"Next time bring TWO cans!"
The way I said it, it sounded like toucans. Why I wanted a fruity cereal loving bird was beyond my family, but once I exclaimed, "Not toucans, two cans! More hash!" they got that I was just being a fatty.
Now I can't pick up a can of hash without going "heh... toucans."
It's funny how family memories work. Now my boyfriend has been introduced to hash (it's a gateway drug, people, now he loves spam too), and he requested a hash sandwich. He loves breakfast sandwiches, and I was more than happy to give it a try.
Hash was popular, just like Spam, in the days of WWII where fresh meat was rationed. It was a way to use tinned corned beef with potatoes in order to stretch the meat a little in England, as well as a tasty way to make leftovers new and exciting the next day for breakfast.
I seem to have a love for weird processed foods born out of necessity in WWII. Good thing I don't eat them very often, because they are not exactly health foods.
Breakfast Grilled Cheese
makes four sandwiches
1 can of corned beef hash
|Check out how bright these eggs are! My parent's eggs!|
Butter one side of all the bread. Crack the eggs into a small skillet and make a big omelet. Set aside once cooked and cut into quarters. Meanwhile, on a different burner, fry up the hash until about half is crispy, but don't overdo it and make it dry.
To assemble the sandwich, place slices of cheddar on the non buttered side of the bread and top with a quarter of the omelet. Spoon the hash on top, pressing slightly to mold it together. Place some more cheese and then the last slice of bread, butter side out.
Put the sandwich on the skillet over low heat, until the cheese has begun to melt and the bread is toasted. Carefully flip the sandwich over and repeat for the other side.