Blue And Red Flannel Hash Recipes

RED FLANNEL HASH

Steps:

• In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

YANKEE RED FLANNEL HASH

Steps:

• In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat., Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.

EASY RED FLANNEL HASH

Steps:

• In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
• Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
• Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
• Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
• Fold browned hash by half and slide onto the serving platter.
• Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).

RED FLANNEL HASH

Steps:

• Combine beef and vegetables.
• Heat lard or fat in a skillet; the pan should be well coated.
• Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
• Cook over low heat about 30 minutes.
• Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
• However, I've also had it cooked with stirring occasionally to keep it jumbled up.
• Serve hot.

BETTE DAVIS' RED FLANNEL HASH

Steps:

• Chop corned beef and potatoes into bit size pieces. Finely dice beets and combine with corned beef and potatoes.
• Season corned beef mixture with salt and pepper, and add a dash or two of cream, just enough to moisten meat mixture. Heat a large iron skillet on medium heat. Add 2-3 tablespoons butter, enough to coat the bottom of the skillet and add corned beef mix. Stir and spread evenly over bottom of skillet.
• Cook corned beef like you would hash browns. I mash the mixture down into the pan and cover with a lid. Cooking one side, flip and cook the other side. Once both sides are browned, about 5 minutes on each side, I stir it all up, to mix the browned bits with the inside bits.
• Reduce heat to med-low, drop eggs, one at a time, onto the hash, cover with lid and cook 3-5 minutes or until desired doneness. OR you can poach the eggs separate and serve with the eggs on top. Enjoy~

BLUE AND RED FLANNEL HASH

Steps:

• Heat large nonstick skillet over medium-high heat. Add sausage and sauté until cooked through, about 10 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, 1 tablespoon butter and thyme to skillet; stir 3 minutes. Add potato and bell pepper; season with salt and pepper. Reduce heat to low. Cover and cook until potato is tender, stirring occasionally, about 10 minutes.
• Increase heat to medium-high. Stir sausage, beets and half of parsley into potato. Cook without stirring until hash begins to brown on bottom, about 5 minutes. Sprinkle cheese over. Remove from heat. Cover and let stand 5 minutes.
• Melt 2 tablespoons butter in medium skillet over medium-high heat. Add eggs and fry to desired doneness.
• Divide hash among plates; top with eggs. Sprinkle with remaining parsley.