Red Flannel Hash With Eggs Recipes

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.

RED -FLANNEL HASH

Steps:

• Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
• Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
• Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
• Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
• In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve

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.

RED FLANNEL HASH

Steps:

• Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
• Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.

RED-FLANNEL HASH

Steps:

• Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
• Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
• Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
• Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
• When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
• Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
• Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.

RED FLANNEL HASH WITH EGGS

Steps:

• Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
• Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
• Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.

LEFTOVER BRISKET FLANNEL HASH WITH CRISPY FRIED EGGS

Steps:

• Put the Yukon Gold and sweet potatoes and the garlic in a medium pot and add water to cover. Bring to a boil, add 2 tablespoons of salt and cook until the potatoes are just fork tender, about 4 minutes. Drain and allow to dry on a clean kitchen towel.
• Heat a large cast-iron skillet over medium-high heat. Add the schmaltz and heat until melted and shimmering. Add the apple and onion and cook, stirring frequently, until slightly softened, about 1 minute. Add the potatoes, brisket, beets and hot pepper. Season with a big pinch of salt and several grinds of black pepper and stir to combine. Spread evenly in the skillet and cook undisturbed until browned on the bottom, about 2 minutes.
• Flip the pieces and repeat this process to cook until browned all over, about 8 minutes. Resist the urge to stir during each 2-minute interval so the hash can crisp throughout. Remove from the heat, cover and set aside.
• Heat a large nonstick skillet heat over medium-high heat. Add the olive oil and swirl to coat the pan. Crack in the eggs and sprinkle each with a pinch of salt. Cook until the whites are almost set, then tip the pan slightly away from you and use a large spoon to baste the tops with some hot oil. Cook until crisp around the edges and the yolks are the desired doneness, 2 to 4 minutes.
• Divide the hash among 4 bowls and top each with a crispy fried egg. Serve with hot sauce.

RED FLANNEL HASH

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.

RED FLANNEL HASH WITH FRIED EGGS

Steps:

• Cook potatoes in pot of boiling water until tender, about 8 minutes. Drain.
• Meanwhile, cook bacon in large skillet over medium heat until brown, about 8 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Transfer 1 teaspoon drippings to small skillet.
• Add chopped onion to bacon drippings in large skillet. Sauté onion over medium high heat until soft, about 5 minutes. Mix in potatoes, diced beets and milk. Season hash with pepper and flatten with spatula to compact. Cook hash until heated through, stirring up bottom crust twice, about 10 minutes.
• Meanwhile heat drippings in small skillet over medium heat. Add eggs and fry to desired doneness.
• Divide hash between 2 plates. Top each with fried egg, chopped parsley and bacon and serve.