← Back to Search Results
pan-frying American, New England
Red Flannel Hash

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Serve the hash with a poached egg for each guest, and ketchup on the side.

Yield: Makes 5 hearty portions

Ingredients

  • 2 cups diced corned beef
  • 2 cups boiled potatoes
  • 1 cup diced large scallions
  • 1 cup diced carrots
  • ½ cup chopped Brussels sprouts
  • ½ cup diced parsnips
  • 1 cup diced cooked red beets
  • Salt and freshly milled black pepper
  • ¼ pound unsalted butter
  • 2 to 3 tablespoons heavy cream
  • Ketchup, for serving

Directions

If you've made Glazed Corned Beef, use the leftover meat and boiled vegetables to prepare the hash.

In a large bowl, mix together the meat and all of the vegetables, except the beets.  Lightly salt and pepper the mixture to taste. If the corned beef is very salty, do not add any salt.

Over moderate heat, melt the butter in a large cast-iron or other heavy skillet.  Fold the beets into the hash mixture and turn the mixture into the skillet.  Pack firmly, cover, and cook for 10 minutes.  Uncover and drizzle the cream over the hash.  Cover and continue cooking for an additional 10 to 15 minutes, until crusty and well browned.  Turn the hash over with a spatula and pack firmly again.  Continue to cook for another 15 minutes.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Ketchup for serving.

419kcal (21%)
58mg (6%)
28mg (47%)
413mcg RAE (14%)
656mg
41mg
13g
5g
4g
21g
114mg (38%)
988mg (41%)
17g (85%)
32g (49%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
amor-y-tacos Amor Y Tacos
by Deborah Schneider
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lucid-food Lucid Food
by Louisa Shafia
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
new-american-table New American Table
by Marcus Samuelsson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?