Prep 10 mins
Cook 35 mins
The 5 Spot restaurant on the top of Queen Anne Hill's Counterbalance in Seattle serves Red Flannel Hash. I wanted to try making it at home, and this recipe is my greatly tweaked version using canned hash, the non-canned original found in the "L.L. Bean Book of New England Cookery." I really like this version - it's not as salty as the usual hash, and the beef broth adds a nice, deeper flavor. Don't be tempted to turn it out of the pan early, otherwise it won't be as crispy as you'll probably want it.
- 29.58 ml butter
- 4.92 ml olive oil
- 29.58 ml minced onions
- 473.18 ml diced boiled potatoes
- 396.89 g can corn beef hash
- 236.59 ml chopped cooked beets (not pickled, amount of beets to taste) or 236.59 ml diced cooked beet (not pickled, amount of beets to taste)
- 2 cloves garlic, minced
- 59.14 ml beef broth
- 6 poached eggs (one egg per serving) or 6 fried eggs (one egg per serving)
- 29.58 ml grated parmesan cheese
- 14.79 ml chopped parsley
- 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).