More Great Recipes: Main Dish

Red Flannel Hash


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 tablespoons butter
1 onion, chopped
2 cups cut up cooked meat
2 cups cut up cooked potatoes
2 cups cut up cooked beets
1/4 cup broth, gravy or water
salt and pepper to taste


Cut meat, potatoes, and beets into small dice. Heat butter in a heavy skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onion is soft (about 5 minutes). Stir in meat, potatoes, beets, and broth. Reduce heat to medium-low. Press the mass down into a thick cake and cook until heated through and somewhat crusty on the bottom (about 15 minutes). Taste for seasoning, add salt and pepper, if needed. Often served with ketchup or a sprinkling of vinegar.


Makes 4, 1 cup servings


TIP: If you don't have left-over cooked potatoes, cook finely diced raw potatoes with the onions, increasing time to 15 minutes.


Pairs Well With


Notes

This is traditionally made with left-over corned beef, but use whatever cooked meat you have available. The beets will ensure that it's adequately red. Vary the proportions to suit your ingredients.

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