Red Flannel Hash gets its name from the color of the beets, that dye it a bright light red. It is also one of the best variations on the classic corned beef hash. Ann Champion submitted this version, which is made faster by using corned beef from a can.
Red Flannel Hash
- 12 ounces canned corned beef, flaked
- 1 (16 ounce) can potatoes, drained and chopped
- 1 (16-ounce) can beets, drained and chopped
- 1 small onion, chopped
- ¼ cup heavy cream or milk
- 1/8 teaspoon pepper
- 3 tablespoons vegetable oil
Combine corned beef, potatoes, beets, onion, cream, and pepper in a large bowl. Set aside.
Heat oil in heavy skillet over medium heat. Spoon mixture into skillet in a thick, even layer. Lower heat: cook without stirring for about 5min. Flip and cook an additional 5 min. Serve immediately with poached or over easy egg on top, if you wish.
— Ann Champion