Red Flannel Hash
Created by Echo Echo on October 26, 2014
- Servings: 5
- Prep Time: 5m
- Cook Time: 30m
- Recipe #15227
Ingredients
- 1 cup shredded corned beef (or chopped, cooked)
- 2 cups cooked diced potatoes (boiled)
- 1 cup cooked diced beets
- 1/2 cup diced yellow onion (cooked)
- 1/4 cup lard (or bacon fat)
- Beef broth (or broth from boiled dinner)
How to Make
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Step 1: Combine beef and vegetables.
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Step 2: Heat lard or bacon fat in a skillet; the pan should be well coated.
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Step 3: Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
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Step 4: Cook over low heat about 30 minutes.
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Step 5: Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat; however, I've also had it cooked with stirring occasionally to keep it jumbled up.
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Step 6: Serve hot.
Nutritional Facts
- Serving Size: 1 (209.3 g)
- Calories 290.8
- Total Fat - 19 g
- Saturated Fat - 7.6 g
- Cholesterol - 31.1 mg
- Sodium - 288.6 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 3.6 g
- Sugars - 5.3 g
- Protein - 7.3 g
- Calcium - 29.4 mg
- Iron - 1.4 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.1 mg