Hormel Mary Kitchen, Corned Beef Hash, 25 oz

OK this is how CBH should be. don't buy the armour brand, it was watery and salty. This hormel brand is very good. It didn't shrink in the microwave like the other brand. it was sufficiently moist without being watery. This is what you want to buy. I will buy more of this. This one can was at least 4 servings for me.

I absolutely love this corn, beef hash. I just wish that it came in a smaller can.

Love the flavor of corned beef & potatoes. Of course it reminds me of my Irish roots 😋

Very good taste. Too expensive.

I always have loved Corned Beef and Hash, and this one did not disappoint! ☝🏼

I don't serve hash that often because it does have a lot of fat but we do like it a lot so we indulge about once a month. I've tried several brands and this is by far our favorite. The potatoes are a nice size cubed cut and the ratio of potato to meat is well balanced.I empty the can into a non stick skillet with no added oil and fry it until it's crispy on the bottom. I turn it over and fry the bottom and then break it up and repeat the process so the whole can of hash gets really nice and moderately crispy but NOT BURNED. There's a difference between crispy and burned to a crisp...lol. When it's done cooking I turn the hash out on several layers of paper towel to absorb the excess grease. That doesn't ruin the flavor because the flavor is in the hash, not in the fat. It definitely cuts back on the calories without detracting from the flavor. On the rare occasions I make corned beef I make hash from the leftovers but it's not something I do very often so this is a really good substitute for homemade.

Very dryNot good fed toPups and they turned their noses to it too

I like the Hormel brand mainly because it is the most flavorful right out of the can, and the bits of the hash are the most consistent in size and quality, which makes it a simple matter to "dress up" or just serve as it comes from the pan. When I run out of time to make dinner, I can always grab a can of this corned beef hash. I heat it in a cast-iron skillet to get the maillard reaction going with the beef and potato bits, then season it with garlic powder and black pepper. I sometimes add diced red pepper or green peas for the vegetables, and cook them stirred into the hash. A side of salad and garlic bread makes a meal that doesn't seem as easy as it was to make.