Haversack
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Corned beef hash and eggs is still pretty common at breakfast places out here in Northern California and Oregon. A couple butcher shops here in San Francisco pretty regularly sell corned beef has as well. Take it home, fry it up in a cast iron skillet so that it gets a good crust, plop a couple of poached eggs on top, and my wife is happy. Some fancy places do a trout hash or duck hash for breakfast as well.
Growing up my mother would occasionally make hash from the leftover Sunday roast. Cold roast beef, cold roast potatoes, cold roast carrots all run through the hand-cranked meat grinder screwed to the edge of the kitchen table. I always preferred it to poultus, (fried up onions and ground beef simmered with worcestershire sauce and water to create a gravy and served with mashed potatoes). Usually leftover roast beef was reserved for sandwiches.
Growing up my mother would occasionally make hash from the leftover Sunday roast. Cold roast beef, cold roast potatoes, cold roast carrots all run through the hand-cranked meat grinder screwed to the edge of the kitchen table. I always preferred it to poultus, (fried up onions and ground beef simmered with worcestershire sauce and water to create a gravy and served with mashed potatoes). Usually leftover roast beef was reserved for sandwiches.