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Pauper's Red Flannel Hash Print Email


1 pound corned beef, chopped into 1/2 inch pieces
1/2 pound cooked Yukon gold potatoes, peeled and chopped into 1/2 inch pieces
1/2 pound cooked beets, peeled and chopped into 1/2 inch pieces
1/2 large onion, thinly sliced
2 tablespoons Canola oil
salt and pepper
handful parsley, chopped
pinch cayenne pepper
Worcestershire sauce

Pour the oil into a large skillet over medium heat. Add the onions and cook until translucent, about 10 minutes. Stir often so they don't brown.

Add the corned beef, potatoes, and beets and stir until well coated in the oil. Cook without stirring for about 5 minutes. Stir the contents and try to flip as many of pieces onto their other side. Cook for another 5 minutes without stirring. Turn the heat down to medium-low, stir again, and cook for another 7 minutes or so. The potatoes should be crispy. If the contents start to blacken instead of brown, turn the heat down earlier.

Season the mixture with salt, pepper, a pinch of cayenne, a sprinkling of parsley, and a drizzle of Worcestershire sauce. Serves 4
- Nick Kindelsperger, The Paupered Chef
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