A recent blog posting about corned beef had one reader asking whether anyone out there had a time-tested recipe for corned beef hash.
I don’t blame him. Corned beef hash is second only to reubens in the best uses for the leftover St. Patty’s Day/New Year’s Day meat.
When I was a kid, we would occasionally be treated to corned beef hash for dinner, so I think of it more as a late day meal than a breakfast food. But recently, during a brunch at Keswick Hall in Charlottesville, I had corned beef hash served with a tiny, fried quail egg nestled in it.
It was delicious enough to have me thinking about my next corned beef hash breakfast.
Blog reader Liz came through today with her favorite corned beef hash recipe. I’ll post it here, but if anyone else has a different recipe, I’d love to see it.

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As opposed to losing Skins….that being the Redskins….oh, okay, never mind.
My sincere apologies to all the Redskins fans out there. And my sincere apology to mice everywhere — although this picture doesn’t match the recipe below, it amused me so much that I just had to use it.
What better way to drown the sorrow of your team’s failure (as a Denver fan, you can trust that I am familiar with that feeling) than with a plate of cheesy, fattening potato skins?
Potato skins are one of those appetizers I could probably make up as I go along. But since I’ve had some problems in the past with that game plan, why not actually follow a recipe this time?
Look for it after the jump. And tell me this: Do you ever make homemade potato skins? If so, what is your favorite topping, besides the cheese?

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