Vegan Red Flannel Hash Food

RED FLANNEL HASH

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.

GOLDEN FLANNEL HASH

Steps:

• Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes. Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste. Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check). If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp.
• Meanwhile, poach 1 or 2 eggs per serving until done to your liking. Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with hollandaise, if desired.
• In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.

VEGAN RED FLANNEL HASH

Steps:

• chop sweet potato and beets. toss with oil in large pan until slightly toasted. add 1 cup water and let simmer until mostly soft. dice carrots and apple. add to simmering vegetables with pepper and honey. in separate pan, saute soyrizo. add both hot sauces to taste. once mostly cooked, add to vegetable mix, sauteeing both for 3 minutes. serve immediately.

RED-FLANNEL HASH

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.

RED FLANNEL HASH

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.

RED FLANNEL HASH

Steps:

• In a bowl combine the onion, potatoes, beets and meat. Salt and pepper to taste.
• Cut the bacon or salt pork into small pieces. In a large skillet fry until brown. Leave in pan with the fat.
• Add the meat mixture and spread it out to fill the skillet. Fry, turning frequently with a spatula, until medium brown, about 10 minutes. If ingredients stick to pan, add a little water or milk.

EASY RED FLANNEL HASH

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).

RED FLANNEL HASH

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.

THE ELMS' ROOT VEGETABLE RED FLANNEL HASH

Steps:

• Heat oven to 475 degrees. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
• Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
• In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
• Remove from heat; sprinkle with parsley. Serve.

YANKEE RED FLANNEL HASH

Steps:

• In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat., Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.

RED FLANNEL HASH

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.

RED FLANNEL HASH

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.