Red flannel hash
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beets,trimmed |
| 2 | mediums | Potatoes,peeled |
| 3 | cups | Cubed cooked corned beef |
| 2 | Carrots, peeled and finely | |
| Chopped | ||
| 1 | small | Green pepper,finely chopped |
| 1 | large | Onion, finely chopped |
| 1 | small | Clove garlic,minced |
| 3 | tablespoons | Chopped fresh parsley |
| 2½ | tablespoon | Butter |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Hot pepper sauce |
| ¼ | cup | Tomato juice |
| Salt and pepper to taste | ||
| 6 | Poached eggs | |
Directions
Place beets in saucepan,cover with cold,unsalted water and slowly heat to boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain under cold water.Remove skins,cube and place in large bowl. Cook potatoes in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix well. Melt butter in 10" oven proof skillet.Press mixture into skillet and cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30 minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the mixture over and place skillet in oven.Bake until the potatoes are brown and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6.