How To make Red Flannel Hash
Ingredients
2
each
potatoes, peeled, cooked
2
each
turnips or rutabaga, cooked
3
tablespoon
whipping cream
2
each
beets, cooked
2
cup
corned beef, cooked, diced
1
each
onion, minced
1
teaspoon
dried savory
1/4
teaspoon
nutmeg, ground
3
tablespoon
butter
1/4
teaspoon
pepper
1
salt
4
each
eggs, poached
3
tablespoon
parsley, fresh, minced
Directions:
Prepare this savory hash in a heavy cast iron skillet to ensure a crusty finish. Serve each portion topped with a poached egg, minced parsley and home style chili sauce or ketchup on the side. Crisp sourdough toast slathered with butter and a cabbage coleslaw are great accompaniments.
Dice potatoes, turnips and beets into 1/4 inch cubes. Place in bowl and toss with beef, onion, savory and nutmeg to make 9 cups. In 9 or 10 inch heavy skillet, heat butter over medium high heat until sizzling, spread meat mixture in pan. Cook, loosening edge often and shaking pan, for 8-10 minutes or until parts are crusty. Using large spatula, turn over in pieces. Pour in whipping cream to flow underneath. Sprinkle with pepper; season with salt to taste. Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and potatoes and meat are crusty.
Top each serving with egg, sprinkle with parsley. Makes 4 servings.
How To make Red Flannel Hash's Videos
Spicy Meatloaf & Red Flannel Hash
You'll love my Spicy Meatloaf made with beef, pork and collard greens! I also share a recipe for Red Flannel Hash, which is made up of beets, potatoes, fennel and shallots.
Blue Flannel Hash & Sweet Vidalia Onion Sauce | The Vegan Test Kitchen
This dish adds a colorful, earthy potato to a Saturday morning staple. Tempeh is also used in this blue flannel hash (don't skimp on the fennel seeds!) covered in a sweet Vidalia onion sauce.
*blue flannel hash is gluten free
*onion sauce is soy and gluten free
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w/Eli Haynes, edited by JosephLucas
Blue Flannel Hash:
2 tbsp olive oil
1 1/2 lbs blue potatoes , cut into 1/2 inch dice
1 (8 oz) package tempeh, cut into 1/2 inch dice
1/2 tsp red pepper flakes
1 medium onion, cut into 1/2 inch dice
2 tbsp soy sauce
Sweet Vidalia Onion Sauce:
2 tbsp olive oil
2 large Vidalia onions, quartered/sliced thinly
1/4 cup white wine
2 tbsp maple syrup
1 tsp white, balsamic, or red wine vinegar
1 tsp Dijon mustard
pinch of salt
Music:
Night Rider by Neil Krin
Punk Me by The Rude Napsacks
Dat Step by Gunnar Olsen
Guy Fieri Tries Corned Beef Hash in Texas | Diners, Drive-Ins and Dives | Food Network
Guy Fieri gets a corned beef hash recipe that has been the chef's lifelong quest!
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Guy Fieri Tries Corned Beef Hash in Texas | Diners, Drive-Ins and Dives | Food Network
Matt Jennings' Red Flannel Hash
Our friend and James Beard nominated chef, Matt Jennings, walks us through his rendition of a New England favorite: Red Flannel Hash. Not only is this recipe delicious but it's also easy to make and requires just few long-lasting pantry ingredients.
Red Flannel Hash $4 for 8 Meals!
In this flex cooking experience, I show how easy cooking is. Forget the peeling process, I just throw 4 Red Potatoes in boiling water, add 3 eggs and cook for 30 minutes, pulling the eggs out in 3. I start Onions, Carrots(pre-peeled) and Celery in hot olive oil and saute with Italian Sausage, and Chicken Pieces. The fusion of flavor is so intense after cooking this on high heat, that it makes a very tasty meal for everyone. Pepper, Parmesan, Paprika(lite) to taste.
The start of Red Flannel Hash!
So delicious!