Harridge Post & Prospector

Roxie’s Recipes (for the Lazy Cook)

A good cook should be prepared to make everything from scratch – in fact, Miss Sandra absolutely insists on it. When I’m just making a quick breakfast for me and Linda, however, I see no problem with starting with canned hash. It also comes in handy if you need to prepare this particular dish in a hurry for a hungry guest. I do, however, like always, need to add the “Roxie touch”.

  • 1 can of store-bought corned beef hash
  • ½ cup red onion, finely chopped
  • ½ cup fresh parsley
  • ½ tsp Worcestershire sauce
  • Montreal steak seasoning to taste
  • salt & pepper to taste
  1. Saute the red onion until slightly browned. Add the corned beef hash and season with Worcestersauce sauce, steak seasoning and a dash of salt & pepper.
  2. Cook until the corned beef starts to brown, turning often. Now add your fresh parsley and continue to cook for another 5 minutes, mixing the parsley thoroughly into the corned beef.
  3. Poach one or two eggs, either using the traditional method or microwave. Hint: If you decide to microwave, pierce each yoke with the tip of a sharp knife to keep it from “exploding” in the microwave, then cover with a teaspoon of water.
  4. Shown served here with fresh orange juice and toast.

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? You can now catch Secrets of Harridge House on https://www.imdb.com! Or go to https://anchor.fm/harridgehouse or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.