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bryn teg red flannel hash

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Corned beef brisket --

  2. Chopped, cooked

  3. cup Chopped cooked vegetables,

  4. Such as -

  5. Carrots, parsnips, cabbage,

  6. Onions

  7. 1 cup Cooked beets -- chopped

  8. 2 cups Boiled potatoes -- chopped

  9. Bacon fat or vegetable

  10. Shortening

  11. cup Beef broth

  12. 1 tablespoon Parsley -- chopped

  13. 4 Poached eggs -- optional

Instructions Jump to Ingredients ↑

  1. Toss the chopped meat and vegetables in a mixing bowl. Heat a skillet containing fat or shortening about ¼ inch deep. Spread the hash smoothly to cover the bottom of the pan, tamping it down a bit and adding a little broth. Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes.

  2. Fold it as you wouldan omelet and slide it onto a hot platter.

  3. Sprinkle with parsley. Poached eggs can be placed on top when served.

  4. Recipe By : L.L. Bean Book of New England Cookery

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