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How To make Red Flannel Hash (Homemade Corned Beef Hash)
1 lb Potatoes (about 2 medium
Sized) 3 tb Water
1/2 c Chopped onion
2 tb Bacon drippings
1 cn (12 oz) corned beef OR
2 - cups cooked corned beef
1 cn (8 oz) diced beets, drained
OR 1 cup cooked diced beets 1/4 c Milk
2 tb Chopped fresh parsley
Salt and pepper to taste Peel and dice potatoes into 1/2" cubes.Place in a 4 cup glass measure;add water.Cover with plastic wrap,venting spout area. Microwave on high 6 to 7 minutes.Set aside. Place onion and bacon drippings in a 2 qt. casserole.Cover with lid or plastic wrap and microwave on high 2 to 3 minutes or until onion is tender.Stir in potatoes,corned beef,beets,milk and parsley.Add salt and pepper to taste.Microwave on high 3 minutes or to desired temperature.If desired,mixture may be browned in a skillet on conventional range top in lieu of final reheating in microwave.Makes 4 servings.
How To make Red Flannel Hash (Homemade Corned Beef Hash)'s Videos
Recipe Red Flannel Hash
Recipe - Red Flannel Hash
INGREDIENTS:
●1 cup cooked corned beef , shredded or chopped
●2 cups boiled potatoes , diced
●1 cup cooked beet , diced
●1/2 cup cooked diced onion
●1/4 cup lard or 1/4 cup bacon fat
●beef broth or broth , from boiled dinner
Red Flannel Hash $6 for 12
This is a huge slam cooking experience using simple ingredients... rice, 2 cans of kidney beans,1 can of corn, 4 carrots, 1 green pepper, 2 large onions, garlic and an 8 oz package of beef slices. Add a vinaigrette, hot sauce or marinade - 9 tablespoons in total. Season with chili powder, cumin and pepper.
Corned Beef Hash Pie
Hearty wholesome Pie.
Corned Beef Hash Pie.
For Grandma Sarah’s Short crust Pastry
12ozs/300g plain flour
Pinch salt
6ozs/150g Lard cut into small pieces (the lard must be cold)
4/6 tablespoons of cold water
For the pie
1 medium onion peeled and diced
1 medium carrot peeled and finely diced
3 large Maris Pipers/ Desiree potatoes (weight about 450g/1½lb) peeled and diced in 1cm pieces
Dash Worcestershire sauce (optional)
1 pint beef sock (1 pint of hot water and 1beef stock cube )
1 tin corned beef cut into 1cm cubes (Patricia would like M&S corned beef)
400g Grandma Sarah’s shortcrust pastry (see above)
Salt/Pepper
1 egg, beaten
Equipment
Metal/ enamel / non stick pie plate (9ins/23cm approx..) Using a metal plate will ensure that the pastry base of the pie will be cooked and not soggy.
Method
For Grandma Sarah’s Shortcrust Pastry
In a large bowl put the flour and salt and mix together,
Add the lard and rub into the flour until the mixture resembles breadcrumbs.
Add half the water and mix in until the mixture resembles dough. (if the mixture is too dry add a little more of the water)
When the dough starts to stick together form it into a ball and a smooth dough.
Wrap in cling film and leave in the fridge to chill for about 10mins.
For the pie
In a large pan, heat a little oil over a med-low heat and add the carrot and onion, cook until soft then add the potato, Worcestershire sauce and the stock. Cover with a lid and bring to the boil, stirring occasionally so that the vegetables cook evenly.
Turn the heat down and simmer for about 10-15mins until the vegetables are tender and the liquid is reduced.
Stir in the corned beef making sure it’s evenly distributed
Taste the mixture; add a little salt if needed and season well with pepper.
Transfer the mixture into a bowl and leave until completely cold.
Heat the oven 200C/400F/gas mark 6.
Grease the enamel/tin plate well.
Divide the pastry into two pieces, ¾ and ¼.
On a well-floured surface, roll out the bigger piece to a thickness of about 2-3mm/ 1/8th of an inch approx, and use it to line the plate.
Roll out the remaining pastry ready to form the lid and set aside.
Spoon the cooled filling onto the pastry lined plate, and brush the edges with beaten egg (so that the lid will stick to the bottom easily)
Cover the pie with the rest of the pastry to form a lid.
Crimp the edges with your fingers or a fork and trim off the excess pastry.
Brush the top of the pie with the beaten egg; make a cross in the centre of the pie to let the steam out.
Place the pie on a baking sheet and bake in the centre of the oven for about 35mins until golden brown.
Leave to cool for 5/10mins before serving
Serve with pickles (various) and pickled red cabbage.
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.
American Rivers Tour 2017 | Red Flannel Hash | Short
Cooking Red Flannel Hash over open fire on the Henry's Fork | Short version
Red Flannel Hash
DONT THROW YOUR FLANNEL JACKET INTO POTATOES!!!
BRAISED LAMB VIDEO:
RECIPE:
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Equipment
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