Prep 5 mins
Cook 30 mins
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.
- Combine beef and vegetables.
- Heat lard or fat in a skillet; the pan should be well coated.
- Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
- Cook over low heat about 30 minutes.
- Traditionally, 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.
- However, I've also had it cooked with stirring occasionally to keep it jumbled up.
- Serve hot.
make wells in the center of the hash and break uncooked eggs into it cover and steam the eggs to the desired doneness
I have been making corned beef hash for years but have never made it with the addition of beets. It was very tasty. I served these with Sourdough Whole Wheat Biscuits and topped with Microwave Poached Eggs. Low in fat and sodium not a chance but it is okay to be naughty once in awhile. Thanks for a great brunch.
My husband said this is the best corned beef hash he has ever eaten! In fact, he ate it so fast I didn't even get a picture! I used veg. oil in place of the lard. Thanks Edith!