Tonight I tried a new recipe from my dear Fannie Farmer Cookbook. I’ve seen this recipe for years and am always intrigued by the name – red flannel hash. The recipe is in the section called Dishes Using Leftover Beef, so I see it every year the day after St Patricks Day when I’m wondering what to do with the rest of the corned beef.
This time I wasn’t trying to use up corned beef, but beets, which I have plenty of as I try and harvest to make room for tomatoes.
If you’re looking for a very tasty and unusually colorful breakfast (or dinner) and you happen to have some leftover corned beef in the freezer, here’s the recipe, adapted from the classic Fannie Farmer Cookbook, by Marion Cunningham:
2 cups chopped corned beef
2 cups chopped cooked potatoes
1 cup finely diced cooked beets
1 small onion, chopped
4 T butter
5 T cream (I used evaporated milk)
Mix corned beef, potatoes, onion, beets, salt and pepper. Melt butter in a cast iron skillet, spread beef mixture over the bottom and press down with a spatula. Fry over medium-low heat for 15-20 minutes. When golden brown (though you won’t be able to tell because its bright red!) flip it over and pour the cream or milk over all. Cook another 15-20 minutes until its nicely brown… (or red)