Golden Flannel Hash

  4.5 – 2 reviews  • Southwestern
Traditional flannel hash gets its name from the color of red beets. Here, yellow beets make for a milder color and flavor, but use red potatoes and red peppers for contrast. Serve with Joey?s Green Chile Hollandaise.
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4 to 6 servings

Ingredients

  1. 2 tablespoons each butter and olive oil
  2. 1 red onion, chopped,
  3. 1 red bell pepper, chopped
  4. 1/4 teaspoon dried thyme
  5. 1/2 pound cooked corned beef, cut into small cubes
  6. 3/4 pound small red potatoes, cooked and cubed (do not peel)
  7. 3/4 pound yellow beets (tops removed), cooked, peeled, and cubed
  8. Salt and pepper
  9. Eggs, for poaching
  10. Chopped parsley, optional
  11. Green Chile Hollandaise, recipe follows
  12. 3 egg yolks
  13. 3 tablespoons lemon juice
  14. 8 ounces butter, very soft or melted
  15. 3 tablespoons minced roasted green chile
  16. 1 scallion, minced
  17. Pinch cayenne
  18. Salt

Instructions

  1. Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes. Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste. Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check). If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp.
  2. Meanwhile, poach 1 or 2 eggs per serving until done to your liking. Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with hollandaise, if desired.
  3. In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 547
Total Fat 48 g
Saturated Fat 26 g
Carbohydrates 20 g
Dietary Fiber 4 g
Sugar 7 g
Protein 11 g
Cholesterol 202 mg
Sodium 613 mg

Reviews

Ms. Kristine Walter DVM
Loved it
Kimberly Wallace
Decent hash recipe, but used one small roasted red beet, which turned the dish kind of a nice pink. The sauce is a good and easy and of course is yellow, with green flecks. Together, it’s a pretty dish that tasted good.

 

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