Hash glorious hash

hayley11

Oh I can't stand Spam, it's so disgusting! My OH loves it though!

Paulie'sGirl

This is really interesting

My OH is from Derbyshire, and he makes hash like a stew. Possibly closer to a really rank bolognes (can you tell I'm not a fan?)

I'm from further North, Co Durham / Teesside, and to me hash is the fried thing, more like Bubble and Squeak.

For info, I understood the squeak to be from the cabbage and the sound it makes in the pan. Not sure how the spud bubbles though... (was on Two Fat Ladies )

I dont like corned beef, I make it with leftover roast meat.

I don't think I've ever eaten Spam, is it like Pek?

PGxx

thriftlady_2

Well if Marguerite Patten makes it like me I must be right Wouldn't want to argue with a national treasure.

Ingredients in Spam

89% pork
salt
starch
water
ham
stabiliser:trisodium diphosphate
flavourings -doesn't say what?
antioxident:sodium ascorbate
preservative:sodium nitrite (I think this is saltpetre which is in bacon and ham)

Yes, full of chemicals, but not much more than ham or other cured meats

hypno06

I got back into making corned beef hash after a visit to a restaurant where they were charging £11.95 for a portion :eek:

Often tins of corned beef are on BOGOF at the supermarket so a mega cheap meal...my version of hash is the "non-liquid" one, fried up in a pan. When I was a child, my mum made it more like a shepherds pie with a tin of baked beans mixed in with the corned beef, with potatoes on the top and whacked in the oven.......

My bubble and squeak though is just sprouts and spuds, fried up with an egg on the top

Both corned beef hash, and bubble and squeak freeze really well too, so absolutely no danger of any wastage :T

Bambi234

Its been a while since i posted and now the GF has found the benefits of this site. i thought it was time to get myself back on track. And you cant get much more simple and cheap than hash Thanks thriftlady for giving me the kick up the rear end i needeed.:j

CravingSaving

hayley11 wrote: »

Oh don't know? :rotfl: It's just what I call potato/corned beef ash Why how does everybody else make it?

I dont care what you call it, it sounds delicious and you are making me hungry!!!

thriftlady_2

hypno06 wrote: »

I got back into making corned beef hash after a visit to a restaurant where they were charging £11.95 for a portion :eek:

Oh my word ! It may have been homemade corned beef though.

BTW corned beef is so called because it was preserved with 'corns' of salt or coarse grains of salt. I believe that in America corned beef is not the same but more like salted brisket.

hypno06

thriftlady wrote: »

Oh my word ! It may have been homemade corned beef though.

For that price, I would hope it was from a cow that had led a life of absolute luxury too!!!

belfastgirl23

Hash means something entirely different here - you might eat it but you'd probably be hungry afterwards

pavlovs_dog

i love hash with a poached egg (runny yolk is essential) and baked beans.

edited to add: hash here (south wales) has one of two forms

1) the bubble and squeak (ie 'dry' mashed potato based) food variety
2) marijuana