@@ominousbiscuit my friend, I don't use the canned, I buy an appx. 1/2 inch thick cut of corned beef slice(s) from the deli, depending on how many folks I have to feed, we have 5 grown children, 3 men, 2 ladies & they like my corned beef hash( if they say they will come to house for supper), a lot of taters with us being Irish, which will fill you up, but I understand being on a tight budget, God bless you & yours & please stay safe my friend, btw, if you figure up the price per ounce/pound, the deli corned beef is the better, most economical price, & here in Rural Kentucky, we grow our own taters, but if not, you can get a 10 pound bag of russet taters for $ 3-4 dollars.
Chef John, you said, concerning the ground beef, "ideally from a grassfed cow, since according to nature, that's what they're supposed to eat." I can only interpret that as a slight against corn-fed beef. Mayhaps, you need to be reminded that corn is a grass.
Tried this dish a few time. Do not skip the mushrooms or the bell pepper, those are NOT optionnal ingredients. In case you were wondering, tomatoes are alright in this dish, but nothing to write home about.
I have a pound of ground beef in the fridge, and I could not decide what to do with it. Do I have potatoes? Check! Red and green bell pepper? Check! Mushrooms and onion? Check! This video landed with coincidental precision. Thanks Chef John!
Let us know how it turned out! This from a human owned by a cat who just drank from the cat's glass instead of the human's glass, both of which reside on the computer desk. Oh well, not much worse than going out in the world with a freshly washed mask that somehow has cat hair embedded on the breathing side. I'm just jealous, okay?
@@rhettlover1 Just between you and me, I went to make the magic and the beef looked a little suspect, so I had to let the old cow go. I'll get some fresh tomorrow and post the results. I haven't had to deal with cat hair for about four years, she's resting in the back yard. Missing her right now, so I'll send a little reciprocal jealousy.
Tip for the masses: feel free to cube and then crisp soggy left over french fries en lieu of dicing potatoes. I rarely end up with leftover fries, but when I do they always turn into hash.
What we call ”pytt-i-panna” (mix-in-the-skillet) in Sweden. Often made from leftovers and an onion served with a fried egg. Great variation this though!
If there are too many things in your fridge You may need to cross a sacred food bridge You have veggies to dice And some burger is nice Enjoy a hash, with cayenne (just a smidge)
This gives me the--until now unconsidered--idea of grinding up some uncooked corned brisket into mince and using that for this or other ground beef experiments. Or possibly abominations. Edit: Also, this looks great!
If you want it to tast a lil more like a corned beef hash. Add a grinded blend of peppercorns, a little bit of cloves, coriander seeds, mustard seeds, bay leaf and a touch of cinnamon.
Man, I remember upthumbing these videos while they were still in the teens. Now John "Mr. Food Wishes" Mitzewich puts a video up and it gets 20k or more upthums an hour. Way to succeed Chef. You are an original.
Fun fact: More than 90% of all beef sold in the US is grass fed beef. Its not the exception. Its the rule. Why? Because growing cattle on grain is expensive and cattle don't do as well on grain as they do grass precisely because their 4 chambered stomachs are specifically evolved to digest grass and legumes. If you were take a drive through American's top 3 cattle producing states, which are (in order) Texas, Nebraska and Kansas, you would see oceans of grassland that stretch in all directions from horizon to horizon dotted with herds of happy cows munching away on grass. When winter comes and the grass isn't as nutritious, cattle are fed hay grown over the Spring and Summer. Is there a time when cattle are fed grain such as corn or a grain-based feed? Yes. When the cattle are rounded up and sorted for sale, they spend anywhere from a few days to 10 or so being fed a high fat, high protein feed in order to pack on a few last minute pounds. This is gone because cattle are sold by weight on the hoof. So, a few extra pounds per animal in herd of a few hundred or few thousands animals adds up. So, if you're in the grocery store and you see beef that's labeled "grass fed", its a marketing ploy to get you to pay more for the same beef.
