Join Date: Feb 2004
Location: -40F area Minn.
"I could rethink the process by, say, putting the hash in a baking dish, baking it long enough to dry it some, and then broil it to get a crispy top. That might work."
You will not like the results
UNLESS, you want your hash to be very loose, as I prefer, you add NOTHING to it.
It takes a goodly, I repeat, goodly, amount of time for even the driest canned hash to cook off moisture it is canned with.
Even in a very hot pan , it will take longer than you expect.
AT the same time, it can go from , **** this is taking a long time -- to -- OH shite, I should have watched it closer -- suddenly , depending on brand.
When I add eggs to my hash I always cook them separately ,even if they are in the same pan, and then combine them; some times I will cook them separately, totally, two pans, and just set the fried eggs on top off the hash.
If you add raw scrambled eggs to it, STILL, cook it for a goodly amount of time before adding the eggs as you have to cook the moisture out of hash to a level YOU like.
You will probably NEVER get a burger type patty but you can get it tight and dry so it does not fall out of the bun like a loose meat sandwich.
I have been eating hash for as long as I have eaten something beyond baby food, or about as long as I have been drinking coffee.