1/2 Photos of Red Flannel Hash
echo echo's Note:
A traditional New England recipe--the "red flannel" refers to the inclusion of beets. Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before. Traditionally each serving is topped with a poached egg, but this is optional. A "quick and dirty" approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet. Some people top it with catsup. Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used. Tasty, but definitely not for people avoiding fat or salt.
My Private Note
Units: US | Metric
- 1Combine beef and vegetables.
- 2Heat lard or fat in a skillet; the pan should be well coated.
- 3Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
- 4Cook over low heat about 30 minutes.
- 5Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
- 6However, I've also had it cooked with stirring occasionally to keep it jumbled up.
- 7Serve hot.
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Nutritional Facts for Red Flannel Hash
Serving Size: 1 (100 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 200.4
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 5.0 g
- Cholesterol 12.1 mg
- Sodium 37.8 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 2.7 g
- Sugars 4.8 g
- Protein 2.4 g
The following items or measurements are not included: