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Recipes Fresh From The Farm

Red Flannel Hash - from Glorious American Food Cookbook

E. Marie

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.