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Red Flannel Hash With Corned Beef

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6 bacon slices
cup minced onion
2 cups peeled, boiled, and diced potatoes
1 cups chopped corned beef
1 cups diced cooked beets (not in vinegar)
1 cup light cream or half and half
cup minced fresh parsley
Salt and pepper


Serves: 4


1. Cook the bacon in a large heavy or non-stick skillet until golden and beginning to crisp. Remove with a slotted spatula and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat in the pan, reserving the rest for later. 2. Cut the bacon into ½ -inch pieces and place in a mixing bowl. Cook the onion in the bacon fat over low heat until softened, 8-10 minutes. Remove it from the pan and add to the bacon. Mix in the potatoes, corned beef, beets, cream, and the minced parsley. Season with salt and pepper and mix well. 3. Heat 4 tablespoons of the reserved bacon fat, or other fat, in the skillet. Add the hash mixture, spreading it evenly with a spatula. Cook over low heat until the base is brown, about 15 minutes. Flip the hash out onto a plate. 4. Gently slide the hash back into the skillet and cook on the other side until lightly browned. Serve immediately.

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