Sunday, October 16, 2011

Red Flannel Hash

When you look at the accompanying picture of this dish, you may ask yourself, "Why is this called red flannel hash?" Well, one of the active ingredients is beets. Beets are red, right? Well, at present, what seems to be available in the stores are golden beets. So what we have here is gold flannel hash.
What we ate, because of the guest cook on the blog, was modified, more healthy red flannel hash. My husband baked it instead of frying it, and mixed a half cup of chicken stock and an egg into it to make it hang together. Red flannel hash, according to Wikkipedia's article on New England cooking, is a staple New England dish. They don't say why. I do remember, growing up, that something called Harvard Beets were a staple in the restaurants we went to. So it was probably normal, in some circles, to toss beets into the hash. It was good, and we ate when I got home, at 9:00 pm rather than at 11:00 as we would have if I had cooked.

Red Flannel Hash

3 cups finely diced cooked corned beef
2 cups finely diced cooked potatoes
3 tablespoons butter
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper to taste
Peanut oil

1. Combine the corned beef and potatoes in a mixing bowl.
2. Melt the butter and cook the onions in it until thoroughly wilted. Add the Worcestershire, salt and pepper and blend lightly.
3. Brush a skillet with oil and spoon the corned beef mixture into the skillet, pressing down to cover the bottom fully. Cook over moderate heat until well browned on the bottom.
4. Serve with catchup if desired.
Serves 4.

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