Not sure how helpful this is but since it took me quite some time to figure out what I could use to make Creamed Chipped Beef on Toast
(aka "Sh*t on a Shingle" or "Same ole Stuff" = "SOS") I post my solution here for anybody who's trying to find Swiss food substitutes for American recipes.

I used Migros Budget "Mostmöckli" to substitute Chipped Beef. Can be found in the "dried meat section" (Landjäger, Bündnerfleisch, Salami) in flat plastic packages in the well known budget-green design. Basically, it's thin slices of pressed dried pretty salty meat.
Worked well in my recipe for an American friend who requested SOS. Friend said, it tasted very much like his Mom's at home.

I can honestly say in my 12 years in Switzerland, and in fact for many years previous back in the states I have never longed for creamed chipped beef.

It sounds just so disgusting that I wanna try it. recipes please and I may just give you mine for mud on Panzerplatten or poor-man's labskaus.

salmmer, before requesting the recipe perhaps you should see what the finished product looks like... and yes, this is a pic BEFORE eating.

Drat you grinch, I was just having my breakfast.
Now imagine the same toast with fried/boiled corned beef mud and onions and red-beet all mixed up served with sour herrings under a runny egg.

I'm sorry, like WTF? Slammer - what are you on?

skip the herring and that sounds good.

I had a corned beef hash breakfast at a two star Michelin restaurant a couple of years ago.. I thought I had died and gone to corned beef heaven.

Fond memories of this meal - just thinking about all that salt and cream these days makes me...

My mother used to do morning things with her lady friends, so as an option besides cereal for breakfast or sandwiches for lunch, she often bought "heat and eat" versions of this along with chicken a la king and things like that... saucy that you can heat up and pour over toast or easily prepared noodles or (instant) mashed potatoes. Quite yummy to the taste buds of 12yo me.

Mhh! Missing the..

by the way..
Mud

oh man... you got a lot to learn about corned beef hash...

Or real Labskaus.
Om slurpy Nom Nom..

Or real Labskaus. A few pints of Becks with this and..
Om slurpy Nom Nom..

That should have a Not Safe For Viewing While Eating. There are some foods (scrapple is another one) that will never be on my crave list.

Oh. Yum. Thanks for the tip. We love SOS here. Love. It!

Reminds me of Alpo dog food.

Uh... didn't think my post would draw so many comments. Sorry, should have posted my recipe long time ago.
Don't be afraid, SOS might not have an attractive look but I was suprised how good it tasted and how easy it was to make. Basically, it's a white sauce with pieces of meat in it. I've seen so called "Carbonara sauces" that looked (and tasted!) uglier.... But okay, I admit it's probably nothing for the sophisticated taste bud mimosas out there!
Anyway, here's the recipe I got from my friend's Mom:

"My Mom used to make creamed chipped beef on toast so I make it like she did. I pretty much do it by eyeball, guestimating amounts based on how many servings are desired. Here’s the recipe:
1 – 2 T. of chopped onion
1 – 2 T. of chopped celery
1 – 2 T. of butter
1 – 2 T. of flour
1 – 2 c. milk
jar or packet of chipped beef, sliced into ribbons
buttered toast
hard boiled eggs (optional)

Sauté onion and celery in butter until tender. Sprinkle flour over and sauté to make a roux. Add milk and stir until well blended to make a white sauce. Add the ribbons of beef and stir with a fork, separating them into the sauce. Gently cook over low heat for a few minutes to blend flavors. Serve over buttered toast. May top with sliced hard boiled egg if you wish.

The amount of milk depends on how thick you wish the sauce to be and how much sauce you want to make. You want the sauce to be thick enough to make a nice blend with the meat but not so thick it becomes stodgy. You don’t want the sauce to overwhelm the meat."

Celery and onion! I will definitely try that. My mom never put any veggies in it for fear my sister and I would revolt. Thanks for the tip!