RED FLANNEL HASH
This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.
Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.
RED-FLANNEL HASH
Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it - and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens.
Provided by Mark Bittman
Categories breakfast, main course
Time 1h30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
- Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
- Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
- Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
- When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
- Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
- Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.
BLUE AND RED FLANNEL HASH
A great-tasting hash that gets its kick from the combination of Maytag blue cheese, spicy sausage, red bell pepper and beets.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat large nonstick skillet over medium-high heat. Add sausage and sauté until cooked through, about 10 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, 1 tablespoon butter and thyme to skillet; stir 3 minutes. Add potato and bell pepper; season with salt and pepper. Reduce heat to low. Cover and cook until potato is tender, stirring occasionally, about 10 minutes.
- Increase heat to medium-high. Stir sausage, beets and half of parsley into potato. Cook without stirring until hash begins to brown on bottom, about 5 minutes. Sprinkle cheese over. Remove from heat. Cover and let stand 5 minutes.
- Melt 2 tablespoons butter in medium skillet over medium-high heat. Add eggs and fry to desired doneness.
- Divide hash among plates; top with eggs. Sprinkle with remaining parsley.
THE ELMS' ROOT VEGETABLE RED FLANNEL HASH
This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 475 degrees. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
- Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat process for celery root and squash, blanching each for 2 minutes.
- In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste.
- Remove from heat; sprinkle with parsley. Serve.
RED FLANNEL HASH WITH EGGS
The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami to give smoke and savor to the sweet root vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
- Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
- Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.
RED FLANNEL HASH
Categories Potato Breakfast Brunch Side Bacon Beet Sweet Potato/Yam Winter Pan-Fry Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.
RED FLANNEL HASH
Provided by Elaine F. Weiss
Categories dinner, one pot, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a bowl combine the onion, potatoes, beets and meat. Salt and pepper to taste.
- Cut the bacon or salt pork into small pieces. In a large skillet fry until brown. Leave in pan with the fat.
- Add the meat mixture and spread it out to fill the skillet. Fry, turning frequently with a spatula, until medium brown, about 10 minutes. If ingredients stick to pan, add a little water or milk.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
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RED FLANNEL HASH WITH BLUE POTATOES - FEED ME PHOEBE
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- Arrange the beets in a small baking dish and fill with enough water to submerge the beets 1 inch. Season with salt, cover the dish with foil, and bake in the oven for 30-40 minutes, until the beets are fork tender. Allow beets to cool enough to handle. Remove skins with a paring knife—they should come off easily. Dice beets and set aside in a medium mixing bowl.
- In the meantime, while the beets are roasting, coat a large skillet with olive oil and sauté the potatoes over medium-high heat. When the potatoes are tender, but not completely cooked, add the onions and season generously with salt and pepper. Continue to sauté until the onions and potatoes are slightly caramelized, another 5-7 minutes. Add the potato-onion mixture to the beets and allow both to cool.In a small cup or bowl, scramble 1 of the eggs. Add to the beet-potato mixture along with the dill and ½ teaspoon of salt. Toss until the vegetables are fully coated.
- With a paper towel, remove any scraps from the skillet so it is more or less clean, and add another generous coating of olive oil. Get the oil nice and hot, then add the hash in one layer, pressing down with your spatula to form a large cake. Cook for a few minutes until the bottom is crispy and the hash has firmed up. Flip in sections and cook until the other side is crispy. Remove the hash and split between two serving plates.
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