Red Flannel Hash is a traditional dish from the Nezo England states of the United States. It is usually eaten for breakfast, accompanied by poached eggs, toast and chilli sauce.
1 lb. canned corned beef, cut INTO 1/2-inch cubes
4 medium-sized potatoes, peeled, cooked and cut into -J-inch cubes
8 oz. beetroot , cooked, drained, peeled and cut INTO 4-inch cubes
1 medium-sized onion, finely chopped
6 fl. oz. double cream
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon salt
2 teaspoon black pepper
½ teaspoon cayenne pepper
2 oz. butter
In a medium-sized mixing bowl, combine the corned beef, potatoes, beetroot and onion. Set aside.
In a small mixing bowl, combine the cream, parsley, Worcestershire sauce, salt, pepper and cayenne, mixing with a fork until the ingredients are well blended.
Pour the cream mixture over the corned beef mixture and, using two forks, toss the corned beef mixture until it is well coated.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the corned beef mixture to the pan and smooth the surface with the back of a wooden spoon.
Reduce the heat to low and cook the hash for 10 minutes or until a crust has formed on the base. Remove the pan from the heat. Invert a plate over the pan and reverse the two. Slide the hash back into the pan and cook it for a further 10 minutes or until a crust has formed on the base. Remove the pan from the heat.
Transfer the hash to a warmed serving dish and serve at once.