Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator. Not only does this dish help to cut down on food waste, the eclectic mix of fresh ingredients is both delicious and fun to cook.
Red Flannel Hash with Corned Beef recipe
Courtesy of Michele Knaus -Adapted from the cookbook A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison Serves 6
- 6 Tablespoon. butter, divided
- 1 T. vegetable oil
- 1 cup. chopped onions
- 3 c. cooked red or yukon gold potatoes
- 1 c. diced cooked beets
- 1-2 c. chopped cooked vegetables (cabbage, carrots, turnips, rutabagas, etc)
- 3 c. (1#) chopped cooked corned beef (or other meat like beef brisket)
- 1/4-1/2c. beef stock, wine, or corned beef cooking liquid
- 2 teaspoon. mustard
- 2 t. prepared horseradish (optional)
- 2 T. cider vinegar or vinegar hot sauce, if not using corned beef cooking liquid (optional)
- Salt and Black Pepper to taste
- Melt 4 T. butter in heavy skillet over medium heat. A 10-12″ cast iron skillet works great.
- Add the vegetable oil, then the chopped onions and cook 5 minutes until onions are just starting to brown.
- Add potatoes, beets, and vegetables to the pan. Stir as it cooks to allow steam to escape; cook another 5 minutes
- Add the corned beef, the stock or other liquid, the mustard, horseradish and vinegar if using.
- Stir well, then press the mixture down with spatula.
- At this point, you can use a smaller pan’s lid to apply pressure directly on the hash, or a smaller cast iron skillet placed onto the hash.
- Allow to cook and develop a crust, scraping up and flipping over the hash several times, until there is a rich crust developed, 10-15 more minutes.
- Serve immediately with poached or fried eggs.