High Plains Hash
March morning dawns with a mass of gun-metal gray clouds. John, our
guide, keeps an eye on them as he fixes a broken strap on one of the
pack saddles. Jeff stows gear in a set of panniers, the term for
saddlebags used on pack animals. But I alone capture the attention of
our seven curious pack goats because I'm fixing breakfast, High Plains
Hash. - Backcountry Cooking
2 15-ounce cans corned beef hash
6 English muffins
1 1.6-ounce pkg. Hollandaise Sauce Mix
|After making coffee, place a large
pot on the stove filled with cold water. Add eggs. Cover and bring to
boil over high heat. Remove from stove and set aside.
Open hash. Heat in saucepan. Meanwhile, collect large bowls.
of a muffin in the bottom of each bowl. When hash is heated, spoon 1/8
of it into each bowl. Repeat with another two alternating layers of
muffin and hash.
Put lids on bowls to keep them warm while
preparing sauce. Blend two cups of cold water and the sauce mix. Heat
ove medium heat, stirring constantly until sauce thickens. Peel
hard-boiled eggs, reserving water for a round of hot drinks or washing
up. Slice eggs. Arrange over the top layer of hash and muffins. Pour
sauce over eggs and serve.
Sauces and Pestos
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