Red Flannel Hash

Red Flannel Hash

(4 servings)    Printable Version
  • 1 cup corned beef brisket - chopped and cooked
  • 1/2 cup chopped cooked vegetables - your favorite (carrots
  • cabbage and onions work great)
  • 1 cup cooked beets - chopped
  • 2 cups boiled potatoes - chopped
  • bacon fat or vegetable shortening
  • 1/2 cup beef broth
  • 1 Tablespoon parsley - chopped
In a large mixing bowl, toss together the chopped meat and vegetables.

Heat a skillet containing fat or shortening about 1/4 inch deep.

Spread all ingredients except parsley and broth smoothly to cover the bottom of the pan, tamping it down a bit and then adding a little broth.

Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes.

Fold it as you would an omelet and slide it onto a serving plate. Sprinkle with parsley.

Red Flannel Hash

Great for around St. Patrick's Day when corned beef brisket is easier to find and often cheaper. Top with poached eggs to make the meal complete. Very popular in New England.

Mr Breakfast would like to thank IrishGirl for this recipe.

Comments About This Recipe
What do you think of Red Flannel Hash?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From Red Flannel Heaven
Rating (out of 5):  

Add a poached egg or two right on top of your red flannel hash, one ounce wine vinegar, a slab of real dairy butter... and enjoy a wonderful New England breakfast! (Or Lunch)

Comment submitted: 6/23/2007 (#3094)

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