Red Flannel Hash

Name: Red Flannel Hash
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

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Joseph DeLeo

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

Makes5 hearty portions

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Five Ingredients or LessYes

Mealbreakfast, brunch, lunch

Taste and Texturemeaty, savory

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

Instructions

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.