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Hadn’t seen using milk before – good idea! Should also help with the crust if people will leave it alone and not fiddle with it.
Reading this recipe made my mouth water.
I am imagining the perfect marriage of corned beef and potatoes with savory fat slowly warming, filling the house with the smell of awesome food. Just let it cook.
My wife said no! But I did take a picture of this recipe with the hope I might convince her to try it later on.
Thank you again for sharing these old recipes!
When corn beef goes on sale around St Patrick’s Day I buy usually about 30 lbs of it and I can it in pint jars. Part of having some non-perishable protein on the shelf. It gets rotated usually as corned beef hash.
I appreciate “This slow process of heating the hash gives it a flavor that can not be obtained by hurried cooking.”
This true for so many things in our lives. Slow is good, slow is powerful, slow leads to richness.
I will drop my hurry today.
Carry on in grace