Saturday, December 7, 2019

Red Flannel Hash

I used to go to this breakfast cafe where I would have to wait a long time to get a seat and every time I went, I ordered their Red Flannel Hash. I decided long ago that it was better if I learned to make my own, since standing in the rain in Seattle isn't fun. And, the restaurant is pretty far away too. So, I had some leftover Corned Beef and I also had a package of cooked Beets the other day and voila - Red Flannel Hash was ready to be made once again.  

For those of you who have never had this dish, it is simply Corned Beef Hash with chopped cooked Beets added in. It makes the whole dish red and since the ingredients kind of mush together, it is supposed to look a lot like red flannel cloth. Although I've made Hash many times with cubed pieces of Potato, I think Red Flannel Hash turns out better when you grate the Potatoes, although you can certainly use leftover Potatoes and it will be even faster. I took a tip from Serious Eats as I soaked the Potato Shreds in cold water, drained them and then microwaved them quickly before cooking them in a frying pan. I also don't add in the Onion or the Beets or the Corned Beef until the Potatoes are already somewhat crisped up or they will overcook. You can leave out the Beets if you want and then you will have just Corned Beef Hash, which is also delicious.  Served with a Sunny Side Egg, I think this is the perfect breakfast!

Red Flannel Hash

2 medium large Russet Potatoes, peeled
3 Tablespoons Vegetable Oil, divided
1/2 of a large Red Onion, chopped
1 cup or more of diced, cooked Corned Beef
1 cup diced, cooked Beets
To serve:  2 fried Eggs

Grate the Potatoes and place them in a bowl and cover with cold water. Drain and place on a microwave safe plate. Put in the microwave and cook for 2 minutes. 

Heat a large frying pan on medium heat. Add in the Potatoes and press with a spatula to flatten and cover the bottom of the pan in a thin layer. Cook (be patient!) until the Potatoes are golden brown on that side. Turn over in sections and cook until that side is also browned. Then push aside the Potatoes and then add in the additional Tablespoon of Oil  and the Onions. Cook until the Onions start to soften. Then add in the Corned Beef and Beets. Stir to combine thoroughly  Flatten the mixture and crisp up again on one side and then the other. Put onto two individual plates and top with fried Eggs to serve.

Five Element Analysis

Beets and Potatoes both belong to the Earth Element, so that's the dominant element in this dish.  The Onions bring in some Metal and the Eggs bring in some of the Water Element. Serve this dish with Coffee or Tea and you add the Fire Element. If you serve it with Wheat Toast, you add in the missing Wood Element or you can serve it with a tart juice, like Pineapple or Orange to create a balanced breakfast too. 

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