Ingredients
-
1
-
2
-
1
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Red Flannel Hash, A traditional New England recipe–the red flannel refers to the inclusion of beets Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before Traditionally each serving is topped with a poached egg, but this is optional A quick and dirty approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet Some people top it with catsup Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used Tasty, but definitely not for people avoiding fat or salt , I have been making corned beef hash for years but have never made it with the addition of beets It was very tasty I served these with Sourdough Whole Wheat Biscuits and topped with Microwave Poached Eggs Low in fat and sodium not a chance but it is okay to be naughty once in awhile Thanks for a great brunch
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Steps
|
1
Done
|
Combine Beef and Vegetables. |
|
2
Done
|
Heat Lard or Fat in a Skillet; the Pan Should Be Well Coated. |
|
3
Done
|
Add Hash and Spread Out to Cover the Bottom of the Pan; Add Some Broth to Ensure It Against Sticking. |
|
4
Done
|
Cook Over Low Heat About 30 Minutes. |
|
5
Done
|
Traditionally, It Is Cooked Like an Omelet, Without Stirring; a Bit of a Crust Forms on the Bottom from the Mixture of the Vegetable Starches and the Fat. |
|
6
Done
|
However, I've Also Had It Cooked With Stirring Occasionally to Keep It Jumbled Up. |
|
7
Done
|
Serve Hot. |