I was with you until the last part, grain finished beef has a mellow flavor and more fat generally, the same cut will usually be a little larger as well. Marketing BS comes into play but aside from that, most people in the U.S. prefer grain finished beef and a lighter beef flavor. It's not the only reason but certainly one why beefalo and bison never took off. (I love ground bison) I agree with you on most of what you said but there is a difference in the two as far as I can tell, filtering out the difference in packers and runs, marketing etc... A stark difference and one that really benefits profit wise was moving to Cryovac and wet aging, they pass all that purge down the line, minimal moisture loss, efficient as hell... subprimals can be put into boxes and distributed and stored based on need... The quality isn't the same though, dry hung beef, all else being equivalent is always better, but it's a thing of the past unfortunately and isn't the future.
I like this, but I've always found that it's basically a filler for some sort of other food vessel. Stuff a pepper, stuff a wrap or tortilla or taco shell or other stuffable stuff.
@@donhancock332 when I saw the word "hash" I thought "a rave from the grave, a blast from the past"! Ah those were the times when hash, cooking with herbs and grass-fed had totally different meanings...
One Hash Tip I never see done but I always do is make slight wells in the hash and crack the eggs into those wells, cooking the eggs from steam from the hash itself, personally i like the potatoes very well done so i put in a tsp or so of water splash of water and put a lid on the pan to finish it up with the heat off.
I wouldn't go as dark as Chef John would with the meat and potatoes or even put an egg on here because I'm not really an egg person, but overall that was a very nice recipe!
Stoner in cafe: "You should get some hash man, you can't go wrong." Stewie: "Not true. Ground meat can go very wrong for me very quickly, and everyone will suffer the consequences!"
Or just use the potato to make a mash that goes on top, throw some grated cheese on top, put it in the oven so the cheese gratinates, and you got some latin american style absolutely KILLER Shepard's Pie.
Interesting! A lot of countries probably have a version of this. In Sweden we have something called "pytt i panna", which is basically the same thing (potatoes, onion, meat and/or sausage), served with a fried egg and pickled beets.
It ain't just you, friend. I've always hated fried or poached eggs. And even my scrambled ones have to be on the dry-ish side. There's just something my brain doesn't accept about a runny egg, it screams raw to me. I know they are perfectly safe, and yet even the visual of this makes me audibly gag. Ditto for eggs added to beautiful ramen bowls or on top of fried rice. I JUST CANNOT.
@@SuZiKaT22 I totally sympathise, I've had to cook fried, poached, boiled and runny omelettes for others but for myself I cook scrambled eggs in a bain-marie to ensure complete cooking and creamy texture, I stuff omelettes with hot, cooked mushrooms or whatever filling to ensure thorough cooking, Even avoid egg used as binding in cooked recipes whenever possible. I glaze with milk if I can. Yep, I hate runny yolks.
You could have used this video to introduce a discussion on the Maillard Reaction regarding the darkly browned meat. I will try this recipe soon. Thanks.
I went to an organic Market where squares of turf (grass) were on sale at a huge price. Presumably to infuse in gutter water for the whole, organic, locovar experience
You might not agree, but If you can add a splash or two of Worcester and or some liquid smoke to the beef mince and the onions to give it a better flavor and color it is so much the better. I made your version and I liked it on a bun like a sloppy joe and the poached egg as the sauce. It was mind blowing. You are such a genius of simple and satisfying comfort food, especially during a time of intensive tyranny such as we are living through right now I just want to thank you for helping me through this. My parents are both gone, but I feel your voice comforting millions of people who are watching this video and I forget about the horrors of it. Thank you . You are so much more than just a Chef. I don't know what, but you are more.
Yes. Green bell peppers are a type of sweet peppers and are the least flavored (and most boring) of the sweet peppers (in my opinion). Poblano is not a bell pepper and can be a teeny tiny bit spicy to some and has more flavor than a green bell pepper. I think poblano would be fantastic in this hash!
