I made a face and reread the label. Hash. That is NOT the hash my mama made!! That stuff is a mushy, formless blob.THIS is how to make hash...fried hash that is...for two of us, I peeled and cubed two Yukon Gold potatoes. Seasoned with salt and pepper (and whatever other seasoning you want to toss in). Browned them in a couple of tablespoons of vegetable oil. When they were almost tender...
...added 2 or 3 slices of chopped onion. Sauteed that until the onions were transparent. 
Then added two servings of sliced and chopped leftover beef roast. 
I also poured in the leftover brown gravy and simmered all until heated through and through. 
Served on top of a slice of toast, it made a delicious lunch. 
This is about the only thing I put catsup/ketchup on any more. Wouldn't it be good with some garlic and/or any color of bell pepper?! If I'd thought about the garlic, I would've added it. Sam doesn't eat bell pepper (any color) unless it is green and cooked in a Cajun dish.How about a cookbook with an All-American ingredient?
It looks and sounds really good I haven't had hash in years.
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