With some leftover corned beef from the Reuben sandwiches, I decided to make a hash. Now, I've made roast beef hash and even regular corned beef hash, but never red flannel hash, which adds some bright beets to the equation. I found this recipe in Hugh Fearnley-Whittingstall's Meat Cookbook and knew it would be delicious.
Like all the other hashes, this meal can be whipped up easily if you have all the leftover ingredients ready to go. And that's where this recipe picks up, ready to go with all these ingredients cooked. If you are like me than you don't have any leftover potatoes or beets. I had to start from scratch. Baking can often take over an hour. So I took a cue from Barbara Kafka and microwaved them. Once cut up the potatoes only need 5 minutes and the whole beets only need 8. You can't beat that. Follow Blake's instructions on his own version of hash.
The only other hard part of the recipes is getting the right kind of brown on the potatoes. The beets kind of hinder the process, because they have so much water in them. But it can be done. Just take your time. If the onions look like they are beginning to go from browned to black, then turn down the heat.
The hash is real tasty with just a sprinkling of parsley. But Hugh recommends some mustard, horseradish, or even some Worcestershire sauce. I took him up on the latter and drizzled a bit on at the end. Good choice.
Red Flannel Hash Serves 4
- 1 pound corned beef, chopped into 1/2 inch pieces
- 1/2 pound cooked Yukon gold potatoes, peeled and chopped into 1/2 inch pieces
- 1/2 pound cooked beets, peeled and chopped into 1/2 inch pieces
- 1/2 large onion, thinly sliced
- 2 tablespoons Canola oil
- salt and papper
- handful parsley, chopped
- pinch cayenne pepper
- Worcestershire sauce
Add the corned beef, potatoes, and beets and stir until well coated in the oil. Cook without stirring for about 5 minutes. Stir the contents and try to flip as many of pieces onto their other side. Cook for another 5 minutes without stirring. Turn the heat down to medium-low, stir again, and cook for another 7 minutes or so. The potatoes should be crispy. If the contents start to blacken instead of brown, turn the heat down earlier.
Season the mixture with salt, pepper, a pinch of cayenne, a sprinkling of parsley, and a drizzle of Worcestershire sauce.
href="http://www.seriouseats.com/user/profile/Pauper Nick">Nick Kindelsperger is a Chicago-based freelance writer and a co-founder of The Paupered Chef.