Red Flannel Hash
Dropped Eggs,(Soft Poached) on Hash

One of the best things about boiled dinner or corned beef and cabbage is the leftovers. In fact, one friend of mine regularly makes two roasts when she cooks corned beef, just so she has enough leftover for sandwiches and hash. Red flannel hash is just corned beef hash with the addition of beets.

It's traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Ingredients

Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
4 Tbsp butter
1 cup chopped onion
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce
1/4 cup (packed) chopped fresh parsley (optional)
Freshly ground black pepper to taste
Three Soft Poached Eggs

For The Hash
Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.
Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.

When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.

Yield: Serves 4.

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Red Flannel Hash
the simple way


One of the best things about boiled dinner or corned beef and cabbage is the leftovers. In fact, one friend of mine regularly makes two roasts when she cooks corned beef, just so she has enough leftover for sandwiches and hash.

Red flannel hash is just corned beef hash with the addition of beets. It's traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
4 Tbsp butter
1 cup chopped onion
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce
1/4 cup (packed) chopped fresh parsley (optional)
Freshly ground black pepper to taste

For The Hash
Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.

Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.

When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.

Serve plain or with fried or poached eggs.
Yield: Serves 4.
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Red Flannel Hash,The fancy way...
yield: Serves 4

Ingredients

2 cups 1/2-inch pieces red-skinned potatoes (about 11 ounces)
1 1/2 cups 1/2-inch pieces peeled sweet potatoes (about 6 1/2 ounces)
1 cup 1/2-inch pieces peeled beets (about 2 small)

8 bacon slices, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper

For The Hash
Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.

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