Basically everybody in the capsicum family from bell peppers to ghost peppers produces some amount of heat, but the bell peppers produce so little for how big the fruit is that is not noticeable. Poblanos are basically one step down the size chain from bell peppers and so have a barely noticeable amount of heat. It's basically an inverse relationship, the bigger the pepper the milder the flavor, and the very smallest chilies are the most powerful in terms of their capsaicin content. I have a tendency to substitute poblanos for green bell peppers in a lot of recipes just to make them more interesting, they're good grilled with onions alongside some sausage or a cheese steak.
Oh you poor poor partridge! Real hash is sooo much better! Especially if you have some bacon drippings to fry in Like the difference of a can of biscuits and homemade with butter flaky ones.
Been making hamburger hash and eggs for a few years now and I like it better than corned beef. The quality of the corned beef I have been able to get has not been good so I stopped buying it but I love hash and eggs so I had to come up with an alternative and thus my hamburger hash. At some point I am going to do it and smother it with sausage gravy....YUM! I am so thrilled to see you do a version cause I love your videos. Stay safe and healthy. From Central New York.
That dark mass of goodness with the green garnish and a dash of red pepper on top of the egg makes it as look as colorful as it looks tasty...
Lol
“I should have ran out and bought a lottery ticket.”
“But i didn’t. I was afraid I would win.”
😆👏
What he actually said was, "But I dint".
@@allencasey6981 Just wondering.... Iz a dint anyting like a dunt?
Was hoping he said "Have RUN," but no, he did say "have RAN."
Chef John is a National treasure!
Chef John is the Graham Nash of the Hamburger Hash. "Teach Your Children" to make this dish, if they're old enough
Now that is some properly browned ground beef! Looks good!
Chef John: "It's NOT burnt."
Doing this with sausage is truly delicious. I use onions, peppers and celery.
Chef John, nice recipe, I prefer corn beef in place of ground beef, being Irish & all
Same, but in America one can of corned beef is approximately one day's wages at the moment
@@ominousbiscuit my friend, I don't use the canned, I buy an appx. 1/2 inch thick cut of corned beef slice(s) from the deli, depending on how many folks I have to feed, we have 5 grown children, 3 men, 2 ladies & they like my corned beef hash( if they say they will come to house for supper), a lot of taters with us being Irish, which will fill you up, but I understand being on a tight budget, God bless you & yours & please stay safe my friend, btw, if you figure up the price per ounce/pound, the deli corned beef is the better, most economical price, & here in Rural Kentucky, we grow our own taters, but if not, you can get a 10 pound bag of russet taters for $ 3-4 dollars.
I'm confused, when am I supposed to add the hash? Because when my hamburgers look like this, I already had too much.
asking the real questions right over here.
And as always, Chef John, I've enjoyed thoroughly!
Chef John, you said, concerning the ground beef, "ideally from a grassfed cow, since according to nature, that's what they're supposed to eat." I can only interpret that as a slight against corn-fed beef. Mayhaps, you need to be reminded that corn is a grass.
Wow looks delicious thanks for sharing god bless you dear
Not unlike a Danish biksemad made with leftovers 😊 We serve it with a fried egg and HP sauce.
What is HP Sauce?
My favorite meat for hash is pan breakfast sausage, preferably something with a nice note of sage and a bit of spice.
Since I’ve got an entire prime brisket brining for corned beef, this one will have to wait.
By the way guys, Deep Dark Browning will be playing at Gabe's this weekend, no cover charge
Never heard of this dish before, but it looks satisfyingly damn good.
Yummy in tummy
Brilliant
Yum.
Looks awesome, can u pls tell me the brand name of the plate pls
Yeah ,man!
Throw some eggs and cheese on there, then a quick blast in the oven and that's breakfast!
Godangit John you're making me hungry.
Do you have any recommendations for pans?
Looks a bit like sisig. Very nice.
