Red flannel hash recipe
information
Thrifty New Englanders serve this dish as a way to ''stretch' the leftovers from their classic New England Boiled Dinner
ingredients
1/2 kg (1 lb) Corned beef, cubed
4 Medium potatoes, cut into cubes
225 g (8 oz) Cooked beetroots (beets), cubed
1 Medium onion, chopped
175 ml (6 fl oz) 3/4 cup Double (heavy) cream
1 Tbs Chopped parsley
1 tsp Worcestershire sauce
Salt and pepper to taste
1/4 tsp Cayenne pepper
50 g (2 oz) 4 Tbs Butter
4 Medium potatoes, cut into cubes
225 g (8 oz) Cooked beetroots (beets), cubed
1 Medium onion, chopped
175 ml (6 fl oz) 3/4 cup Double (heavy) cream
1 Tbs Chopped parsley
1 tsp Worcestershire sauce
Salt and pepper to taste
1/4 tsp Cayenne pepper
50 g (2 oz) 4 Tbs Butter
method
1. Combine the corned beef, potatoes, beetroots (beets) and onion.
2. Combine the cream, parsley, Worcestershire sauce, salt, pepper and cayenne together. Pour over the corned beef mixture and toss well.
3. Melt the butter in a large frying-pan. Add the mixture and cook over low heat for 10 minutes, pressing down on the mixture occasionally or until a crust has formed on the base. Remove the pan from the heat and carefully invert the hash so that the crust is now on the top. Cook for a further 10 minutes or until a crust has formed on the other side. Serve at once.
2. Combine the cream, parsley, Worcestershire sauce, salt, pepper and cayenne together. Pour over the corned beef mixture and toss well.
3. Melt the butter in a large frying-pan. Add the mixture and cook over low heat for 10 minutes, pressing down on the mixture occasionally or until a crust has formed on the base. Remove the pan from the heat and carefully invert the hash so that the crust is now on the top. Cook for a further 10 minutes or until a crust has formed on the other side. Serve at once.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
