September 27: National Corned Beef Hash Day

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Title: Red Flannel Hash
Categories: Beef, Vegetables, Potatoes
Yield: 5 Servings

1/2 lb Beets; trimmed
2 md Potatoes; peeled
3 c Cooked corned beef; diced
2 md Carrots; scraped, fine
- chopped
1 sm Bell pepper; fine chopped
1 lg Onion; fine chopped
1 cl Garlic; minced
3 tb Chopped fresh parsley
2 1/2 tb Butter
1 ts Worcestershire sauce
1 ts Hot pepper sauce
1/4 c Tomato juice
Salt & pepper
6 Poached eggs

Place beets in saucepan, cover with cold, unsalted water
and slowly heat to boiling. Reduce heat and simmer until
barely tender, about 35 minutes. Drain under cold water.
Remove skins, cube and place in large bowl. Cook potatoes
in boiling salted water for 10 minutes. Drain. Cool
slightly, cube and add to beets. Add corned beef, carrots,
green pepper, onion, garlic and parsley. Mix well.

Melt butter in 10" oven proof skillet. Press mixture into
skillet and cook, uncovered, 6 minutes.

Stir in Worcestershire sauce, hot pepper sauce, tomato
juice, salt and pepper to taste. Cook, without stirring,
30 minutes. Preheat oven to 350oF/175oC.

Using two large spatulas, flip the mixture over and place
skillet in oven. Bake until the potatoes are brown and
tender, about 30 minutes.

Top with poached eggs.

Serves 4 to 6.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Adding pork changes it from good to very good.
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