Monday, 21 January 2013

Red Flannel Hash

After making Salt Beef yesterday, the obvious next question is what to do with it. There is only so many beef and mustard sandwiches one can eat. RCM pointed me in the direction of a recipe for a Red Flannel Hash named after New England's red flannel cloth and is a traditional American way to use up salt or corned beef. The beetroot in the recipe gives it a deep red colour, hence the name.

I do like a good hash, perfect stodgy comfort food for this heatwave we are currently going through. They are nutritious and an easy way to mainline vegetables. The recipe in the book is fairly basic so I decided to adapt it a bit according to what was in my kitchen. In this case; I added a few carrots, a mix of red and white onions and an absolute stroke of genius: half a teaspoon of smoked paprika which added a superb kick and a delicious smokey undertone.

Red Flannel Hash (makes enough for 3ish people)
3 medium spuds or two big spuds, chopped into chunks
2 carrots, sliced
2 onions, sliced, mix of colours if you like
a good handful of shredded salt beef
150g cooked beetroot (not pickled), rroughly chopped
1/2 tsp smoked paprika
Salt and pepper

Boil the potatoes and carrots until soft and roughly mash them together.
Fry the onions in oil for about 10 minutes until golden and soft. Season well and add the paprika.
Add the beef, beetroot and mash and mix together thoroughly.
Fry on one side until it starts crisping up then start turning sections, crisping as much as possible.
When it sufficiently crispy (to your liking) pile onto plates and serve with some green veg or on its own with a condiment of your choice (HP for me).

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