Hormel is what we usually use too, though once in a while I’ll make hash from scratch if we have some leftover corned beef or roast beef. The thing with the canned hash is that you have to leave it alone most of the time while you’re frying it, otherwise it won’t get crisp enough. It’s a seldom meal here also.
[[The thing with the canned hash is that you have to leave it alone most of the time while you’re frying it, otherwise it won’t get crisp enough]]
I think that is why i get lousy hash- i muss with it too much thinking it’s gonna stick to pan and burn- I’ll try leavign it longer before flipping it over-