Cooking For Engineers

[cookling]

I want a crispy crust on my hash (corned beef or roast beef) that lifts cleanly from the pan, with a moist interior. Usually I get goulash--can anyone tell me what I'm doing wrong? Or provide a recipe with instructions? Thank you!

[GaryProtein]

Try using a higher heat and NOT moving it around the pan so much. Let it stay still long enough for the surface to crust before stirring it. Near the end, push it together with the spatula and let it crust before you lift it all out of the pan and it should come out fairly cleanly with a crust. I doubt you will get it to come out cleanly like a sunny side up egg sliding out of a pan.