Red Flannel Hash

Bryn Teg

450g (1lb) Boiled potatoes
225g (8oz) Corned beef
225g (8oz) Cooked Beetroot
110g (4oz) Beef Stock
110g (4oz) Cooked vegetables
1 tbsp Parsley -- chopped
Bacon fat or dripping
4 Poached eggs (optional)

Chop the potatoes, corned beef, beetroot and other vegetables (carrots, parsnips, cabbage, onions or whatever available) and mix together.
Heat a heavy bottomed frying containing fat or dripping ¼ inch deep.
Spread the hash smoothly to cover the bottom of the pan, tamping it down, add a little stock.
Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes.
Fold it as you would an omelette and slide it onto a hot platter.
Garnish with parsley.
Poached eggs can be placed on top when served.
Serves 4

MeatRecipes

Red Flannel Hash

Bryn Teg

Meat
Recipes