Tried this dish a few time. Do not skip the mushrooms or the bell pepper, those are NOT optionnal ingredients. In case you were wondering, tomatoes are alright in this dish, but nothing to write home about.
This would be great on corn tortillas with some lime and cilantro.
Yeah it would..😋
I'm thinking flour myself.
Yes !!!! Hash tacos. Gonna make that for lunch.
I was thinking corn tortillas, too, but without the cilantro and only a tiny touch of lime!
And tequila sunrises....
I have a pound of ground beef in the fridge, and I could not decide what to do with it. Do I have potatoes? Check! Red and green bell pepper? Check! Mushrooms and onion? Check! This video landed with coincidental precision. Thanks Chef John!
Isn't that nice when that happens? Now you're obligated to leave a review
Serendipity.
The FoodTube solstice, when the ingredients in your fridge and the ingredients in the video align once every 200 years
Let us know how it turned out! This from a human owned by a cat who just drank from the cat's glass instead of the human's glass, both of which reside on the computer desk. Oh well, not much worse than going out in the world with a freshly washed mask that somehow has cat hair embedded on the breathing side. I'm just jealous, okay?
@@rhettlover1 Just between you and me, I went to make the magic and the beef looked a little suspect, so I had to let the old cow go. I'll get some fresh tomorrow and post the results. I haven't had to deal with cat hair for about four years, she's resting in the back yard. Missing her right now, so I'll send a little reciprocal jealousy.
“In the game of Hash, whoever uses the most ingredients: wins!” :D
Excellent 'clean out the fridge' dish.
I only have the onions and eggs...🤣
@@christianrosfontanus9773 you can still make something yummy
Tip for the masses: feel free to cube and then crisp soggy left over french fries en lieu of dicing potatoes. I rarely end up with leftover fries, but when I do they always turn into hash.
Very nice
When I make corn beef hash I air fry my cubed potatoes then add to wet mixture per serving.
No such thing as left over fries...
Could not agree more!!!
I didn't want to start a *beef* here with one of my terrible puns..
But Im sure we could still *hash things out.*
@ Passion for food, Graham, good one pal, can't eat this, hash is illegal, lol, just like cannabis chocolate brownies
@@stevelogan5475 haha, nice one *BUD!* 😉
And if we can't hash it out we can fork it over. And not mince our words.
You don't want to start a beef, because you're chicken?
@@chuckwilliams6261 no, its because the pan's too small, there's not mushroom.
The southerner in me wants to toss the entire thing into a pan of homemade gravy and pour that over biscuits.
You had me at gravy 👌
Go for it, you are after all the Humphry Davy of your hash 'n' gravy
Well that's just you cookin!
Yeah, I was thinking that gravy would be Perfect for this!! 🤠👌
When Southern Americas say "biscuits" I always assume they mean the things we dunk in our cup of tea! 😂
What we call ”pytt-i-panna” (mix-in-the-skillet) in Sweden. Often made from leftovers and an onion served with a fried egg. Great variation this though!
In the US, hash like this is usually served for breakfast with eggs, as well!
The Ikea restaurant serves that with a nice dollop of sour cream. I think theirs is mostly carrots and some other vegetables but it's really nice
In Denmark we call it "Biksemad"
Bixemad is leftover heaven . Eggs, mustard and leftover meat with boiled potatoes is "top doller" .
Pytt i panne in Norway, too😀🇳🇴usually cubed ham, potatoes and onion...then of course, add what you want!
I didn't even realize that was a poached egg. I thought it was crème fraîche or sour cream
Though, just as likely to taste as good as the poached egg.
But sour cream with fried beef would taste yuck🤮🤮
@@souvikdeb2523 I love the combination...
@@wildshadowstar Maybe better, or both?
"I'm a chef, Jim, not a geometrist!"
Dammit, Spock!
Whoever adds the most ingredients wins? Hang on while I grab the bacon...
Yes! Add bacon!!
