Red Flannel Hash |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 pound salt pork, finely diced | butter | 1 large onion, chopped |
| 6 cooked finely diced potatoes | 8 cooked finely diced beets | 2 cups diced cooked corned beef |
| salt, pepper and nutmeg to taste | 1 poached egg for each portion | |
| 1 | Render the salt pork until soft. Add butter to pan and onions. Cook until transparent. Add potatoes, beets and corned beef to the pan along with the seasonings. Blend well. Pack the hash firmly with a spatula. Cover and cook slowly until hash is brown on bottom. Fold half the hash over the other half like an omelette and serve on a heated platter, garnish with a poached egg for each portion. |