Red Flannel Hash
Thrifty New Englanders serve this dish as a way to ''stretch' the leftovers from their classic New England Boiled Dinner
Ingredients
- 1 lb Corned beef cubed
- 4 Medium potatoes cut into cubes
- 8 oz Cooked beetroots beets, cubed
- 1 Medium onion chopped
- 6 floz Double heavy cream
- 1 Tbs Chopped parsley
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1/4 tsp Cayenne pepper
- 2 oz Butter
Instructions
- Combine the corned beef, potatoes, beetroots (beets) and onion.
- Combine the cream, parsley, Worcestershire sauce, salt, pepper and cayenne together. Pour over the corned beef mixture and toss well.
- 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.
Calories: 681 kcal
Carbohydrates: 47 g
Protein: 23 g
Fat: 45g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 1572 mg
Potassium: 1515 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 1167 IU
Vitamin C: 79 mg
Calcium: 84 mg
Iron: 4 mg