Red Flannel Hash
Ingredients 2 each potatoes, peeled, cooked 2 each turnips or rutabaga, cooked 3 tablespoon whipping cream 2 each beets, cooked 2 cup corned beef, cooked, diced 1 each onion, mince...
Ingredients
- butter, approx
- egg, approx
- onion, approx
- beef, approx
- salt, approx
- potato, approx
- cream, approx
- pepper, approx
Directions
- 1
Ingredients 2 each potatoes, peeled, cooked 2 each turnips or rutabaga, cooked 3 tablespoon whipping cream 2 each beets, cooked 2 cup corned
- 2
Serve each portion topped with a poached egg, minced parsley and home style chili sauce or ketchup on the side
- 3
Crisp sourdough toast slathered with butter and a cabbage coleslaw are great accompaniments
- 4
Dice potatoes, turnips and beets into 1/4 inch cubes
- 5
Place in bowl and toss with beef, onion, savory and nutmeg to make 9 cups
- 6
In 9 or 10 inch heavy skillet, heat butter over medium high heat until sizzling, spread meat mixture in pan
- 7
Cook, loosening edge often and shaking pan, for 8-10 minutes or until parts are crusty
- 8
Using large spatula, turn over in pieces