My father experimented with $hit on a shingle after he and mom parted ways. I never got past his first attempt, but I think I could give it a go now.
My usual hash recipe is take left-over, grated corned brisket, grated spuds, carrots, and onions, cajun seasoning, mix it all up, and put it in a pan. Take beef broth/consomme/whatever and pour it over, then stick it in oven at 350 till hot and eat it.
eeeewwwwwIf you'd ever had REAL haggis, you wouldn't be knocking it...
As long as you don't try comapring my hash with haggis I don't care. The ingredients aren't even close. And if you like corned beef, if you like onions, and if you like spuds, it is a pretty safe bet that you'd like hash.
Let's just compare it to Canada's Liver and Spinach delicacy, eh? yuck.