If there are too many things in your fridge
You may need to cross a sacred food bridge
You have veggies to dice
And some burger is nice
Enjoy a hash, with cayenne (just a smidge)
Since you added the egg, you could throw in some spinach, and it would be a cousin to a "Joe's Special."
That’s a good idea. I’m doing that when I make this. Wherever you can get those leafy greens in, eh?
This gives me the--until now unconsidered--idea of grinding up some uncooked corned brisket into mince and using that for this or other ground beef experiments. Or possibly abominations.
Edit: Also, this looks great!
I think the brisket needs some long slow braise to tenderize first...
If you want it to tast a lil more like a corned beef hash. Add a grinded blend of peppercorns, a little bit of cloves, coriander seeds, mustard seeds, bay leaf and a touch of cinnamon.
Man, I remember upthumbing these videos while they were still in the teens. Now John "Mr. Food Wishes" Mitzewich puts a video up and it gets 20k or more upthums an hour. Way to succeed Chef. You are an original.
Bro go and watch other food youtubers. Most of them reference chef John all the time. He's like a guru in the community.
Fun fact: More than 90% of all beef sold in the US is grass fed beef. Its not the exception. Its the rule. Why? Because growing cattle on grain is expensive and cattle don't do as well on grain as they do grass precisely because their 4 chambered stomachs are specifically evolved to digest grass and legumes.
If you were take a drive through American's top 3 cattle producing states, which are (in order) Texas, Nebraska and Kansas, you would see oceans of grassland that stretch in all directions from horizon to horizon dotted with herds of happy cows munching away on grass. When winter comes and the grass isn't as nutritious, cattle are fed hay grown over the Spring and Summer.
Is there a time when cattle are fed grain such as corn or a grain-based feed? Yes. When the cattle are rounded up and sorted for sale, they spend anywhere from a few days to 10 or so being fed a high fat, high protein feed in order to pack on a few last minute pounds. This is gone because cattle are sold by weight on the hoof. So, a few extra pounds per animal in herd of a few hundred or few thousands animals adds up.
So, if you're in the grocery store and you see beef that's labeled "grass fed", its a marketing ploy to get you to pay more for the same beef.
Top five beef producing states are Texas, Oklahoma, Missouri, Nebraska, and South Dakota in that order.
This is really interesting, so the whole grass fed beef or grass fed butter is just marketing and to price higher?
I was with you until the last part, grain finished beef has a mellow flavor and more fat generally, the same cut will usually be a little larger as well. Marketing BS comes into play but aside from that, most people in the U.S. prefer grain finished beef and a lighter beef flavor.
It's not the only reason but certainly one why beefalo and bison never took off.
(I love ground bison)
I agree with you on most of what you said but there is a difference in the two as far as I can tell, filtering out the difference in packers and runs, marketing etc...
A stark difference and one that really benefits profit wise was moving to Cryovac and wet aging, they pass all that purge down the line, minimal moisture loss, efficient as hell... subprimals can be put into boxes and distributed and stored based on need...
The quality isn't the same though, dry hung beef, all else being equivalent is always better, but it's a thing of the past unfortunately and isn't the future.
Thank you Professor Peabody!
Well, this was one of the most interesting comments I've read on UA-cam lately. Thanks for sharing your knowledge! 🥰🤗
looks great. I would add a few shakes of Tabasco and Worcestershire sauce at he end
And Gravy!!
"The Flash Gordan of your hash sortin'."
Gold medal, sir!
Grass fed, corn finished. Change my mind
Crustification is everything!!!
#thereisflavorinthebrown
I like this, but I've always found that it's basically a filler for some sort of other food vessel. Stuff a pepper, stuff a wrap or tortilla or taco shell or other stuffable stuff.
WHERE'S THE TOAST ?!!!!!!! You can't serve hash without toast !!!!!!! It's like playing don't fear the reaper WITHOUT COWBELL !!!!!!!!!!
this is my bulking meal. you can improve this by using bacon grease as your oil in the beginning, too.
just got some new headphones and wow was I missing out on Chef John speaking straight into my ears
Congrats 😀 watch out for the surging volume on the dang ads
You are the Monster Mash of your Hamburger Hash!
