The Elms Root Vegetable Red Flannel Hash Recipes

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BROCCOLI-CHEDDAR HASH-BROWN CASSEROLE



Broccoli-Cheddar Hash-Brown Casserole image

This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h

Number Of Ingredients 10

4 medium russet potatoes (about 2 1/2 pounds total)
Kosher salt and freshly ground pepper
2 1/2 cups shredded sharp cheddar (8 ounces)
4 teaspoons Dijon mustard
1/2 cup Greek yogurt, plus more for serving
1/2 cup sliced scallions (from about 4), plus more for serving
4 cups broccoli florets, cut into bite-size pieces
5 large eggs, lightly beaten
8 ounces bacon (about 8 slices)
2 tablespoons unsalted butter

Steps:

  • In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions in a large bowl.
  • Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.
  • Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

RED FLANNEL HASH



Red Flannel Hash image

This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons vegetable oil
1 can (14-1/2 ounces) sliced beets, drained and chopped
2 cups chopped cooked corned beef
2-1/2 cups diced cooked potatoes
1 medium onion, chopped
1/4 cup half-and-half cream
2 tablespoons butter, melted
2 teaspoons dried parsley flakes
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

RED FLANNEL HASH WITH FRIED EGGS



Red Flannel Hash with Fried Eggs image

This recipe can be prepared in 45 minutes or less. Serve this with steamed baby carrots, coleslaw and pickled cucumbers.

Yield Serves 2; can be doubled

Number Of Ingredients 7

12 ounces red-skinned potatoes, diced
4 slices thick-cut bacon, chopped
1 cup chopped onion
1 15-ounce can whole beets, drained, diced
1/2 cup milk
2 large eggs
2 tablespoons chopped fresh parsley

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.

RED FLANNEL HASH WITH DILLED SOUR CREAM



Red Flannel Hash with Dilled Sour Cream image

Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.

Yield Serves 4 to 6

Number Of Ingredients 8

3/4 cup sour cream
3 tablespoons chopped fresh dill
1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
9 ounces thickly sliced corned beef, coarsely chopped (about 2 cups)
1 cup coarsely chopped drained canned beets
3/4 cup chopped onion
1 large egg, beaten to blend
3 tablespoons vegetable oil

Steps:

  • Mix sour cream and dill in small bowl. Season with salt and pepper. Cover and chill until ready to serve. (Dilled sour cream can be made 2 days ahead.)
  • Steam potatoes until tender, about 8 minutes. Transfer to large bowl; chill until cold, about 15 minutes. Mix in corned beef, beets and onion. Working in batches and using on/off turns, coarsely chop mixture in processor. Return mixture to same bowl. Add egg; toss to mix. (Can be prepared 4 hours ahead. Cover and chill.)
  • Heat oil in large nonstick skillet over medium-high heat. Add corned beef mixture; cook until bottom is brown and crisp, about 10 minutes. Continue cooking until brown and crisp on both sides, flattening with spatula and turning mixture over in sections, about 10 minutes. Transfer to plates. Serve with dilled sour cream.

OVEN-ROASTED VEGETABLES WITH APPLES, DRIED CRANBERRIES, AND PUMPKIN SEEDS



Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds image

Enjoy sweet and savory flavors with this delicious side dish recipe, courtesy of chef Andrew Carmellini. Also try:Cider-Glazed Rack of Pork

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 14

1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups)
2 medium white turnips, cut into 1-inch pieces (about 2 cups)
1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups)
2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup)
2 tablespoons extra-virgin olive oil
Coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries
1/4 cup hot water
1 tablespoon bourbon
1 tablespoon unsalted butter
1/4 cup pumpkin seeds
Pinch of cayenne pepper
1/4 cup celery leaves

Steps:

  • Preheat oven to 450 degrees with a rack set in the center.
  • Place squash, turnips, rutabaga, and apples on a large rimmed baking sheet. Drizzle with olive oil and season with 1/2 teaspoon salt and pepper; toss to combine. Transfer to oven and roast, turning once, until brown and tender when pierced with a knife, about 15 minutes.
  • Meanwhile, place cranberries in a small bowl. Cover with hot water and bourbon; set aside.
  • Melt butter in small skillet over medium heat. Add pumpkin seeds and stir to coat with butter. When seeds start to puff and make cracking sounds, add a pinch of salt and cayenne pepper; shake pan to coat seeds and remove from heat.
  • Remove vegetables from oven and add cranberries and their liquid. Top with toasted pumpkin seeds and celery leaves; serve immediately.

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