I know it’s rather odd to look forward to sharing a recipe for 2 years, but I have been doing exactly that since 2008. And then I realized that I had neglected to include the recipe for Guerrilla Poet Hash in the show notes for Thursday’s podcast, so here it is:
1 15 oz can of corned beef hash
2 tbs ketchup
4 tsp Smoked Chipotle Tabasco sauce (2 tsp for original Tabasco)
2tbs brown sugar
Mix together and cook on medium heat for about 10 minutes or until slightly thickened.
I eat the whole thing as a meal, and sometimes add a couple of corn bread muffins for extra goodness. I like it pretty spicy, so if you prefer things more in the mild side cut the amount of Tabasco.
Enjoy! And if you try it out let me know what you think, good or bad.