Corned Beef Hash

[gbrown]

FWIW, Wal-Mart has the Great Value brand of corned beef for $3.48 a can. I picked up a can, or several. It's good until 2021!

It's got a date on it? That stuff has the has the half life of uranium!

[oldscool]

Cans used to be considered good if they were not bulged or leaking. No dates.

[dragon813gt]

Cans used to be considered good if they were not bulged or leaking. No dates.

This is still the case. Most dates are "best buy" and not expiration dates. There will eventually be degradation but canned goods last many many years.

[MaryB]

How's the flavor om the Walmart brand compared to Mary's Kitchen(my favorite for canned).

[Xringshooter]

It's ok, actually probably made by the same people just a bit different recipe. Fried up with an over easy egg, tough to compare. I like the Mary's Kitchen if I don't have any left over corned beef (love corned beef) to make my own.

[woodbutcher]

Was going to pick up some corned beef the other day.THEN,I saw the price for a 1lb can.WalMart store brand was $3.68 for a can.Hormels was more.That`s just legalized robbery.It can sit on the shelf till it rots.
Good luck.Have fun.Be safe.
Leo

[Lance Boyle]

I wouldn't pay that either. Check Aldi's hash if you have an Aldi's store.

[Lance Boyle]

This is still the case. Most dates are "best buy" and not expiration dates. There will eventually be degradation but canned goods last many many years.

The only canned goods that give me concern are your high acid foods like tomato products and pineapples. I've had cans in date eat through both. Never saw that as a kid but I seem to have a can let go every couple years. What a mess too.

[dragon813gt]

The only canned goods that give me concern are your high acid foods like tomato products and pineapples. I've had cans in date eat through both. Never saw that as a kid but I seem to have a can let go every couple years. What a mess too.

That's why all my tomatoes get canned in glass mason jars

[gwpercle]

Was going to pick up some corned beef the other day.THEN,I saw the price for a 1lb can.WalMart store brand was $3.68 for a can.Hormels was more.That`s just legalized robbery.It can sit on the shelf till it rots.
Good luck.Have fun.Be safe.
Leo

Wally Mart Great Value is $1.98 for the 15 ounce can and the reviews were pretty good. I'm going to give it a try.
I have found I actually prefer some of the Great Value products to the name brands.
I have been a Spam lover my whole life and tend to be brand loyal but tried the Great Value canned Luncheon Meat ( after a hurricane supply run cleaned the shelves of spam) and I hate to say it but it was good and I liked it.
Gary

[308Jeff]

I have found I actually prefer some of the Great Value products to the name brands.

I as well. Their white bread is pretty darn good.

[MaryB]

Great Value tuna is really good too. and usually a LOT less money!

[texasnative46]

gwpercle,

Fwiw, the BEST TASTING canned refried beans that I've ever found are the HEB house brand for 58 cents a can.

LOTS of store brand items are A-OK.

yours, tex

[OnHoPr]

One of my favorite meals. Anyone have a recipe for some "from scratch"?

From scratch, ehmmm. Do you all know what the corn beef is made with? lips and *******. I guess briskets could come close to "from scratch". Basically corning meat just about destroys, covers, or eliminates any basic structure of the initial meat started with. It is basically just curing meat with salt. Sometimes fats are left on like the briskets that might add to the flavor of a dish like a corned beef dinner. But, a corned beef dinner taste nothing like beef.

So, you could take any meat source and corn it with salt. I take all my deer shank meat and other similar scraps when butchering deer and cut it up into small pieces. Get a five gallon bucket, fill it 2/3 with water, add enough Tender Quick to almost float an egg, add a generous Tbs or more of pickling spice (if that may float your boat), stir, then add meat. When the meat starts to sink or mid depth take it out. Rinse if you want. Really the salt solution or its intensity, the length of time on the soak, and the choice of the rinse is where salt becomes to the palate, too salty or not salty enough. Experimentation is needed at this process to you own palate. Something like cooking up a silver stream for the gun you just bought in the spring and needing to figure a load for the fall deer season. You can play with other spices as well. Can in 1/2 pints or pints depending on your possible corned meat consumption.

Finely dice enough taters for the pan you would be using, pour a little oil in, chop up an onion, and add a meaty portion of your corned product and cook with cover slowly just about when the taters are done then turn up the heat and crisp the hash. When you do the process to your liken it can get pretty tasty with "Ah , I ate to much and can't breathe after breakfast" tendencies.

The canned corned meat can also make decent sandwiches. Along with a variety of tablefare uses. Like maybe when the cheese and crackers come out with the salamis, pepperoni, braunschweiger, and the cold dark beer for supper.

Diver ducks, Mergansers, coots, bad tasting wild hogs or their leg parts, porcupine, possum, whatever meat that is really not palatable tablefare is a candidate for this process. Or, if it is too sinewy for the grinder, corn it.

[Echo]

Small potato, diced in 1/2" dice, browned in bacon grease, add teaspoon of garlic (from a press), stir in some, 1/2 can of room temp corned beef, stir in and cook until sorta crispy. Serve w/tabasco & ketchup...

[shaner]

Small potato, diced in 1/2" dice, browned in bacon grease, add teaspoon of garlic (from a press), stir in some, 1/2 can of room temp corned beef, stir in and cook until sorta crispy. Serve w/tabasco & ketchup...

Mmmmmmm boy howdy sounds delicious

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[ol skool]

Small potato, diced in 1/2" dice, browned in bacon grease, add teaspoon of garlic (from a press), stir in some, 1/2 can of room temp corned beef, stir in and cook until sorta crispy. Serve w/tabasco & ketchup...

Eggs over easy...

[shaner]

Eggs over easy...

Might as well throw couple biscuits on too

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[43PU]

As j was reading your post I was thinking to my self he must be from the south and low and behold from my neck of the woods but I'm from Ashland, my corn bread recipe is

1C cornmeal
1C self rising flour
1/2 C sugar
1C milk
1 egg
put about 2 table spoons of Crisco in your CAST IRON skillet (about a 8")pre heat oven ton350 an d get your skillet nice and hot pour in your mix (you want it to start cooking on the edges when you pour it in) bake until done around 35-40 min. And you will have the best cornbread ever and by the way I'm 31 and

I prefer to make my own hash.

Cook in oil, maybe 1/4 cup
5 medium potatoes diced
1 good sized onion diced
parsley to taste
salt and pepper to taste

when this is cooked
.

add a can of corned beef
cook until blended well

cornbread to go with it

1 cup yellow meal
3/4 cup flour
1/8 cup sugar, can omit
mix with fork

milk enough to make a thick batter
mix

1/8 cup melted bacon grease, added last, stirred well

pour into a cast iron skillet greased with bacon grease

back on 425 until edges a crispy and top is golden brown

Thats the way we do it. Mom taught me, she is from the georgia mountains.

~Bazoo

[MaryB]

Crisco???? Nahhh! Bacon fat!!!