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Red Flannel Hash

After a run of big holiday dinners, I’d really like just a few days when I don’t have to cook at all… but for some strange reason, others seem to want to eat! Regularly! Go figure…

So, before we launch into the major run of turkey leftovers, it’s time for something easy-to-make but just a little bit different.

File this old-fashioned family favourite recipe under “Comfort Food” for a cold winter’s night!

Red Flannel Hash

Ingredients:
½ cup onion, finely chopped
2 Tbsp olive oil
3 cups potatoes, cooked, finely chopped
2 cups beets, cooked, finely chopped
1½ cups corned beef, cooked, finely chopped
1⁄3; cup milk
½ tsp salt
2 drops of Louisiana hot sauce or tobasco

Directions:
In a large skillet, cook the onion in the oil until it’s tender but not browned. Toss together the remaining ingredients and spread this evenly over the onions. Cook over medium heat, turning it occasionally with a broad flat spatula, until the hash is lightly browned. Serves 4.

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