Food Blog for a Day

As an homage to fellow blogger Gweenbrick, I've decided to become a food blog for a day.  It was purely a business decision: those food blogs are ratings juggernauts.

Because I don't actually cook, perhaps some readers will feel I'm reaching.  I would disagree and instead argue that I did extensive research in the area:  I watched Joe.  Paying careful attention to my husband, I took special notes as he masterfully transitioned our leftover corned beef into the ultimate hangover recovery food: a corned beef hash skillet.  With a late night of friends, cards, pina coladas, and wine coolers, Joe got us all back on our feet with a high-fat, sodium-enriched breakfast of southside champions.

As I do not have any experience in translating cooking instructions to the written word, I will now demonstrate with pictures the steps you need to make your own "The Day After Hash."

First, you take the stuff you already made...

I actually helped with this part.  I dumped 5 cans of 7-Up on the meat and potatoes and cooked them for 5 hours at 350 degrees in a big oven-safe dish.

Then you eat some and put the rest in a plastic container in the refrigerator for 24-48 hours.   In the interim, pull out a big giant pan that looks like this:

This was the first birthday present I bought for Joe - a $60 cast iron skillet.  I feel he had ample ample warning about my culinary deficiencies, and sacrificed his right to complain years ago.

After your meat and potatoes are ready to be removed from the fridge, you're going to hack them up (Joe used the word "cubed").  I think he put some butter in the pan.  As far as other ingredients, I noticed the oregano, garlic, and cayenne pepper bottles were sitting on the counter when I cleaned up, so I'm fairly certain you put some of that in, too.

At the very end, you drop fried eggs on top your skillet.  I don't know how to make a fried egg, but I did have to put a spatula in the dishwasher.

So there you have it.  Here's what it is supposed to look like when you're done.  I added the umbrella because every great food blogger should have a signature move. 

It looks a little like dog food, but our vision was fuzzy from Euchre and Wine Coolers, so we didn't care.

 Bon appetit!