Chuckwagon: Red Flannel Hash
A great way to use left over corned beef is to add a few new ingredients and create Red Flannel Hash. Who knows who came up with the beets, but it really is colorful, and sticks to the ribs.
1 ½ Cups chopped corned beef
1 ½ Cups chopped cooked beets
1 Medium onion, chopped
4 Cups chopped cooked potatoes
Chop ingredients separately, then mix together. Heat all ingredients in a well- greased skillet, slowly, loosen around the edges, and shake to prevent scorching. After a nice crust forms on bottom, turn out on a warmed plate and serve. If it seems a little dry add a little beef broth. Try with a couple poached eggs, for a hearty meal.
*Courtesy of Chronicle of the Old West newspaper, for more click HERE.
Filed under: Old West Recipes
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