Red Flannel HashPhoto Credit : Aimee Tucker
What do you get in New England when you swap out some of the potatoes in a batch of corned beef hash with beets? The result has flannel-esque patches of red, so we call it Red Flannel Hash. Crack in a few eggs and call it Sunday breakfast.
The recipe first published in Yankee Magazine‘s 1972 Favorite New England Recipes.
2 cups cooked, diced corned beef
2 cups boiled, diced potatoes
1-2 cups cooked, diced beets
2-3 tablespoons butter
1/4 cup heavy cream
salt and pepper, to taste
Mix the left-over meat and vegetables of a New England Boiled Dinner (amounts may vary), chop coarsely, and moisten with a little cream. Bake in an iron skillet in melted butter in a 350 degree oven for about 40 minutes until browned, or in a buttered skillet over low heat on the stove top until one side is browned. Flip and cook the the other side until browned, then turn out on a hot platter, and serve with the same fixings used for the Boiled Dinner.