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Red Flannel Hash

Red Flannel Hash might be characterized as New England Boiled Dinner‘s better half.  As the story goes, no Boiled Dinner is officially over until the last of the red flannel hash is served.  And since no boiled dinner has ever been eaten in just one sitting, this heavenly hash is the icing on the cake if you will.

New England Boiled Dinner

Red Flannel Hash is not much more than chopped up meat, potatoes, onion, and beets (which give this dish it’s signature red color) but it’s what you do with these ingredients that makes this hash….as comfy as your favorite flannel pajamas.

Red Flannel Hash

In cast iron skillet, melt butter over medium heat and saute onion until tender.  Add garlic, thyme, salt, and pepper and saute another minute.  Throw in the diced cooked corned beef, potatoes, and beets and and let is sizzle in the pan.  Resist stirring…we’re looking for a nice crispy bottom before we give the whole thing a big flip.  Trust me the buttery crunchy bits make this hash….special.  Continue cooking until bottom is nicely browned.  Season with salt & pepper to taste.  Serve topped with poached eggs.

Red Flannel Hash

The salty flavors of the corned beef snuggled up to the warmth of the onion and potatoes and wrapped in a blanket of subtle sweetness from the beets….oh my my Red Flannel Hash, how I love you.

Red Flannel Hash {Sunday Brunch}
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 4 Tbl. butter
  • 1 cup onion, diced
  • 1 garlic clove, minced
  • 1 tsp. lemony thyme, minced
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1½ cups cooked corned beef, cubed
  • 1½ cups cooked potatoes, cubed
  • 1½ cups cooked beets, cubed
  • additional butter if needed
  • 4 eggs for poaching
Instructions
  1. Melt butter in large cast iron skillet over medium heat.
  2. Add onion and saute until tender.
  3. Add garlic, thyme, salt & pepper and saute and additional minute.
  4. Add cubed corned beef, potatoes, and beets.
  5. Press down with spatula and continue cooking over medium heat until bottom becomes crispy brown, 7-10 minutes.
  6. Flip entire mixture, adding additional butter if sticking to the pan, press down with spatula.
  7. Continue cooking an additional 5-7 minutes until crispy brown.
  8. Serve topped with poached eggs.

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