasted tomato salsa"? Thank you.desertdollnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42726865112900291902009-11-13T11:27:13.339-05:002009-11-13T11:27:13.339-05:00dear god this is delicious. After discovering your...dear god this is delicious. After discovering your youtube channel I've made the carnation fudge, corned beef and cabbage, and now the corned beef hash which is by far the best thing i've eaten in a long time. I never would have attempted to make something like this without knowledge of your website or youtube videos, so thanks a lot and keep 'em cominChris Ampanianoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70874200513476543622009-11-04T18:58:01.240-05:002009-11-04T18:58:01.240-05:00are u using a non-stick pan? That's sort of k...are u using a non-stick pan? That's sort of key, or a well seasoned cast iron oneChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54888867138187730442009-11-04T18:56:51.051-05:002009-11-04T18:56:51.051-05:00I can't get a "crusty" finish becaus...I can't get a "crusty" finish because the corned beef is sticking to the bottom of the pan terribly! (it's canned corned beef) Otherwise I had soft egg top- hash this morning for the first time, and it was heavenly. Now I want this every morning!Blood Red Roseshttps://www.blogger.com/profile/01709102090936891193noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12429607543469190492009-03-19T03:43:00.000-04:002009-03-19T03:43:00.000-04:00Chef John, this recipe was ridiculously good. Than...Chef John, this recipe was ridiculously good. Thank you!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32109378943835552372009-03-08T16:01:00.000-04:002009-03-08T16:01:00.000-04:00Here, in the North East of England we have the Cor...Here, in the North East of England we have the Corned Beef and potato pie. It's the simplest yet most delicious recipe I have tried with corned beef yet.<BR/><BR/>If anyone is interested, it involves:<BR/><BR/>Boiled potatoes<BR/>Boiled Onions (with the potatoes)<BR/>Corned Beef<BR/>Pastry<BR/><BR/>You basically boiled the potatoes and onions and mix them in with the corned beef-that's your pie filling. You then make sure that you have an upper crust as well as a lower crust and cook it in the oven for about 40 mins or until the pastry is golden. Moist and divine. Also a typical recipe from the North East of England...just a thought. One of my Foodwishes :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35971742553288469342009-02-22T14:09:00.000-05:002009-02-22T14:09:00.000-05:00i always leave a little on, but maybe you boiled i...i always leave a little on, but maybe you boiled it too long? Was it good fresh? CBH is a bit "dry" which is why it's so good with the runny egg. Maybe it was actually OK? Maybe another spoon of salsa? A little more butter?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86322585050670044062009-02-22T12:59:00.000-05:002009-02-22T12:59:00.000-05:00Dear Chef John,My corned beef hash came out a bit ...Dear Chef John,<BR/>My corned beef hash came out a bit dry and it may be because i cut the layer of fat from the brisket after boiling it? Should the fat layer be left on the brisket?<BR/>Thank you,<BR/>DanielUnknownhttps://www.blogger.com/profile/17780730854957506774noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56696079141707489362009-02-22T11:31:00.000-05:002009-02-22T11:31:00.000-05:00Hi Pam, During part of my childhood I lived in Mar...Hi Pam, <BR/><BR/>During part of my childhood I lived in Marquette. I have found dozens of variations on the internet for Pasties, and once in awhile I have found them at specialty restaurants, but seldom have I seen directions for the ones I recall.<BR/><BR/>Ours were the very simplest method used by the "poor" coal workers wives, and consisted of only meat and potatoes, flavored with onions, salt and pepper, then wrapped, half circle, in dough. We ate ours with catsup to add a little extra flavor. My mom used 1/2 ground beef and 1/2 ground pork.<BR/><BR/>The ones I've had from restaurants were 'dressed up' with carrots, peas, and sometimes other veggies, and often with cooked meats like roast beef or pork roast. These were served with gravy. I can't imagine a coal worker on his lunch break pouring gravy on his pasty, so I never felt these were authentic. <BR/><BR/>I have the feeling authentic Pasties are somewhat regional, so different from one place to another. I also believe they are something that is varied according to whatever ingredients someone has on hand, or just prefers. I hope you'll share your version here. I would really like to try it.<BR/><BR/>Thanks.childsdishhttps://www.blogger.com/profile/04228671924495550120noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66003032072406308842009-02-21T23:20:00.000-05:002009-02-21T23:20:00.000-05:00yes, my email is foodwishes@yahoo.com BTW, it's i...yes, my email is foodwishes@yahoo.com BTW, it's in the contact link in the sidebar menus. thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22835481542304218062009-02-21T19:52:00.000-05:002009-02-21T19:52:00.000-05:00Not really for posting, but I can't find how to em...Not really for posting, but I can't find how to email you directly from your blog site.<BR/><BR/>I live in Michigan and have two "authentic" recipes for pasties. One of them is my Grandmother's (she grew up in the U.P.) and one my former church used when we made pasties as a monthly fund-raiser.<BR/><BR/>If you're interested, please email me at: pam_nospam at yahoo dott comGrams Pamhttps://www.blogger.com/profile/02922168081007908148noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28871628761250477452009-02-20T10:52:00.000-05:002009-02-20T10:52:00.000-05:00i'm such a boring breakfast person (cereal, the oc...i'm such a boring breakfast person (cereal, the occasional pancake). you inspire me to step up my dang game!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61676743824420065042009-02-19T23:32:00.000-05:002009-02-19T23:32:00.000-05:00there are worse mistakes :)there are worse mistakes :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91503353655477267392009-02-19T23:00:00.000-05:002009-02-19T23:00:00.000-05:00Okay update. I ate the stew meat and am currently...Okay update. I ate the stew meat and am currently brining the beef brisket. I have never liked corned beef and cabbage so had no idea how to make corned beef.Charlemangehttps://www.blogger.com/profile/08737075135982340669noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33524058524061864132009-02-19T22:37:00.000-05:002009-02-19T22:37:00.000-05:00I bought a beef brisket to make the corned beef. ...I bought a beef brisket to make the corned beef. I braised it to tenderness but the meat is more like a soft stew beef than corned beef. I will still use it for this recipe but should I have purchased a chunk of corned beef from the deli or cooked it differently?Charlemangehttps://www.blogger.com/profile/08737075135982340669noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91993331800074042852009-02-19T12:05:00.000-05:002009-02-19T12:05:00.000-05:00Gallus domesticus photoshopus. LOL.Gallus domesticus photoshopus. LOL.An Ng.https://www.blogger.com/profile/06325881067309579368noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62033815483590665862009-02-19T11:52:00.000-05:002009-02-19T11:52:00.000-05:00the egg is poached. check the link in the post.the egg is poached. check the link in the post.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3930760417941517552009-02-19T09:48:00.000-05:002009-02-19T09:48:00.000-05:00Your description of anticipation when making corne...Your description of anticipation when making corned beef, awaiting the corned beef hash from leftovers must be analogous to the sensation I get when roasting chicken. My mother was always mortified when I take a chunk of meat of a beautiful, crackling-skinned, freshly roasted bird and make a sandwich. I've always preferred the dishes with a harmonious variety to the ones with a simple protein.ghanimahttps://www.blogger.com/profile/01352570120522373982noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40325514752413753992009-02-19T06:25:00.000-05:002009-02-19T06:25:00.000-05:00how do u fry the egg? please teach me how!!how do u fry the egg? please teach me how!!Anonymousnoreply@blogger.com