My first time eating Roast Beef Hash. It’s not as salty as Corned Beef Hash. I think I like it. I can season just the way I want it, whereas Corned Beef can be a little too salty sometimes straight from the can. I learned from Rob the Bruce that you need to have a decent amount of oil in the pan to crisp it up just right. And I learned from Alton Brown that you want to wiggle it around the hot pan while creating a crispy crust so it won’t stick. That was from his fish show.
Skillet Face is Roast Beef Hash, two sunnyside eggs for eyes, tator tots I mashed up and Sriracha hot sauce for bloody lips.
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