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Red Flannel Hash
Red Flannel Hash combines corned beef and vegetables with red beets and a handful of other ingredients to create a fantastic, simple breakfast hash.
Ingredients
1 1/2-2 pounds fresh red beets (about 2 cups after peeling, trimming and cooking)
1 tablespoon extra-virgin olive oil
1/4 cup pancetta, diced
5 tablespoons butter, divided
1 cup sweet onion, diced
1 tablespoon fresh garlic, minced
1 1/2 cups cooked diced potatoes leftover from your boiled dinner
1 1/2 cups cooked diced other vegetables (mixed carrots, turnip, yellow beets or parsnips)
2 pounds cooked corned beef cut into bite sized pieces
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
Eggs, cooked any way you’d like, for serving
Instructions
- Trim, peel and cube the beets then boil in water for about 20 minutes until tender. Drain, rinse and drain again. Set aside.
- In a cast iron skillet over medium high heat, place the one tablespoon of oil and once hot, add pancetta and cook until crisp, about 2-3 minutes.
- Add one tablespoon of the butter along with the onions and saute for three minutes.
- Stir in the garlic then remove the pan from heat.
- In a large bowl, place cooked beets, cooked diced potato, cooked diced vegetables, cooked corned beef, black pepper, Worcestershire sauce and the contents of the skillet. Stir to combine.
- Heat skillet to medium high and once the pan is smoking hot, add all of the remaining butter.
- Soon as the butter melts, add all of the hash and press down with a spatula.
- Cook about 10-15 minutes (adjusting heat as needed), turning occasionally to crisp and brown both sides. (don’t worry about trying to flip evenly)
- While hash heats and crisps, cook eggs to your liking in a separate saute pan.
- Portion hash onto plates and top with the cooked eggs.
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Find it online: https://www.afamilyfeast.com/red-flannel-hash/
