Easy Red Flannel HashFrom julesong 8 years ago
- 2 tablespoons butter shopping list
- 1 teaspoon olive oil shopping list
- 2 tablespoons minced onions shopping list
- 2 cups diced boiled potatoes shopping list
- 1 (14 ounce) can corn beef hash shopping list
- 1 cup chopped cooked beets or diced cooked beets (not pickled, amount of beets to taste) shopping list
- 2 cloves garlic, minced shopping list
- 1/4 cup beef broth shopping list
- 6 poached eggs or fried eggs (one egg per serving) shopping list
- 2 tablespoons grated parmesan cheese shopping list
- 1 tablespoon chopped parsley shopping list
How to make it
- In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
- Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
- Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
- Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
- Fold browned hash by half and slide onto the serving platter.
- Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).
The Cookjulesong Seattle, WA
The Rating3 people
High 5555555555555chef_irish in Gainesville loved it
Loves hash and eggs anytime of the day... ^5!!windy1950 in Flint loved it
YUMMMMM... I could eat brekkie any time of the day, and this sounds just like the ticket. If you watch "Diners, Drive-ins and Dives" on Food Network, they recently featured an eatery in Pittsburgh called the Dor Stop Restaurant. One of thei...morewindy1950 in Flint loved it