Recipe Archives->Casseroles->Red Flannel Hash 01

Red Flannel Hash

3/4 pound beets, peeled and diced
1/4 cup rendered bacon fat
1 onion, chopped
1 1/2 pounds potatoes, peeled and diced
3/4 pound corned beef, shredded
salt and pepper to taste

2 tablespoons butter
6 eggs

Place beets in saucepan, cover with water.  Simmer until tender,
about 10 minutes.  Drain.

Heat fat in large skillet over medium heat.  Add onion and cook
until golden brown, stirring occasionally.  Add potatoes, cover
and cook until tender, stirring occasionally.  Transfer to large
bowl.  Mix in beets and beef.  Season with salt and pepper.  Cool.

Melt 1 tablespoon butter in each of 2 skillets over high heat.
Arrange hash in 3 mounds in each skillet; press to flatten.  Press
back of spoon into each to form a well.  Cook until bottoms are
golden brown, about 5 minutes.  Reduce heat to medium low.  Crack
1 egg into each well.  cover and cook until eggs are soft-cooked,
about 8 minutes.

Printable version: red-flannel-hash01.txt.