122. Hash Squash Bake

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by yinzerella

OMG. Can it be? Can it really be? Can it be FALL?***

It sure feels like autumn this weekend–although I am skeptical that it’s going to stick around. I mean, it was 90+ degrees less than a week ago.

But regardless, I am going to say that it IS fall! And how should I welcome fall? With an autumnal-themed dinner 122. Hash Squash Bake.

First reactions: Look at the pie! I love squash! I’ve never had corned beef hash before!

I think that there is a definite reason why.

I mean, what even is that? What are those cubes? Potatoes? Lard?

Nevertheless, I persisted.

And maybe I regretted it.

I applaud my recreation here. Especially the use of decorative parsley

Beets? Good.

Biscuits? Good.

Pie? Very good.

Hash Squash? What the hell even is this?

Meat chunks and potatoes? Seriously, are those potatoes?

This is what I imagine Margot food’s tastes like. It definitely reminded me of Joan Crawford’s Danti-Chips featuring Deviled Ham and Better Homes & Garden’s Sausage and Biscuits, featuring Vienna Sausage.

Real talk: who voluntarily eats this shit? I mean, seriously. I couldn’t eat it–just the smell made me  nauseous.

I want to tell everyone that I don’t hate all canned meat–I can totally get down with some Hormel chili without beans on a hot dog now and then. And I don’t hate hash (see: Bette Davis’ Red Flannel Hash)

But in this instance? No. My dinner was biscuits, beets, and frozen key lime pie.

Which I can’t really complain about.

***When I wrote this, the high was 66 degrees. It is supposed to top 80 in the Mid-Atlantic today. I”m so over this shit.

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yinzerella

9 thoughts on “122. Hash Squash Bake”

  1. Yes, it completely smells like cat food but once cooked in a hot cast iron with a crispy crust it is delish. I don’t know how it would be in squash though.

  4. I’m another weirdo; I really like corned beef hash. Fresh is the best — a good deli or homemade corned beef brisket and little cubes of a slightly waxy potato, but I’ll even go for a good canned version. The key to the canned (I jokingly call it dog food) is to put it in a very large skillet or griddle pan and not pay attention to it until it has been totally heated through and is crispy on the outside. Very good with a poached egg — the creaminess of the yolk and the crispy-salty-brininess of the hash.

    That all being said, the beets look really good too!

  5. I may be an oddball here but I love corned beef hash. Yes, made fresh is best, but the canned stuff is pretty good too.

  6. The canned hash is just…ugh. I’ve had freshly made corned beef hash and while it was MUCH better, it was still too much salt for my taste. You were brave to make this one!

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