Red Flannel Hash
This recipe is not rocket science! It’s basically corned beef hash with the addition of beets. The quantity of ingredients is not really important. If you love onions, add more. An extra potato or one less beet won't ruin it for you. If you have leftover turnips or parsnips, chop some of those and add to the hash. For those who need numbers, I have listed what I think is a good amount for 2 servings. The point is to use the leftovers from your New England Boiled Dinner. Keep in mind that this is meant to be an easy rustic, hearty breakfast. Nothing fancy here! Enjoy!
What You Need
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped cooked corned beef
3/4 cup chopped cooked beets
3/4 cup chopped cooked potatoes
1/2 teaspoon Worcestershire sauce (optional)
Freshly ground black pepper to taste
Heat butter in a cast iron skillet (or heavy frying pan) on medium high heat. Add the onions and cook a couple of minutes.
Add the remaining ingredients. Stir to combine, and then spread evenly in the pan. Reduce the heat to medium. Press down with a spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side. When it’s nice and brown on the bottom, use a spatula to lift up sections of the mixture and turn over to brown the other side. You can add a little more butter if you need to.
When browned on both sides, remove from heat. There should be enough salt from the corned beef, but if not, add salt to taste. Serve plain or with fried or poached eggs. Makes 2 servings.