NEVER Buy Canned Corned Beef Hash Again — Try This Old LOGGING CAMP Trick

There's a can of corned beef hash in a skillet somewhere this morning. The meat is pink paste, the potatoes are soft little cubes, and no matter how long it's stirred, it never browns. That isn't your fault. You did what the can said. For nineteen years I ate Monday hash at a logging camp cookhouse, made out of Sunday's roast, and the cook never once opened a can. He did one thing with the skillet that took no skill at all. In this video: - the meat (and why the can's never browns) - potatoes boiled the day before - the onion first, by itself - the fat and the hot iron pan - salt last, and the egg wells - the press: the step that's the opposite of what the can says Use leftovers within three to four days. If you're watching salt, use plain roast instead of corned beef. Ketchup or no ketchup? Egg on top or on the side? Corned beef or Sunday roast? Tell me in the comments, and give me her name. Eat it hot, friend. It keeps you.