For this fine dish I also owe Good Maine Food. The recipe is preceded by a dialogue from a Mrs. Ivy Gandy to a Mr. Roberts:
“But how, my dear Mr. Roberts, can we have corned beef hash unless we first have real Maine corned beef? Didn’t you know that nowhere in all the world do they know how to corn beef as it is done in Maine? All up and down the length of Long Island I have sought a meat market that has real corned beef, but all I can find is a tough length of reddened fibres, salty and bitter. My corned beef hash is made from meat that I corn myself by the old Maine recipe.”
The hash is best when cooked in a large cast-iron skillet.