Hash

Hash the drug: megadud unless it's charis, then prepare to kiss yourself goodbye for the duration of your eighth, which is also a bit of a dud if you're in any way activity-orientated.

And is it me, or does hash/spliff usage divide along lines of colour? Green if you're black (well, everyone smokes green, duh) and black if you're white? It's just that NONE of my black friends EVER smoke hash, not even charis.

Noone I know smokes hash. Most would rather go without than smoke it.

Peel chop and boil some potatoes with plenty of salt. Chop and fry some onions. Mash the potatoes with plenty of butter, maybe a little milk, add corndebeef and onions, mash together and either just heat though, for a nice sloppy mush, or make into patties, coat in flour and fry and fry. I'm not sure where suzy's egg comes in. You want about four times as much potato as corned beef or there abouts.

HP is a brand of brown sauce but unbranded supermarket stuff or Dadies I think is better for this being much tarter and less rifined that HP. i like to keep a bottle of each handy so I can pick and choose.

It is really good if you add some really strong cheddar into the mix, wchi also helps bind if your going to fry

Mark, you're in the People's Republic Of Hackney, correct? Get thee to Jewish deli, get salt beef, 250g. Dice it up, don't buy the spammy stuff from the shop and make sure the beef has a bit of fat on it. Your boiled potatoes must then be diced, also. Fry onions in butter in a heavy skillet until golden, add potatoes and s/b, and LOTS OF PEPPER. Turn down heat really low and allow the mixture to develop and brown on the bottom a la rösti or hash browns, with cover off. The eggs provide binding and make it easy to divide up if serving friends: press the bowl of spoon into the top of the hash to make a cradle for each egg, then crack egg into each little valley. Dust top with pepper and cover untli the yolks are soft-cooked. Ketchup optional, but on the side.

Relevant point for the hash thread, I do a lot of my finest work whilst stoned. And Anthony, make sure your corned beef/salt beef isn't the pre-sliced variety. In Britain, when you get salt beef, it's hot, is cut from a massive chunk of it in the shop and is crudely hand-sliced.

As a binding and flavour tip - the whole thing tastes better and binds better if you leave the mash and corned beef mixture in the fridge overnight. That said, what food doesn't taste better after being left in the fridge overnight.

Also the fried egg on top, with lashings of the brown. Hmmm.

only good if its origami pot