Mt. Lyell Hash, Old Ranger Style Recipe

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Mt. Lyell Hash, Old Ranger Style

Lynnda Cloutier


A down home specialty From an unknown source

pinch tips: How to Crack an Egg with One Hand




1 can corned beef
1 can tomato sauce (8 oz) or tomato paste
3 large onions, sliced
3 boiled potatoes
4 thick slices bacon
½ cup red wine
curry powder or chili powder or paprika

Directions Step-By-Step

We set the skillet on the fire, balanced on three rocks, fried the bacon, sautéed the onions in the fat, diced the potatoes and added them to the onions and about three mosquito bites later, broke up the corned beef into the pan and another three bites later added the tomato sauce. If we used curry or chili, we added it then. The paprika, if you want it instead, should just kiss the end of the cooking. The wine was dribbled in to keep everything moist. By this time, the campers along with us had drifted close in. We used a lid for the pan to keep out stray mosquitoes. The lid looked like a shield from the Trojan wars, it was so battered. Now, this is the most important. One of us took the spatula and carefully divided the dinner in half. Carefully, because the one who divided this crevasse had to let the other choose which half he wanted. That meant careful measurement, down to the weight of a mountain lion's whisker. Then we dug in with our spoons and ate it. He on his side of the pan, Me on mine. Sent in by a listener, Will Neely, of Santa Barbara.

About this Recipe

Course/Dish: Other Main Dishes