Dinner Tonight: Red Flannel Hash
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
Ingredients:
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
Procedure
1. Pour the oil into a large skillet over medium heat. Add the onions and cook until translucent, about 10 minutes. Stir often so they don't brown.
2. 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.
3. Season the mixture with salt, pepper, a pinch of cayenne, a sprinkling of parsley, and a drizzle of Worcestershire sauce.
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2 Comments:
corned beef is never really on hand for me, but bacon is!! my first taste (and, in my opinion, best rendition) of red flannel hash was at rick and ann's in berkeley. the recipe calls for steaming of the potatoes and beets separately (which microwaving might take care much faster too) and i love it.
http://www.epicurious.com/recipes/food/views/Red-Flannel-Hash-5814
dimsumlikeithot at 10:26AM on 05/09/09
yummy!
Jordan111 at 6:51PM on 05/10/09