I tried the modified canned corned beef hash caper again but this time I added a thick slice of ham left over from dinner. I diced it up and put it in the frying pan first for about 3 minutes on medium heat, flipping it every half minute. The truth is, I like ham twice cooked - baked and then fried, not to the point of ham jerky but close. I also shredded half a potato, using a box grater this time. I put into the pan and let it cook for another 3 minutes. The grated potato fit in to the texture much better since the can already had diced potatoes. I added the can of corned beef hash and broke it up throughout the pan and let it go for about 2 minutes. Then I flipped it, made holes for two eggs, cracked and set the eggs into the holes and cooked them until set to "sunny side up" level. Gave the whole thing a quick flip, turned off the heat and let it rest for a minute before serving it. 
Result: I have to say, I liked it. Except for a little pepper, it didn't need much seasoning - the salt in the ham took care of that. And the ham complemented the corned beef in both flavor and texture rather than subtracting from it. With the eggs, it made a classic comfort food and helped to keep the fridge clean.
THE BIG QUESTION: Would I Have It Again? Probably.I don't think I'd go out of my way to put ham in corned beef hash but it was a good way to use up leftover ham (especially since it was the end piece with the tough rind).
Result: I have to say, I liked it. Except for a little pepper, it didn't need much seasoning - the salt in the ham took care of that. And the ham complemented the corned beef in both flavor and texture rather than subtracting from it. With the eggs, it made a classic comfort food and helped to keep the fridge clean.
THE BIG QUESTION: Would I Have It Again? Probably.I don't think I'd go out of my way to put ham in corned beef hash but it was a good way to use up leftover ham (especially since it was the end piece with the tough rind).
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