Red Flannel Hash
August 30, 2014
1Heat butter in a frying pan (cast iron preferred) on medium high heat.
2Add the onions and cook a couple minutes, until translucent.
3Add the corned beef, potatoes, and beets.
4Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium.
5Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
6When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using.
7Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.
8There should be enough salt from the corned beef, but if not, add salt to taste.
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
1/4 cup (packed) chopped fresh parsley (optional)
I didn’t like beets until now!