A New England tradition, red flannel hash made with boiled potatoes, beets, and corned beef fried with onions and butter.
One of the best things about a cooked dinner or corned beef and cabbage is the leftovers. In fact, a friend of mine regularly makes two roasts when she cooks corned beef just so she has enough left over for sandwiches and hash.
What is red flannel hash?
Red flannel hash is simply corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast from the leftovers of a cooked dinner the night before, and gets its name from the somewhat obvious resemblance of its colors to red plaid flannel.
Isn’t it beautiful?
So that’s good too. My new favorite way to eat beets.
To do this, cook some onions in a large skillet (I use a cast iron skillet). Add chopped boiled beets, boiled potatoes and boiled corned beef. Press down with a spatula to get a nice and crispy browning. Serve with eggs for breakfast!
Red Flannel Hash
*For simply cooked beets, put some beets in a saucepan and cover with water. Depending on the size of the beets, simmer until easily pierced with a fork, 35 to 45 minutes. Let cool, peel off the skins, then chop the beets.
ingredients
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4 tablespoon butter
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1 Cup Onionchopped
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2 cups cooked Corned beefchopped
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1 1/2 cups cooked beetschopped
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1 1/2 cups cooked potatoeschopped
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1 teaspoon Worcestershire Sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
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1/4 Cup (packed up) fresh parsleychopped (optional)
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Fresh ground black pepper to taste
method
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Cooking onions:
Heat butter in a skillet (preferably cast iron) over medium-high heat. Add the onions and cook for a few minutes until translucent.
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Add the corned beef, potatoes and turnips:
Stir in the pan and spread evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to brown the mixture.
Do not stir, just cook until nicely browned on one side, then use a metal spatula to lift and flip portions of the mixture to brown the other side.
If the mixture sticks too much to the pan, just add a little more butter to the pan where it’s sticking.
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When nicely browned, remove from heat:
Sprinkle over some Worcestershire sauce if needed. Stir in freshly chopped parsley, if desired, and sprinkle with freshly ground black pepper, if desired.
There should be enough salt from the corned beef, but if not, add salt to taste.
Serve plain or with fried or poached eggs.
| nutritional information (per serving) | |
|---|---|
| 500 | calories |
| 33g | Fat |
| 26g | carbohydrates |
| 24g | protein |
