Red Flannel Hash
Prep Time
30 minutes
Cook time
30 minutes
Total time
1 hour
Ingredients
- 2 cups corned beef, diced into ½-inch cubes
- 2 cups cooked beets, diced into ½-inch cubes
- 3½ cups cooked potatoes, diced into ½-inch cubes
- 1 medium onion, finely chopped
- Salt and pepper to taste
- 1½ teaspoons Worcestershire sauce (optional modern addition)
- Light cream, just enough (about 1 tablespoon) to hold together
- ¼ cup bacon drippings (can be replaced with unsalted butter or preferred cooking oil)
Instructions
- Mix corned beef, cooked beets, and cooked potatoes together.
- Add onions, Worcestershire sauce if using, and salt and pepper to taste.
- Mix all the ingredients with just enough light cream to hold together.
- Melt bacon drippings or salt pork in a heavy iron skillet or a very wide, deepset non-stick pan.
- Spread the hash evenly over the bottom of the skillet. Heat over a low fire watching carefully.
- Loosen the edges and shake the skillet from time to time to keep the hash from burning. When a nice brown crust forms on the bottom, use a spatula to flip the hash, cooking it on the other side. Serve on a warm platter.
Adapted from: Matthew Wendel’s Recipes From the President’s Ranch: Food People Like to Eat
Nutrition per serving (4 servings)
Calories 310 • Total Fat 18g • Saturated Fat 9g • Sodium 510mg • Total Carbohydrates 26g • Dietary Fiber 3g • Added Sugars 0g • Protein 11g
* Recipe analyzed with unsalted butter.
Dietitian’s note
Add an additional cup of vegetables, shredded cabbage, or sliced carrots to boost levels of dietary fiber and micronutrients.
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Nutrition per serving (6 servings)
Calories 310 • Total Fat 15g • Saturated Fat 3g • Sodium 185mg • Total Carbohydrates 26g • Dietary Fiber 3g • Added Sugars 0g • Protein g – Missing
* Recipe analyzed with unsalted butter.
Dietitian’s note
Add an additional cup of vegetables, shredded cabbage, or sliced carrots to boost levels of dietary fiber and micronutrients.
