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I scored these single serving retort pouch Libby's Corned Beef
Have not tried it yet, They are made in Brazil. It is not corned beef hash. Rather straight corned beef.
I am still thinking about what to combine it with and if it will be a evening or morning meal.
Could make it in the Dutch Mess kit trench style over the fire and combine with with boiled potatoes and cabbage
Or use the boil in bag method and mix MRE Au gratin potatoes for supper and keep part for breakfast and mix with MRE Hash Browns
After I eat one of these in the field, I will post a proper review
I wanted to try one while camping or canoeing at least one time. They are packed in salt brine so they should keep far past their factory expiration date

I would go with the Au gratin potatoes

I was thinking along these lines
This is a British army recipe from the Great War
Recommended for cooking in mess tins. Conveniently enough, the British army recipes called for 12 ounces per soldier, the size of a modern tin of canned corned beef. As the preserved meat is already cooked, the cooking time is greatly reduced from the fresh meat versions.

My version will be a slightly more than half

Stew

US Metric Ingredients
12 oz 340 g canned corned beef
1 ½ oz 40 g carrots or other root vegetables
¾ oz 20 g onions
“cover a sixpence” “cover a sixpence” salt
to taste to taste pepper

Procedure
1. Cut the onions and vegetables into small pieces.
2. Put the onions into the mess tin with enough water to cover them, and a little jelly (gelatin) from the meat.
3. Season with salt and pepper.
4. Cover tightly and simmer until the vegetables are tender.
5. Break up the meat into coarse pieces and add to the vegetables.
6. Let simmer for another 10 minute

Found this at a great webs site due credit
http://joyoffieldrations.blogspot.com/2 ... rt_23.html
http://joyoffieldrations.blogspot.com/2 ... rt-ii.html

I'm a huge fan of single-serving retort pouches, be they tuna, Spam or anything else. I'll keep my eyes open for these. Thanks!

What store or chain did you buy them at?

rattattoo wrote:What store or chain did you buy them at?

Saw they sold them on Amazon, so I checked on eBay and they also had them at a very reasonable price.
Libby's has a retort pouch product called 'Crumbled spiced beef'. Now that would go well with a variety of MRE and Civilian sides.
I may try that next time.

I also have found the crumbled spiced beef in a brand called "Rosarita"... Pretty easily two servings. And pretty tasty.
I combined it with the stuff out of an "Old El Paso" black-beans/corn and rice microwave bowl, heated it up on the alcohol stove, and got two fairly massive portions out of it.

I went on a canoe camping trip yesterday and had the Corned beef for supper.
Wanted cook WW 1 style
Used the Trangia Alcohol stove with Esbit as the pot stand
Boiled one whole potato, onion and carrot for about ten minutes in 'Fritz' the German mess tin.
Added MRE U.S. issue salt and red pepper packet.
Drained most of the water
Then opened the Corned beef and crumbled it in.
Let it sit for about 8 minutes.
Added a MRE Cornbread as a the side (too sweet)
The meat dissolved into a grease paste that floated to the top.
Flavor was very good, but felt this was a waste of good meat.
I had basically made a super thick meaty broth.
In the end it was not good meal and I will not take it again.

Take my advice, if you buy this and intend to cook it in the field. Use the boil in the bag method and combine it with MRE Hash Brown side. Then eat on a plastic dish. I had a hard time cleaning the grease off my German pot.. In fact this type of thing is why I use the normal MRE boil in the bag style . My pot sets stay fairly grease free.

I think your mistake was the water. If you had drained it off, broken up the potato and then mixed the meat in (after heating it in the pouch) it would have made for a tasty, hearty meal.

Thank you for sharing your pictures. Too bad the ESBIT turns the messkit always this black.