Red Flannel Hash

[Melissa Burnell]

Red flannel hash also known as corned beef hash consists of tender morsels of diced corned beef, carrots, potatoes, and onions. This dish is ideal for using up leftover corned beef dinner that is traditionally served on St. Patrick’s Day.

To prepare this dish, you’ll need the leftovers from a traditional New England Boiled Dinner. If you’re not familiar with that reference, you’ll need cooked corned beef, carrots, potatoes, and half of a sweet vidalia onion. We often add a bit of the leftover cabbage as well, but this alters the dish slightly.

It gives the dish a bit more liquid and it tends to caramelize a bit, like this:

The amounts of ingredients are not overly important, chop up whatever you have available, usually 4-6 cups or so of meat and vegetables, and set them aside.

It doesn’t matter if you only have meat and potatoes left, you can make a traditional corned beef hash using those.

Heat a couple of tablespoons of real butter in a skillet until hot, then add half a Vidalia onion that has been minced. Cook until the onions are tender and translucent, then add the diced corned beef and vegetables.

Let it cook, undisturbed for several minutes. The goal is to evenly brown the bottom, allowing the veggies to take on a caramelized texture and flavor.

Use a spatula to flip the hash, allowing it to cook and brown on the other side. Stir occasionally as needed to avoid burning. Sprinkle generously with salt and pepper. If you’d like, you can serve this mixture with eggs and fresh hot biscuits.

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[mos]

Love this stuff!  Only one thing compares — roast beef hash! LOL!

[Author]

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