Red Flannel Hash - from Glorious American Food Cookbook
Serves 5 or 6
It's called "Red Flannel Hash" because of the beets, added to the corned beef hash. The cookbook suggests brightening up with a hot poached egg. A fried egg works just as well ... and plain is great! Serve with a bottle of homemade ketchup, and a jar of relish or pickles.
2 C. diced corned beef
2 C. diced boiled potatoes
1 C. diced large scallions
1 C. diced carrots
1/2 C. chopped Brussels sprouts
1/2 C. diced parsnips
1 C. diced magenta beets
salt & pepper to taste
1/4# unsalted butter
2-3 T. heavy cream
Use your leftover meat and boiled vegetables to make the hash.
In a large cast iron skillet (or other heavy pot), melt the butter; fold in all of the veggies but the beets, add the corned beef. Lightly salt & pepper the mixture. If the corned beef is quite salty, do not add salt. Stir to incorporate the seasoning. Add the beets, and fold in. Pack the veggies & meat firmly, cover and cook for 10 minutes.
Uncover and drizzle the cream over the hash. Cover and continue cooking for an additional 10-15 minutes, until crusty and well browned. Turn the has over with a spatula and pack firmly again. Continue to cook for another 15 minutes. Serve with a poached egg for each person, and the side of ketchup and relishes or pickles.