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.
Provided by echo echo
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine beef and vegetables.
- Heat lard or fat in a skillet; the pan should be well coated.
- Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
- Cook over low heat about 30 minutes.
- 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.
- However, I've also had it cooked with stirring occasionally to keep it jumbled up.
- Serve hot.
FLANNEL HASH
Steps:
- Preheat the oven to 450 degrees F.
- Mix together the potatoes, beets, garlic and onions in a large bowl. Add the oil and season with salt and pepper. Spread the mixture over a sheet pan and bake until the vegetables are tender and starting to brown, 25 to 30 minutes. Top with the parsley and serve warm.
RED FLANNEL HASH
A great way of turning a side order of beetroot into filling a main meal or a great brunch.
Provided by Barney Desmazery
Categories Breakfast, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.
Nutrition Facts : Calories 303 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
RED FLANNEL HASH WITH FRIED EGGS
This recipe can be prepared in 45 minutes or less. Serve this with steamed baby carrots, coleslaw and pickled cucumbers.
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Cook potatoes in pot of boiling water until tender, about 8 minutes. Drain.
- Meanwhile, cook bacon in large skillet over medium heat until brown, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Transfer 1 teaspoon drippings to small skillet.
- Add chopped onion to bacon drippings in large skillet. Sauté onion over medium high heat until soft, about 5 minutes. Mix in potatoes, diced beets and milk. Season hash with pepper and flatten with spatula to compact. Cook hash until heated through, stirring up bottom crust twice, about 10 minutes.
- Meanwhile heat drippings in small skillet over medium heat. Add eggs and fry to desired doneness.
- Divide hash between 2 plates. Top each with fried egg, chopped parsley and bacon and serve.
RED FLANNEL HASH
Categories Potato Breakfast Brunch Side Bacon Beet Sweet Potato/Yam Winter Pan-Fry Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.
YANKEE RED FLANNEL HASH (CORNED BEEF SKILLET DISH)
This was one of my favorites made by Mother, growing up in Nashville, TN. She got it from her Better Homes & Garden Cookbook (much older version than the one I got when I married). I recently tried this out on a dear upstate New Yorker friend who claimed "wasn't too crazy about beets" but loved this.
Provided by KeriLou
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly toss together corned beef, potatoes, beets and onion.
- Add milk, salt, and Tabasco.
- Season to taste with more salt and pepper as needed.
- Melt fat in skillet.
- Spread hash evenly over bottom.
- Cook over medium heat until underneath side is brown and crusty.
Nutrition Facts : Calories 211.6, Fat 10.6, SaturatedFat 5.3, Cholesterol 13.3, Sodium 724, Carbohydrate 26.5, Fiber 3.8, Sugar 5, Protein 3.6
EASY RED FLANNEL HASH
The 5 Spot restaurant on the top of Queen Anne Hill's Counterbalance in Seattle serves Red Flannel Hash. I wanted to try making it at home, and this recipe is my greatly tweaked version using canned hash, the non-canned original found in the "L.L. Bean Book of New England Cookery." I really like this version - it's not as salty as the usual hash, and the beef broth adds a nice, deeper flavor. Don't be tempted to turn it out of the pan early, otherwise it won't be as crispy as you'll probably want it.
Provided by Julesong
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
- Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
- Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
- Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
- Fold browned hash by half and slide onto the serving platter.
- Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).
Nutrition Facts : Calories 312.7, Fat 17, SaturatedFat 7.3, Cholesterol 244.3, Sodium 456.5, Carbohydrate 25.1, Fiber 2.9, Sugar 3.6, Protein 15.6
RED FLANNEL HASH
This recipe has been passed down from my great-grandmother to my Nana to my Mom and now to me. Boiled beets and potatoes are grated and fried in butter for a classic New England treat. Very simple to make and very much a comfort food in our house!
Provided by TiredMomtoSIX
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
- Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 48.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 338.8 mg, Sugar 9.7 g
RED FLANNEL PORK HASH
The beets are why this hash is called "red flannel." Adapted from "The Pleasures of Cooking for One," by Judith Jones.
Provided by threeovens
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a small skillet, over medium low heat.
- Add onion and celery and cook, stirring occasionally, until slightly softened, about 5 minutes.
- Add potatoes, beets, pork, and broth; season with salt and pepper.
- Cover and reduce heat to low.
- Cook until most of the liquid is absorbed and celery is tender.
- Uncover and cook until all the liquid evaporates and the edges start to brown, about 5 to 6 minutes.
- Turn and brown other side.
- Garnish with parsley.
Nutrition Facts : Calories 541.8, Fat 16.8, SaturatedFat 9, Cholesterol 86.8, Sodium 268, Carbohydrate 73.2, Fiber 10, Sugar 10.5, Protein 26.7
RED FLANNEL HASH
This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.
Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.
RED-FLANNEL HASH
Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it - and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens.
Provided by Mark Bittman
Categories breakfast, main course
Time 1h30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
- Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
- Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
- Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
- When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
- Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
- Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.
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