Red Flannel Hash Print Email

2 Cooked peeled potatoes
2 Cooked turnips OR Rutabaga
2 Cooked beets
2 cups cooked corned beef, diced
1 Onion, minced
1 tsp. Dried savory
1/4 tsp. Ground nutmeg
3 TBS Whipping cream
3 tbsp. Butter
1/4 tsp. Pepper
1 Salt
4 Eggs, poached
3 tbsp. Minced fresh parsley

Dice Potatoes, turnips and beets into 1/4-inch cubes; place in bowl and toss with beef, onion, savory and nutmeg. Heat butter in a heavy skillet and spread meat mixture in pan. Cook, loosening edge often and shaking pan, for 8-10 minutes or until parts are crusty. Using large spatula, turn over in pieces; pour in whipping cream to flow underneath, sprinkle with pepper; season with salt to taste. Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and crusty.

Top each serving with egg, sprinkle with parsley and serve with toast. Makes 4 servings.

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