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Red Flannel Hash

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Recipe

A quick and savory dish that makes dinner time fun and enjoyable. It will even have the kids eager to set the table!

 

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 each potatoes
peeled, cooked
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2 each turnip
or rutabaga, cooked
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3 tablespoons heavy whipping cream
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2 each beets
cooked
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2 cups corned beef
cooked, diced
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1 each onions
minced
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1 teaspoon savory
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¼ teaspoon nutmeg
ground
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3 tablespoons butter
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¼ teaspoon black pepper
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1 x salt
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4 large eggs
poached
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3 tablespoons parsley leaves
fresh, minced
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Ingredients

Amount Measure Ingredient Features
2 each potatoes
peeled, cooked
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2 each turnip
or rutabaga, cooked
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45 ml heavy whipping cream
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2 each beets
cooked
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473 ml corned beef
cooked, diced
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1 each onions
minced
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5 ml savory
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1.3 ml nutmeg
ground
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45 ml butter
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1.3 ml black pepper
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1 x salt
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4 large eggs
poached
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45 ml parsley leaves
fresh, minced
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Directions

Prepare this savory hash in a heavy cast iron skillet to ensure a crusty finish. Serve each portion topped with a poached egg, minced parsley and home style chili sauce or ketchup on the side. Crisp sourdough toast slathered with butter and a cabbage coleslaw are great accompaniments.

Dice potatoes, turnips and beets into ¼ inch cubes. Place in bowl and toss with beef, onion, savory and nutmeg to make 9 cups. In 9 or 10 inch heavy skillet, heat butter over medium high heat until sizzling, spread meat mixture in pan. Cook, loosening edge often and shaking pan, for 8 to 10 minutes or until parts are crusty. Using large spatula, turn over in pieces. Pour in whipping cream to flow underneath. Sprinkle with pepper; season with salt to taste. Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and potatoes and meat are crusty.

Top each serving with egg, sprinkle with parsley. Makes 4 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 26759% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 141mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 17% Vitamin C 19%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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