Breakfast in our house is often the biggest meal of the day.  If my husband’s cooking, it’s guaranteed.  He likes to fill up a plate to over-flowing with all kinds of his favorite breakfast food staples.  Apparently, he grew up with corned beef hash for breakfast, so now it has found a regular spot on our breakfast menu.

Needless to say, I have many, many cans of corned beef hash in the pantry.  If you visit me often here, you’re aware that my husband is somewhat of a hoarder when it comes to food; especially canned food.  He can fill up the pantry with more canned goods than you can imagine.

If you’re not familiar with corned beef hash, here’s what it is.  Very simply, you’ve got corned beef, which is a salt-cured piece of beef, chopped fine, mixed with finely chopped cooked potatoes, a little onion and seasoning.  That’s it.  Typically, you take this mixture and fry it up nice and crisp in a skillet and serve it alongside some eggs, poached or fried.

Now, there’s got to be other things to make with this staple in our house other than frying it up for breakfast.  I do have one recipe that I found for a hot, oven-baked sandwich.  You just mix the corned beef hash with some onion, celery, green pepper, and chili sauce, and any other spices you like.  Top some English muffins with the mixture and put your open-faced sandwiches in the oven for 10 to 15 minutes until they get hot all the way through.  Pull out the sandwiches, lay a piece of sliced cheese on top and stick back in the oven for a few minutes.  This works really great for a hungry group of kids after school.  The cheese is the selling point.

Has anyone made a whole dinner casserole out of corned beef hash?  I guess that would be my preference if I were to try and use up some of these cans.  I can’t wait to see what you’ve got to say!