CBH is more of a main dish in Colorado. But it’s hard to get homemade sometimes.
If it was a side dish, I would definetly take the CBH, since it has potatoes in it anyway.
corned beef Hash is a lunch item for me. Often with fries or corn on the cob.
I like hash browns and look forward to them at Dennys. We’ve never cooked them at home.
Corned Beef Hash,two lightly basted eggs and rye toast for me, please.
I didn’t have corned beef hash until I moved to New England, where it tends to be a staple in any of the hundreds of “rail car” diners here. And it turned out I like it a lot, particular with runny fried eggs and a couple of slices of toast.
What’s ironic is that my username is an inside joke, so I’m not from Ireland and my heritage is only a small part Irish.
I understand what corned beef is - I’ve looked it up before. I’m familiar with the concept of corned beef sandwiches, as well as corned beef and cabbage.
Thinking about it, salt-cured beef doesn’t sound horrible. Hormel mush-in-a-can sounds less appealing.
I suppose hashing it up with potatoes for breakfast makes sense, I’ve just not heard of it before.
When I was a kid, corned beef hash topped with a poached egg was one of my favorite lunch dishes. But for the past 20 years or so I’ve rarely touched red meat, so I’ll take the hash browns.
Nah - all the way!
That’s scattered, smothered, covered, capped, topped, chunked, peppered, diced, and countried! Although I suppose you could do a one or the other with the gravy and chili.
I haven’t eaten beef in almost 25 years so easy choice.
Perhaps my eyes just skim over it on menus since it isn’t an option for me but I can’t remember the last time I saw corned beef hash as an option (side or entree) on a breakfast menu.
Hashbrowns.
Served the way Denny’s makes them when you ask for “covered and smothered” - doused in a liberal helping of grilled onions, shredded cheddar cheese, and country gravy.
Definitely hashbrowns. I use them so soak up the yolk of my over-easy eggs.
You could have included Scrapple in your poll, instead of those two abominations to breakfast. You haven’t heard the last of this. :mad:
Ketchup on hash is wrong.
This is also wrong.
This is correct.
I’m used to hash being a main dish also so if I’m having pancakes, waffles, sausage, bacon, biscuits and gravy and eggs then as a side it’s hashbrowns all the way.
Hashbrowns, done.
Corned beef hash is a main dish, not a side. Up here, hashbrowns seem to be cubed potatoes with onions. I prefer grated potatoes, either loose or shaped the way McDonald’s does.
Anyway, I had to vote hashbrowns because they’re the only side listed.
I did a doubletake because as old as I get, I still think of corned beef/corned beef hash as pork even though “beef” is right there in the name. Growing up, I thought brown=beef and pink=pork. It doesn’t help that Mary Kitchen sells corned beef hash (pink) and roast beef hash (brown). :smack:
Gimme them taters!
Hash browns, all the way!
For me, corned beef hash isn’t a side dish - it’s the main dish.
But aside from that quibble, I’m not all that fond of traditional corned beef hash. For me, it’s the equivalent of smelling bacon and being served tofu bacon bits. It just doesn’t live up to its promise, and I would really be happier getting corned beef and hash browns cooked separately.
That’s essentially how I prepare it at home: hash browns on the plate first, slices of corned beef laid over the potatoes, over-easy eggs on top.
I’m basically on low sodium/lower fat so for me corned beef is a major guilty pleasure. Plus I just like my eggs (another forbidden) over it more than hashbrowns.
I’ve never had CBH either, but I’ve been on a decade-long quest to figure out how to make excellent hash browns, and I’m getting there. Homemade hash browns, fresh-grated and fried in butter/olive oil, cooked in a skillet-filling pancake–that’s some good eatin!