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Red Flannel Hash



"The beet is the melancholy vegetable, the one most willing to suffer.
You can't squeeze blood out of a turnip..."
Tom Robbins, in Jitterbug Perfume

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Red Flannel Hash
Glorious American Food
by Christopher Idone, 1985, Random House, New York

“The name ‘red flannel’ originated when red beets were chopped into the
corned beef hash, along with whatever leftover vegetables were handy.
Though frugal and fast, this leftover meal is an all-time favorite,
brightened up with a hot poached egg.” 

2 cups diced corned beef

2 cups diced boiled potatoes
1 cup diced large scallions
1 cup diced carrots
1/2 cup chopped Brussels sprouts
1/2 cup diced parsnips
1 cup diced red beets
Salt and freshly milled black pepper
1/4 pound unsalted butter
2 to 3 tablespoons heavy cream

Use the leftover meat and boiled vegetables to prepare the hash.
In a large bowl, mix together the meat and all of the vegetables,
except the beets.
Lightly salt and pepper the mixture to taste. If the corned beef is very
salty, do not add any salt.
Over moderate heat, melt the butter in a large cast-iron or other
heavy skillet.
Fold the beets into the hash mixture and turn the mixture into the skillet.
Pack firmly, cover, and cook for 10 minutes.
Uncover and drizzle the cream over the hash.
Cover and continue cooking for an additional 10 to 15 minutes, until
crusty and well browned.
Turn hash over with a spatula and pack firmly again. Continue to cook
for another 15 minutes.
Serve the hash with a poached egg for each guest, and red pepper relish
and ketchup as condiments.  Makes 5 hearty portions.

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