You are the Crosby, Stills, and Nash of your hamburger hash.
I'm sure they had some hash at Woodstock.
@@donhancock332 when I saw the word "hash" I thought "a rave from the grave, a blast from the past"! Ah those were the times when hash, cooking with herbs and grass-fed had totally different meanings...
I AM WORRIED ABOUT NOT GETTING ENOUGH CALORIES!
This is why I love this channel....Hash, stews, dumplings, sausages and mashed potatoes...the recipes that make life worth living...thanks a million.
I usually make this with breakfast sausage and frozen potatoes O'brien.
"Brown food tastes good." Chef Anne. "The browner, the better." Chef John. I concur.
What color is flavor?
Brown.
watching this video while smoking some hash,, looks dang good
One Hash Tip I never see done but I always do is make slight wells in the hash and crack the eggs into those wells, cooking the eggs from steam from the hash itself, personally i like the potatoes very well done so i put in a tsp or so of water splash of water and put a lid on the pan to finish it up with the heat off.
"One of the most delicious hash experiences"
Action Bronson has entered the chat
This looks like a real winner. Gonna give this a try soon.
I wouldn't go as dark as Chef John would with the meat and potatoes or even put an egg on here because I'm not really an egg person, but overall that was a very nice recipe!
_You are, after all, the balderdash of your Hamburger Hash!_
Stoner in cafe: "You should get some hash man, you can't go wrong."
Stewie: "Not true. Ground meat can go very wrong for me very quickly, and everyone will suffer the consequences!"
Huzza! I believe I speak for all my peeps who enjoy a good ol’ maillard reaction when I say “thank you Chef John, for everything” 🤗
Same rule as with soup: the more fitting ingredients the better :D
Only missing rendered duck fat!! 😋😋😋
Or just use the potato to make a mash that goes on top, throw some grated cheese on top, put it in the oven so the cheese gratinates, and you got some latin american style absolutely KILLER Shepard's Pie.
That's the best idea I've ever heard.....
Interesting! A lot of countries probably have a version of this. In Sweden we have something called "pytt i panna", which is basically the same thing (potatoes, onion, meat and/or sausage), served with a fried egg and pickled beets.
Chef what fat % ground beef should we use?
Terrible question ! Your arteries scream 5% and your taste buds demande 15
@@lindainparis7349 15 is lightweight numbers, we gotta get those numbers to 25 at least!
Mom would make this, back in the 70's. She would add a jar of Beef Gravy, to bind and add additional flavor. Brought back good memories.
Oh no! I live in Texas, if I add gravy it must be cream gravy with lots of black pepper.
Oh No. Not anything like Jarred Gravy! That would ruin it!
I was so close to enjoying this until that runny egg yolk.... blech! (I know, I'm a vast minority.)
It ain't just you, friend. I've always hated fried or poached eggs. And even my scrambled ones have to be on the dry-ish side. There's just something my brain doesn't accept about a runny egg, it screams raw to me. I know they are perfectly safe, and yet even the visual of this makes me audibly gag. Ditto for eggs added to beautiful ramen bowls or on top of fried rice. I JUST CANNOT.
@@SuZiKaT22 I totally sympathise, I've had to cook fried, poached, boiled and runny omelettes for others but for myself I cook scrambled eggs in a bain-marie to ensure complete cooking and creamy texture, I stuff omelettes with hot, cooked mushrooms or whatever filling to ensure thorough cooking, Even avoid egg used as binding in cooked recipes whenever possible. I glaze with milk if I can. Yep, I hate runny yolks.
@@SuZiKaT22 it might have something to do with my son (long time ago) asking me why we'd eat chicken placentas raw!
Chef John, I have two words for you:
Loco Moco
You could have used this video to introduce a discussion on the Maillard Reaction regarding the darkly browned meat. I will try this recipe soon. Thanks.
