Corned Beef Hash using SPAM

Me: Can you make corned beef hash with SPAM?

ChatGPT: Oh yes — absolutely! 😄 You can make a fantastic corned beef–style hash with SPAM, and it turns out crispy, savory, and every bit as satisfying as the traditional version.

Here’s how to do it 👇

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🥓 SPAM Hash (Corned Beef Hash Style)

Servings: 3–4
Prep time: 10 minutes
Cook time: 20 minutes

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Ingredients

• 1 (12 oz) can SPAM (Classic, Low Sodium, or Hickory Smoked all work great)
• 3 cups diced potatoes (or frozen hash browns)
• 1 small onion, chopped
• 2 tbsp butter
• 1 tbsp oil (vegetable, canola, or bacon grease)
• Salt and black pepper, to taste
• Optional add-ins:
  • ½ green bell pepper, diced
  • ½ tsp paprika or smoked paprika
  • Dash of Worcestershire sauce or hot sauce
  • Shredded cheese or fried eggs for topping

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Instructions

1. Prep the SPAM:

   • Cut the SPAM into small cubes (about ½ inch).
   • If you like it extra crispy, you can briefly fry the cubes in a dry skillet for 2–3 minutes first, then remove and set aside.

2. Cook the potatoes:

   • Heat the butter and oil in a large skillet over medium-high heat.
   • Add the diced potatoes and let them cook undisturbed for several minutes to form a crispy crust.
   • Stir occasionally until golden and tender (about 10–12 minutes).
   • If using frozen hash browns, cook until browned and crispy.

3. Add onions (and peppers, if using):

   • Stir in the onion and cook another 3–4 minutes until softened and fragrant.

4. Add SPAM:

   • Add the SPAM cubes back to the skillet.
   • Stir everything together, pressing down gently with your spatula to get that nice crusty layer.
   • Let it fry undisturbed for 3–4 minutes, then stir and repeat until everything’s browned and crispy.

5. Season and serve:

   • Add black pepper and taste before salting (SPAM is already quite salty).
   • Optional: a few dashes of Worcestershire or hot sauce bring out a nice corned beef flavor.
   • Serve topped with fried or poached eggs, and maybe a little shredded cheese or parsley.

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💡 Tips & Variations

• Sweet potato hash: Swap in diced sweet potatoes for a slightly sweet, smoky version.
• SPAM & eggs skillet: Crack 2–3 eggs directly on top of the hash, cover, and cook on low until the eggs are set to your liking.
• Add crunch: Sprinkle crushed breakfast hash browns or even a little panko before serving for an extra-crispy finish.

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Corned Beef Hash

Me: Do you have a recipe for corned beef hash using store bought, canned, Hereford Corned Beef?

ChatGPT: Absolutely! Here’s a simple and delicious recipe for Corned Beef Hash using store-bought Hereford canned corned beef — crispy on the outside, tender and savory on the inside.

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🥔 Homestyle Corned Beef Hash (Using Hereford Canned Corned Beef)

Servings: 3–4
Prep time: 10 minutes
Cook time: 20–25 minutes

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Ingredients

• 1 (12 oz) can Hereford Corned Beef
• 3 medium potatoes, peeled and diced small (or about 3 cups cooked diced potatoes)
• 1 small onion, finely chopped
• 2 tbsp butter (or bacon grease for extra flavor)
• 1 tbsp oil (vegetable or canola)
• Salt and black pepper, to taste
• Optional add-ins:
  • ½ green bell pepper, diced
  • Dash of hot sauce or Worcestershire sauce
  • Chopped parsley for garnish
  • Fried eggs, to serve on top

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Instructions

1. Prep the potatoes:

   • If using raw potatoes, parboil them for about 5 minutes in salted water until just tender, then drain well.
   • If using leftover cooked potatoes, skip this step.

2. Sauté the onions (and peppers, if using):

   • In a large skillet, heat the butter and oil over medium heat.
   • Add the onions (and bell pepper if using) and cook until soft and lightly golden, about 5 minutes.

3. Add the potatoes:

   • Stir in the diced potatoes and spread them out evenly in the skillet.
   • Let them cook undisturbed for a few minutes to form a crispy layer on the bottom, then flip or stir occasionally until golden and crispy on most sides (about 8–10 minutes).

4. Add the corned beef:

   • Crumble the Hereford corned beef into the skillet.
   • Stir to mix it with the potatoes and onions.
   • Press the mixture down with a spatula and let it crisp up for 3–5 minutes, then stir and repeat until browned to your liking.

5. Season and serve:

   • Add salt and pepper to taste (go light on the salt — the beef is already seasoned).
   • Serve hot, topped with a fried or poached egg if desired, and sprinkle with fresh parsley for color.

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🥄 Tips

• For extra crispiness, cook in a cast-iron skillet and avoid stirring too often.
• If you like a richer flavor, add a few dashes of Worcestershire sauce or hot sauce while frying.
• Leftovers can be refrigerated and reheated in a skillet to restore crispness.

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Would you like me to give you a variation that uses frozen hash browns instead of fresh potatoes (a faster version)?

Me: ooo, yes please

ChatGPT:  Perfect! 🙌 Here’s the quick and easy version using frozen hash browns — it gives you that same crispy, hearty comfort food feel with half the prep time.

