God, I love the stuff.
I like it plain, but I prefer to mixed it with diced onions and bell peppers when eating it as a meal.
Not that canned crap, but good CBH is great.
It’s great. I like to cook it a really long time so it all gets crispy.
I like it, though I prefer the roast beef hash in a can. I put a little hot sauce in and fry it good. It’s come in darned handy when there’s not much else to eat, once in a while (it can’t be very good for you!)
From a can?: Yummish, as long as there’s a couple of easy over or sunnyside up eggs to cut the salt a bit.
Homemade, with leftover corned beef and diced leftover red potatoes?: OMG. Food from Tír na nÓg, that is.
(Yes, I know corned beef isn’t really Irish. Bite me.)
I like to scramble a couple of eggs into it and then fry the whole thing up.
I’ve made it from leftover corned beef, but I like it from the tin just fine.
Loads of pepper. Cook 'til crispy on the bottom. Crack a couple of eggs on top, cover, and ‘poach’ them until the whites are set. (Be careful not to cook the yolks!) Eat with Tabasco® sauce.
Next day ( or two ) corned beef hash is always my primary motive for cooking corned beef in the first place. I love corned beef and corned beef hash takes it to the next level.
I’ll also eat the canned stuff ( Mary Kitchen/Hormel only ), but it is only passable, rather than a delight. Though it does amuse me that it truly is the closest resemblance to actual pet food that canned human food gets ;).
They make a braised beef variation of this at a local restaurant. It’s fookin’ great, served with home fries and a couple of over-easy cluckers. Yum.
I’ve never cooked the eggs right in it. Please accept my thanks for sharing this. I may even try it tonight. I never posted in the “what do you cook when you have’nt planned?” thread, but if I had I would’ve said hash and eggs.
A diner in my sister’s neighborhood serves (among other variations) what they call Irish Benedict made with cb hash in place of canadian bacon, and their hollandaise s house made. Hmmmm. haven’t seen Sis in a while, might be time for a visit.
YUMMY!!!, with eggs over easy. Now I want some.
Ambrosia for the Angels.
Nectar for the Gods
I may as well share this too. I don’t think it will hijack the thread.
Fry up some bacon. Chop up a large potato (or two, depending on how many you’re feeding). While the bacon is cooking, cook the potato in the microwave oven for five minutes. (You don’t have to, but I like to save a little time.) When the bacon is done but not crispy, remove it and chop it up. Fry up the chopped potato in some of the bacon grease. Add a chopped onion and fry it up too. When the potatoes and onions are done, add the chopped bacon, salt, and pepper, and mix it all together. Make a couple/few depressions and crack an egg into each one. Cover and ‘poach’ them until the whites are set but the yolks are runny. Serve with Tabasco®, of course. (Or Louisiana, or Crystal. But I like Brand T.)
I had this at a restaurant on the Cape (Cod, that is), and enjoyed hash heaven.
I’ve never had success at making my own, but will gleefully order CBH in any joint that makes their own rather than scooping it from a can and grilling it. And sometimes I’ll order it anyway if they crust it up nicely, I am just that much of a fan. One of my local breakfast places makes a hash and cheese omelet with canned hash that is yummy.
From the red can it’s great. The blue can tastes fine, but it’s not right when it comes in a blue can.
Hash isn’t my favorite way of eating corned beef, but it’s still pretty good.
Had it for the first time in Hawaii, which seems odd to me. The cafeteria at work has divine homemade cbhash, which I am powerless to pass up. Greasy salty goodness.
Definitely yummy. It must be fried until it has a nice crust on it, and then must be topped with one or two eggs, over easy. That way, as you eat the eggs, the yolks run down into the hash. Ready to be scooped onto buttered whole-wheat toast. Mmmmmm.
It’s pretty rare to find a good homemade CBH. They tend to be too dry for my tastes. But a nice greasy one out of a can, fried crispy? And the over easy eggs on top? Be still my plaque crusted heart!
Be sure to top it all with bacon and shredded cheese! 
(Just kidding. Don’t put bacon or cheese on hash’n’eggs.)