Red Flannel Hash
Serve the hash with a poached egg for each guest, and ketchup on the side.
Makes5 hearty portions
Cooking Methodpan-frying
CostInexpensive
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
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If you've made Glazed Corned Beef, use the leftover meat and boiled vegetables to prepare the hash.
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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.
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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
