The beets are why this hash is called "red flannel." Adapted from "The Pleasures of Cooking for One," by Judith Jones.
- 1 tablespoon unsalted butter
- 1⁄2 cup onion, chopped (1/2 small onion)
- 1⁄4 cup celery, chopped (1/4 1 celery rib)
- 2 small new potatoes, cooked peeled and cut into small dice
- 1 small roasted beets or 1 small boiled beet, peeled and cut into small dice
- 3 ounces pork tenderloin, cooked then coarsely chopped
- 1⁄4 cup beef broth
- salt & freshly ground black pepper
- fresh parsley, chopped for garnish
- Melt butter in a small skillet, over medium low heat.
- Add onion and celery and cook, stirring occasionally, until slightly softened, about 5 minutes.
- Add potatoes, beets, pork, and broth; season with salt and pepper.
- Cover and reduce heat to low.
- Cook until most of the liquid is absorbed and celery is tender.
- Uncover and cook until all the liquid evaporates and the edges start to brown, about 5 to 6 minutes.
- Turn and brown other side.
- Garnish with parsley.