Let's hash this breakfast thing out together.

 I think I've mentioned before that I'm allergic to MSG. 

This is my one indulgence to the allergy...

 

If you're like me, you're not afraid to suffer a little to enjoy something you love, and with me, it's this. I could eat Corned Beef Hash every day of the year. On toast. With eggs. With pancakes. In a sandwich. Through a friggin' straw. I'll take it.

Here's my hack for making it for myself. I take one can of Mary Kitchen (usta be Broadcast) Hash. Take two medium red potatoes diced in to 1/4" cubes, 1/2 cup chopped onion. 1/2 cup cup chopped red or green pepper. Little oil in the pan, starting browning the potato cubes. After the first side browns, flip 'em and add 1/4 cup water to the pan - that'll start boiling them a bit and help hasten the potato cooking time. When potatoes are done in about 10-12 minutes, add onion and peppers  and stir till onions are yellowish. 

Now - dump the whole can of hash into the pan with the potato mixture, stirring and mixing it until it gets to your desired doneness. I like mine just short of well done so the outside kinda crispy. 

 

Adding the extra potatoes and veggies stretches the contents of the can in to three or four good-sized portions, and it doesn't diminish the flavor of the hash. If anything, it adds another layer of taste and texture to it. There - you got my secret. Try it out for yourself and let us know how it turned out.

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That's easily a buck less per

can than anywhere else...

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