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Country Cottage IV
Elliott, D
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Red
Flannel Hash
 Glorious American Food
by Christopher Idone, 1985, Random House, New York
“The
name ‘red flannel’ originated when red beets were chopped into the
corned beef hash, along with whatever leftover vegetables were handy.
Though frugal
and fast, this leftover meal is an all-time favorite,
brightened up with a
hot
poached egg.”
Ingredients
2
cups diced corned beef
2
cups diced boiled potatoes
1
cup diced large scallions
1
cup diced carrots
1/2
cup chopped Brussels sprouts
1/2
cup diced parsnips
1
cup diced red beets
Salt
and freshly milled black pepper
1/4
pound unsalted butter
2
to 3 tablespoons heavy cream
Method
Use
the leftover meat and boiled vegetables to prepare the hash.
In
a large bowl, mix together the meat and all of the vegetables,
except
the beets.
Lightly
salt and pepper the mixture to taste. If the corned beef is very
salty, do
not add any salt.
Over
moderate heat, melt the butter in a large cast-iron or other
heavy
skillet.
Fold
the beets into the hash mixture and turn the mixture into the skillet.
Pack
firmly, cover, and cook for 10 minutes.
Uncover
and drizzle the cream over the hash.
Cover
and continue cooking for an additional 10 to 15 minutes, until
crusty and
well browned.
Turn
hash over with a spatula and pack firmly again. Continue to cook
for
another 15 minutes.
Serve
the hash with a poached egg for each guest, and red pepper relish
and
ketchup as condiments. Makes 5 hearty portions.
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