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Glorious American Food
by Christopher Idone, 1985, Random House, New York
name ‘red flannel’ originated when red beets were chopped into the
corned beef hash, along with whatever leftover vegetables were handy.
and fast, this leftover meal is an all-time favorite,
brightened up with a
cups diced corned beef
cups diced boiled potatoes
cup diced large scallions
cup diced carrots
cup chopped Brussels sprouts
cup diced parsnips
cup diced red beets
and freshly milled black pepper
pound unsalted butter
to 3 tablespoons heavy cream
the leftover meat and boiled vegetables to prepare the hash.
a large bowl, mix together the meat and all of the vegetables,
salt and pepper the mixture to taste. If the corned beef is very
not add any salt.
moderate heat, melt the butter in a large cast-iron or other
the beets into the hash mixture and turn the mixture into the skillet.
firmly, cover, and cook for 10 minutes.
and drizzle the cream over the hash.
and continue cooking for an additional 10 to 15 minutes, until
hash over with a spatula and pack firmly again. Continue to cook
another 15 minutes.
the hash with a poached egg for each guest, and red pepper relish
ketchup as condiments. Makes 5 hearty portions.
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