Tag Archives: corned beef hash

The Corned Beast Hash Stack

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Ever have an idea that you can’t shake? I had all the ingredients. I wanted to make them into a sandwich. I didn’t want to fry the components in separate pans & use the oven… so I did it all on a big baking sheet.

It worked. Mostly.

A layered sandwich featuring hash brown patties, melted cheese, scrambled eggs, & corned beef hash served on a white plate.

The hashbrown patties came in the shape that I wanted to mimic, so I wasn’t interested in a muffin tin for the eggs or the corned beef hash. I may just used canned corned beef next time & not the hash… and I may end up cooking the eggs separately. Maybe.

This is how I did it this time. I made 4 of them.

Ingredients:

  • 8 frozen hash brown patties
  • 1 can of corned beef hash
  • 4 eggs
  • Milk (optional)
  • Salt, Pepper, Onion Powder to taste
  • 4 slices of American cheese singles
  • Spray oil
  • Heavy duty aluminum foil.

How I did it…

  1. Preheat the oven to 425° on the air fryer setting.
  2. Make 4 foil rings the size of your hash brown patties and set them aside.
  3. Sprayed the (large) backing sheet with the cooking oil.
  4. Pop those hash brown patties on like a checkerboard.
  5. Put it in the oven for 5 minutes.
  6. Take it out, flip the patties, and spoon the corned beef hash into some of the empty spots. (Think if each row or column like 1 sandwich.)
  7. Pop it back in & crank it down to 400° on air fry for another 10 minutes.
  8. While that is going mix your egg, milk. & spices.
  9. Pull the chaos triple checkerboard out and flip the corned beef.
  10. Put the foil rings in place in the empty spots, pour the eggs in there, and put it back in the oven for 5 minutes.
  11. Pull it out, remove the foil rings that barely worked, toss on the cheese slices, and pop it in for 2 minutes.
  12. Take it out, let it cool for 3½, and stack it on a plate! (I added ketchup here too – should have also used some Red Hot or something similar.)
    • That’s…
      • -Hashbrown Patty-
      • —— Cheese —–
      • ——– Egg ——-
      • Corned Beef Hash
      • -Hashbrown Patty-
  13. Eat it!

It’s a work in progress, but it was delicious. What do you think? How would you do it? Our oven has a convection setting and an air fry setting. I could see this working with either, or just by baking it… adjusting the time & temp. I didn’t want to stack it like a casserole, but I certainly could have… and frozen hash browns or tater tots may have worked…. The egg would probably have to be used as a binder for that and/or the corned beef… but then were in casserole land again, not a stacked sandwich.

A baking sheet filled with golden-brown hash brown patties arranged in a grid, with sections of scrambled eggs and corned beef hash interspersed between them.
A large baking sheet with four hash brown patties topped with melted American cheese, scrambled eggs, and corned beef hash arranged in a grid pattern.

S.O.S. | The Recipe!

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…—… Shit on a Shingle …—…

10/10, would recommend.

Shit on a Shingle
Shit on a Shingle
  • ½ lb. of Pastrami
  • ½ cup (1 stick) butter
  • ½ cup flour
  • 3 cups milk.
  • Toast.

I know dried chip beef is the norm, but it’s so damn salty. If I use that I rinse it off. The jarred stuff is wildly expensive & the lil’ Buddig packs have like 2 slices of meat. (This “½ lb.” was only 7 oz., thanks Hillshire Farms & shrinkflation!)

I added black pepper, onion powder, Mrs. Dash table blend, paprika, & ground mustard. Of course. You do you & add what you like.

  1. Melt your butter on high in a pan on the stove top.
  2. Chop & add the beef as it’s melting.
  3. Crank it down to medium-high.
  4. Toss in the flour, brown it in the butter to cook off the flour taste.
  5. Add a cup of milk, stir until thick.
  6. Add the 2 leftover cups of milk, cook until it thickens… it will thicken more upon standing.
  7. If you need instructions for toast, please Google it.

🍞

I put the recipe before the story for all you “I DoN’T WaNt tO ReAd yOuR LiFe sToRy, JuSt gIvE Me tHe rEcIpE!” people. Fancy people call this Chipped Beef on Toast and polite people call it S.O.S., I call it “Shit on a Shingle.”

I think traditionally, shit on a shingle is served with dried chipped beef. I have used the jarred Armor or Hormel and the packet of Buddig stuff in the past. I like the pastrami, but corned beef, roast beef, or whatever you want would work. Go crazy with ham, turkey, chicken, venison, bison, elk, rabbit, squirrel, or whatever tickles your tastebuds.

I use the term traditionally loosely, as I have heard others claim it should be made with ground beef. It seems to be a military thing. It may change depending on your branch of service, the time when you served, and the region?

Some unhinged people may even add cheese… and someone on threads said they add peas. I like creamed peas, so why not? We used to have creamed canned asparagus over toast. Sometimes the asparagus was fresh and we used cream-of asparagus condensed soup to make the sauce.

This really isn’t much different from sausage and gravy over biscuits. I prefer bacon to sausage… so I have made bacon in the oven, collected the drippings, & used that instead of butter or sausage drippings to make the gravy for serving over some biscuits.

Perhaps the term shit on a shingle may be like “pigs in a blanket” and mean vastly different things to different people.

I would guess you could make the sauce from corn starch instead of flour if you wanted to have a gluten-free or wheat-free option or alternative? This seems easily adaptable to vegetarian or vegan needs subbing in peas or asparagus.

How do you do your shit on a shingle?