[cashman]

The best place for breakfast is Home.

[zcaveman]

Originally Posted by cashman

The best place for breakfast is Home.

Amen to that - but who makes the breakfast? The breakfast maker might think differently.

I enjoy making breakfast but very once in a while a day out is good. I still haven't mastered omelets like some of the restaurants do.

And the wife gets tired of cereal. Go figure. I slave getting the milk and sugar and bowls and the spoons. It is not easy!!!

[Indy-Guy]

Originally Posted by cashman

The best place for breakfast is Home.

We need your location and hours of serving. Will look to see what is available after we arrive.

[cashman]

Yes I was referring to my home and also your home.

[RVRoadie]

We like to go to Nancy Lopez for Sunday morning brunch. Good Eggs Benedict, and an elegant setting.

[The Great Fumar]

If you like fluffy omelets then LIL' BITS and BILLY'S are the absolute best..
I also find that BENEDICT IS A GOOD EGG..........

Fumar

[l2ridehd]

The best way to make the corned beef hash well browned is to use a cast iron skillet. Provides the even high heat required to do it right. I use a cast iron skillet for most everything but stir fry. There you really need a wok.

[BBQMan]

Originally Posted by l2ridehd

The best way to make the corned beef hash well browned is to use a cast iron skillet. Provides the even high heat required to do it right. I use a cast iron skillet for most everything but stir fry. There you really need a wok.

The other key is dryness. Unless you get most of the water out you will steam the hash.

[diskman]

Originally Posted by zcaveman

I have been trying to make a pan fried golden brown corned beef hash for a while - even the one out of a can. I have tried different frying pans and different heat levels but cannot get the crispiness my mother made. If anyone knows the secret please let me know.

I will bet it was old fashioned Crisco:

[redwitch]

Definitely use a cast-iron skillet. I found that it is truly the best way to get anything crispy. Crisco, old-fashioned lard or bacon fat also helps. As much as I like Pam, it just doesn't do the job for good hash browns or potato pancakes. Can't really say for hash because it is something I've never made.