March 18, 2011
Left over corned beef, boiled potatoes, and carrots are combined with boiled beets, sauteed onion, spices, and poached eggs. Perfect!
Red Flannel Hash
• 2 Tbsp butter
• 2 Tbsp canola oil
• 1 cup chopped onion
• 2 cups chopped cooked corned beef
• 1 1/2 cups chopped cooked beets, cut into bite sized slices
• 2 cups chopped cooked potatoes, also diced fork size
• ½ cup chopped cooked carrots (if you have them left over from the St Paddy;s boiled dinner. Can also substitute sweet potatoes or just skip altogether)
• 2 cloves chopped garlic
• ½ cup chopped fresh parsley
• 1 tablespoon paprika
• 1 tablespoon poultry seasoning (or use sage, organo, marjoram, thyme, or other savory spices)
• 1 teaspoon Worcestershire sauce (optional)
• Salt and Freshly ground black pepper to taste
You’ll notice that the beets in this red flannel hash need to be already cooked before we sauté the hash, but the beets aren’t included in the traditional corned beef and cabbage pot. So you may need to steam or boil them separately for 10 to 15 minutes before getting started. Don’t try to make hash with raw beets and potatoes, it just won’t cook right and will take a long time.
1 Heat oil and butter in a nice cast iron frying pan on medium high heat. Add the onions and garlic and cook a couple minutes, until they are translucent.
2 Add the corned beef, potatoes, carrots, and beets. Stir in the pan to combine, and spread out evenly. Reduce the heat to medium or even medium low. We want to get a nice browned crust on all the meat and veggies, so you really need to be patient and not stir too frequently. Let it cook for at least 5 minutes per side, and when you do flip the mixture, scrape up the tasty browned crust with a metal spatula. You can even try to speed things along a little bit by pressing down with a spatula to help brown the mixture. If the mixture sticks to the pan too much, just add a little more butter or oil to the pan where it's sticking. But don’t let it burn. You may need to ease off the heat ever so slightly. Add the powdered spices and a little salt partway through the sautéing process. The corned beef may have all the salt you need, so be careful.
3 When nicely browned, remove the hash from the heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, and sprinkle on freshly ground black pepper to taste. Of course, I’ll need some hot sauce on my plate of hash, but that is up to you.
And here you have it! Beautiful, delicious, relatively simple rd flannel hash. Serve with fried or poached eggs. Poached eggs are awesome, cooked in steam, very delicate. They are a little trickier than plain old fired eggs, but I highly recommend you try them. Toast some whole grain bread and pour some coffee and orange juice, and our breakfast is elevated far above the humble saint patricks boiled dinner leftovers we started with.