Yankee Red Flannel Hash Corned Beef Skillet Dish Recipes

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YANKEE RED FLANNEL HASH



Yankee Red Flannel Hash image

Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup half-and-half cream
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
3 cups frozen cubed hash brown potatoes, thawed
1/2 pound turkey pastrami, cut into 1/2-inch cubes
1 cup canned diced beets, well drained
4 large eggs
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat., Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.

Nutrition Facts : Calories 307 calories, Fat 16g fat (6g saturated fat), Cholesterol 247mg cholesterol, Sodium 1010mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

YANKEE RED FLANNEL HASH (CORNED BEEF SKILLET DISH)



Yankee Red Flannel Hash (Corned Beef Skillet Dish) image

This was one of my favorites made by Mother, growing up in Nashville, TN. She got it from her Better Homes & Garden Cookbook (much older version than the one I got when I married). I recently tried this out on a dear upstate New Yorker friend who claimed "wasn't too crazy about beets" but loved this.

Provided by KeriLou

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups finely chopped canned corned beef
3 cups finely chopped cooked potatoes
1 1/2 cups finely chopped canned beets
1/3 cup finely chopped onion
1/3 cup milk
1 teaspoon salt
3 drops Tabasco sauce
3 -4 tablespoons fat

Steps:

  • Lightly toss together corned beef, potatoes, beets and onion.
  • Add milk, salt, and Tabasco.
  • Season to taste with more salt and pepper as needed.
  • Melt fat in skillet.
  • Spread hash evenly over bottom.
  • Cook over medium heat until underneath side is brown and crusty.

Nutrition Facts : Calories 211.6, Fat 10.6, SaturatedFat 5.3, Cholesterol 13.3, Sodium 724, Carbohydrate 26.5, Fiber 3.8, Sugar 5, Protein 3.6

RED FLANNEL HASH



Red Flannel Hash image

This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons vegetable oil
1 can (14-1/2 ounces) sliced beets, drained and chopped
2 cups chopped cooked corned beef
2-1/2 cups diced cooked potatoes
1 medium onion, chopped
1/4 cup half-and-half cream
2 tablespoons butter, melted
2 teaspoons dried parsley flakes
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

CHEF JOHN'S CORNED BEEF HASH



Chef John's Corned Beef Hash image

When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers. Garnish with green onions and a poached egg.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 7

1 ½ pounds potatoes, peeled and quartered
1 ½ pounds cooked corned beef, finely chopped
1 bunch green onions, chopped
salt and ground black pepper to taste
2 cloves garlic, crushed
1 tablespoon butter
¼ cup roasted tomato salsa

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
  • Cook beef in a large cast-iron or non-stick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
  • Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections. Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom again, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

Nutrition Facts : Calories 608.5 calories, Carbohydrate 36.2 g, Cholesterol 174.5 mg, Fat 35.5 g, Fiber 5.5 g, Protein 35.8 g, SaturatedFat 12.7 g, Sodium 2067.7 mg, Sugar 3.2 g

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