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.|