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Lisa Messinger's
Recipes

Red Flannel Hash

From The Complete Idiot's Guide to American Cooking

3 medium all-purpose potatoes
2 tablespoons butter
1 medium onion, chopped
2 tablespoons vegetable oil
3 cups diced, cooked corned beef
1 pound diced, cooked beets (canned is fine)
Black pepper, to taste
Freshly grated nutmeg, to taste
1/2 cup cream, milk or stock
Yields 4 servings.
Preheat the broiler.

Peel potatoes, cut into chunks and cook in boiling, lightly salted water for about 12 to 15 minutes, or until tender but still firm. Drain. When cool enough to handle, chop into dice.

Heat butter in a skillet set over moderate heat. When butter has melted and looks foamy, add onion and cook, stirring occasionally, for about 2 minutes, or until onion has softened.

Add vegetable oil and heat briefly. Then add meat, potatoes and beets. Grind fresh black pepper and freshly grated nutmeg over mixture. Pour in cream.

 

Cook hash for 6 to 8 minutes, tossing the ingredients occasionally, or until ingredients are somewhat crispy. Place the pan under the broiler for a minute or so to brown the top.

 

 

 

(Updated: 10/27/08 SN)


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