You make most anything look good. Wish I had your chops chef.
You can't get grass-fed cows where I live, only Tofu fed cows walk around here
I went to an organic Market where squares of turf (grass) were on sale at a huge price. Presumably to infuse in gutter water for the whole, organic, locovar experience
YUM. 🐮 If the cow didn't want to become beef, she should not have been born a cow. 🐄 After all, you are the 1st Earl Richard Howe of your minced cow.🐮
The poached egg was so perfect I thought it was sour cream in the first thumbnail..
Nice 😍😍😍
You have such unique inflections on the words you say
You might not agree, but If you can add a splash or two of Worcester and or some liquid smoke to the beef mince and the onions to give it a better flavor and color it is so much the better. I made your version and I liked it on a bun like a sloppy joe and the poached egg as the sauce. It was mind blowing. You are such a genius of simple and satisfying comfort food, especially during a time of intensive tyranny such as we are living through right now I just want to thank you for helping me through this. My parents are both gone, but I feel your voice comforting millions of people who are watching this video and I forget about the horrors of it. Thank you . You are so much more than just a Chef. I don't know what, but you are more.
Yeah...that IS a really nice egg.
We do this with beef mince all the time :)
Are poblano peppers different from normal green peppers ?
Yes. Green bell peppers are a type of sweet peppers and are the least flavored (and most boring) of the sweet peppers (in my opinion). Poblano is not a bell pepper and can be a teeny tiny bit spicy to some and has more flavor than a green bell pepper. I think poblano would be fantastic in this hash!
Basically everybody in the capsicum family from bell peppers to ghost peppers produces some amount of heat, but the bell peppers produce so little for how big the fruit is that is not noticeable. Poblanos are basically one step down the size chain from bell peppers and so have a barely noticeable amount of heat. It's basically an inverse relationship, the bigger the pepper the milder the flavor, and the very smallest chilies are the most powerful in terms of their capsaicin content. I have a tendency to substitute poblanos for green bell peppers in a lot of recipes just to make them more interesting, they're good grilled with onions alongside some sausage or a cheese steak.
When I see eggs, I think bacon. As good as this dish looks as prepared, I think I’ll try sneaking in a little bacon. Mmmmm
Chef John is slipping. This is clearly a 4 egg hash :)
This looks wonderful
I'm only familiar with hash from a can. Which I love. So I can't wait to try this.
Oh you poor poor partridge! Real hash is sooo much better! Especially if you have some bacon drippings to fry in
Like the difference of a can of biscuits and homemade with butter flaky ones.
that is one sexy poached egg
"A few three shakes of cayenne!"
HAMburger! Isn't ham from a piggy?
Not sure if you're joking, but the hamburger is named after the city of Hamburg.
@@Krossfyre Oh! The 1st burger joint in the UK was Wimpy burgers and they were all hamburgers, pig meat! Needless to say Wimpy burgers are no more!
Paul Bell: Hamburger is ground beef in the US.. Not related to ham.
@@idoc-2 It's no wonder America is such a mess when you don't know the difference between a pig and a cow.
if you change the ground beef and have meet cubes this is almost a Swedish Pytt i Panna
Crustify...
Crustify!
CRRRRRUSTIFY!!!
My new favorite cooking-related word!
1st
Lol, that is one picture perfect poached egg 😂👍
This is the first time I'm seeing this recipe! I love it and must try it! 😱😍😍
Been making hamburger hash and eggs for a few years now and I like it better than corned beef. The quality of the corned beef I have been able to get has not been good so I stopped buying it but I love hash and eggs so I had to come up with an alternative and thus my hamburger hash. At some point I am going to do it and smother it with sausage gravy....YUM! I am so thrilled to see you do a version cause I love your videos. Stay safe and healthy. From Central New York.
That looks delicious Chef John, I do love a dark crust 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
DUDE the food always look awesome but the commentary is F'N LEGENDARY!!!! HEHEHEHEHE
Omg I want some!!!