RED FLANNEL HASH

  

If you are like me you have leftovers from your Saint Patrick's Day dinner in the refrigerator and are looking for ways to use them up.  Of course you can use the meat in sandwiches, but today I want to show you how you can make a delicious skillet entrée using both the meat and potatoes from your dinner.

This classic New England Red Flannel Hash recipe makes great use of both the potatoes and the meat from your meal along with the addition of cooked beetroot which not only adds a bit of color.  Of course if you are not fond of beetroot you can just replace it with more potatoes. 

 

Traditionally this would be served in New England for breakfast with some poached or fried eggs the day after your big meal, but I have always like to serve things like this as a main meal.

By all means add a fried or a poached egg if you wish. Instead I like to gently re-warm some of the other leftover vegetables from my meal and serve them alongside. On this day it was mashed carrots and parsnips along with some broccoli. 

 

Baked beans and brown bread also go very well with this, along with an assortment of pickles.  Today I kept it simple and in all honesty I cut the recipe in half because there is just one of me!

Even so there was a very generous portion of hash to eat! 

 

Hash is something I often make after a roast dinner of any kind.  Its a simple meal created by hashing together all of the leftovers in a skillet and frying them in butter.

As it browns you can turn and flip the hash so that you then end up with lovely crisp buttery bits scattered throughout the hash.

 

I have adapted the original recipe from one I found on the Yankee Magazine page.  The recipe was first published in their 1972 Favorite New England Recipes.

It was adapted to include UK measurements and to adapt the method slightly.  

 

 

The original recipe called for flipping the browned "pancake" halfway through the cook time and browning the other side.  I'll be honest here . . . that never happens for me.

No matter how many times I make hash, unless I am using mashed potatoes and vegetables, I never end up with a solid pancake.  Never.  Instead I just end up with a buttery, crispy brown scramble fry.  But, hey, that's okay with me! 

 

I am not sure why that is.  I can't think of what I do wrong.  But it really doesn't matter in the end, because it is delicious anyways. Solid or loose.

I am hoping you agree with me. If it's hash?  Count me in!  Especially a delicious version such as this one!! 

 

    WHAT YOU NEED TO MAKE RED FLANNEL HASH

Simple ingredients put together in a simple way with delicious results!  

• 2 cups (230g) diced corned beef
• 2 cups (280g) diced cooked potato
• 1 cup (140g) diced cooked beetroot
• 2 - 3 TBS butter
• 1/4 cup (60ml) heavy cream
• salt and black pepper to taste

 

I like to cut my meat and vegetables into a uniform dice.  It is very easily done with a sharp knife.  Make sure everything is refrigerator cold and it is even easier.

You could of course also add diced onion to this if you wish.  I did not as I am doing a Fodmap diet at present,  which means I can't eat onions or any other allium.

 

HOW TO MAKE RED FLANNEL HASH

Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)

Fold in the cream.

Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.

Cook over low heat until the bottom side is browned. Turn over and brown on the other side. (As I said above, this never works for me, so I just scramble fry everything until there are lovely golden bits throughout.)

Serve hot with any reheated leftover vegetables from your corned beef dinner. 

Halving the recipe gave me a lovely amount so enjoy myself plus a container to take next door to my next door neighbor.  She is a singleton like myself and I thought she would enjoy it.

I always enjoy sharing the things that I have cooked, and I have never had anyone turn them down yet!  Happiness shared is always doubled!

Red Flannel Hash

Yield: 4

Author: Marie Rayner

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A delicious New England version of corned beef hash, studded with ruby cubes of beetroot. This is fabulously tasty!

Ingredients

• 2 cups (230g) diced corned beef
• 2 cups (280g) diced cooked potato
• 1 cup (140g) diced cooked beetroot
• 2 - 3 TBS butter
• 1/4 cup (60ml) heavy cream
• salt and black pepper to taste

Instructions

1. Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)
2. Fold in the cream.
3. Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.
4. Cook over low heat until the bottom side is browned. Turn over and brown on the other side.
5. Serve hot with any reheated leftover vegetables from your corned beef dinner.

Did you make this recipe?

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