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🥔 Quick Corned Beef Hash (with Frozen Hash Browns)

Servings: 3–4
Prep time: 5 minutes
Cook time: 15–20 minutes

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Ingredients

• 1 (12 oz) can Hereford Corned Beef, crumbled
• 3 cups frozen shredded or diced hash browns (no need to thaw)
• 1 small onion, finely chopped
• 2 tbsp butter
• 1 tbsp vegetable or canola oil
• Salt and black pepper, to taste
• Optional add-ins:
  • ½ green bell pepper, diced
  • Dash of Worcestershire sauce or hot sauce
  • A sprinkle of paprika or garlic powder for extra flavor
  • Fried eggs for serving

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Instructions

1. Heat the skillet:
   In a large nonstick or cast-iron skillet, heat the butter and oil over medium-high heat.

2. Cook the onions (and peppers, if using):
   Add the onion and cook for about 3–4 minutes, until softened and just starting to brown.

3. Add the hash browns:
   Stir in the frozen hash browns and spread them evenly in the pan.
   Let them cook undisturbed for 5–6 minutes to get that golden crust, then flip or stir occasionally until crisp and browned (about 10 minutes total).

4. Add the corned beef:
   Crumble the Hereford corned beef into the pan.
   Stir to mix it with the potatoes and onions, pressing it down gently with your spatula.
   Let it fry undisturbed for 3–5 minutes to crisp up, then stir and repeat until browned to your liking.

5. Season and finish:
   Sprinkle with black pepper and just a pinch of salt (the corned beef is salty already).
   Add Worcestershire or hot sauce if you like a flavor kick.

6. Serve:
   Spoon into plates and top each serving with a fried or poached egg for that classic diner-style touch.

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💡 Bonus Tip

If you want it extra crispy, after mixing in the corned beef, transfer the skillet to a 425°F (220°C) oven for 10 minutes — it crisps everything evenly without burning.

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Rice Pudding

Me: Do you have a recipe for Rice Pudding?

ChatGPT:  Absolutely! Here’s a classic creamy rice pudding recipe — simple, comforting, and delicious:

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🍚 Old-Fashioned Rice Pudding

Ingredients:

• 1 cup cooked white rice (short or medium grain is best)
• 2 cups whole milk
• ½ cup heavy cream (or more milk for a lighter version)
• ⅓ cup granulated sugar
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (plus extra for garnish)
• ¼ teaspoon salt
• 1 large egg, beaten
• ½ cup raisins (optional)

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Instructions:

1. Combine base ingredients:
   In a medium saucepan, mix cooked rice, milk, cream, sugar, butter, cinnamon, and salt.

2. Simmer slowly:
   Cook over medium-low heat, stirring frequently, until the mixture starts to thicken (about 15–20 minutes). Don’t let it boil too hard — gentle bubbling is best.

3. Temper the egg:
   In a small bowl, beat the egg. Stir a few spoonfuls of the hot pudding mixture into the egg to warm it (this prevents scrambling). Then, slowly stir the egg mixture back into the pot.

4. Add flavorings:
   Stir in vanilla and raisins (if using). Continue cooking 2–3 more minutes, until thick and creamy.

5. Serve:
   Spoon into bowls and sprinkle with extra cinnamon or nutmeg.
   Serve warm or chilled — both ways are delicious!

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Optional twist ideas:

• 🍫 Add 2 tablespoons cocoa powder for a chocolate rice pudding.
• 🍋 Stir in lemon zest for a bright, European-style flavor.
• 🥥 Substitute coconut milk for part of the milk to make coconut rice pudding.

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Nova Scotia Hodge Podge

Nova Scotia Hodge Podge

A true summer favorite from Nova Scotia — Hodge Podge is a creamy vegetable medley made with the season’s freshest produce and a buttery broth. 🥕

🧾 What You’ll Need

1 cup carrots, sliced

1 cup potatoes, cubed

1 cup beans (green and yellow)

½ cup peas

1 cup cream

3 tbsp butter

Salt and pepper

👩‍🍳 How to Make It

1️⃣ Boil vegetables in salted water until tender.

2️⃣ Drain most water, leaving a little at the bottom.

3️⃣ Add cream and butter, stir gently, and season.

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

I do love a good cream of mushroom soup.  But this is next level stuff!!

Ingredients 

4 Tbsp salted butter (separated) 

4 Tbsp olive oil (separated) 

1 lb mushrooms (he used oyster, shitake, portabella), thinly sliced

1 Tbsp Worcestershire sauce

1 small yellow onion, sliced

1 C carrots, diced

1 C celery, diced

6 cloves garlic, minced

1 tsp each:  paprika, dried thyme, dried oregano, rubbed sage, dried dill

1/2 tsp dried oregano

1/4 tsp red pepper flakes

1/4 C flour

1 C uncooked wild rice/brown rice blend (or all wild rice) 

2 Tbsp beef base

6 C water

2 C half and half

1 Tbsp balsamic vinegar

Juice of 1 lemon

Directions

Sauté the mushrooms in 2 Tbsp butter and 2 Tbsp olive oil for about 10 minutes until soft, then add the Worcestershire sauce. Remove the mushrooms to a separate dish and set aside.

And the remaining 2 Tbsp of butter to the same pan and sauté the onion, carrots, and celery until soft before adding the garlic.  Add in the spices, mixing well before adding the flour.  Sauté until the veggies and the flour are well incorporated. 

Add the mushrooms back into the pot, along with the rice, and beef base.  Add in the water, gently scraping the bottom of the pan to loosen the flavor bits from the sauté step.  Bring to a boil, cover, and then reduce heat to a simmer for 45-60 minutes.  Add the half and half, lemon juice, and balsamic vinegar.  Taste to see if it needs more salt.

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