Red flannel hash

[wryter2000]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x16157

This thread on chowdah got me to thinking of some of my grandmother's recipes. She was from Mass, and she made red flannel hash that I loved. (I understand that's actually a Vermont dish.)

It was supposed to be the leftovers from New England boiled dinner all smashed up with beets. Then, it was fried in a heavy pan (cast iron, most likely) until it was crusty and brown on the sides.

Has anyone ever made this? I sure wish I could duplicate my grandmother's red flannel hash.

[wakemeupwhenitsover]

1. I've never made it,

but at Christmas we usually have prime rib & I love, love, love hash made from it. DH thinks it's sacrilegious to make hash out of prime rib.

And a little off topic. We use to go out for breakfast & DH would always get the corn beef hash. He loved it & I would really like to get a good recipe & try to make it for him sometime.

[wryter2000]

9. Corned beef hash

I love corned beef hash, too. Esp. if someone else makes it.

What's fun is to make a well in the hash and drop an egg in there. Cover the pan, and the egg poaches inside the hash.

[wakemeupwhenitsover]

10. well, now you just grossed me out. lol

I can't stand eggs. If I can taste them I'll barf.

[wryter2000]

13. Ooops, sorry

:)

I'm that way with milk. I couldn't even drink the stuff in grammar school.

[catnhatnh]

2. Well...I make Ham hash....

Like so....All your leftover ham is run thru a meat grinder...then grind in an equal amount of raw potatoes and a couple raw onions.....oil up a heavy skillet and add the hash over medium heat adding either beer or some other liquid and bring to a simmer...the idea here is to keep the blend liquid enough to cook the potatoes...bring to a boil and simmer 15-20 minutes...at this point the taters should be cooked and the liquid reduced....now add "some catchup" (how do I know how much ham you had???) maybe a cup to a cup and a half and continue cooking to your desired consistency....shorter for moister and longer for more burned bits and crust...best of luck

[NMDemDist2]

3. i always baked the hash if using raw taters

needs less liquid that way....

i usually make hash in a skillet only when the taters are leftover too and already cooked

:shrug:

[catnhatnh]

4. Yeah...

...but I'm a single guy and seldom have all the right leftovers at the same time....so when I have the leftover ham and the craving hits....well...And I MUST have the crunch bits fresh from the skillet.

[NMDemDist2]

5. i hear ya, i'm an old married woman and rarely have the right leftovers

at the same time..... :rofl:

[wryter2000]

7. Meat grinder!

That may be what I was missing. My grandmother cooked in the days before a food processor, but we always had a meat grinder. We used it for her potato pancakes. I imagine she was putting the food through the meat grinder, and I've been trying to use the food processor.

Next time, I'll use my meat grinder. That might get it right!

C&B rocks.

[babylonsister]

6. This is so timely for me, wryter2000! Tomorrow's

meal is New England boiled dinner (my husband is from MA and loves it); now I have a great idea for leftovers! Thanks!

[wryter2000]

8. The beets

My grandmother didn't cook the beets with the dinner. I think she used canned, actually. What all do you put in your NE boiled dinner?

[babylonsister]

11. I put corned beef, cabbage, carrots, and potatoes. He eats

the taters after mashing them, I like a side of rye bread with mine.
And I use mustard.
I supposed I could even throw some onions in there for the flavor.
This isn't a big favorite meal of mine, but it's tolerable.
And we both love hash!

[wryter2000]

12. Thanks

I remember there was definitely cabbage in the hash. I'm a cabbage addict.

[mtnester]

14. Recipe for the boiled dinner with hash the next day - hope this is close

NEW ENGLAND BOILED DINNER
4 - 6 lb. corned beef brisket
1 lb. beets, trimmed
6 carrots, peeled
6 small onions
2 lbs. potatoes, peeled
3 medium turnips, peeled
1 small head cabbage
2 Tbls. butter
chopped parsley
Put beef in a Dutch oven and cover with water. Bring to a boil and then reduce heat to simmer. Cover and simmer for 3 - 5 hours. Allow 45 mins. per pound of meat. One hour before the meat will be done, skim off any excess fat in the pot and add in carrots, onions, potatoes, and turnips.

The beets are cooked separately to avoid coloring the other vegetables red. Boil them in a saucepot until tender. About 15 minutes before the meat is done, cut the cabbage into wedges, removing the core, and add to the pot. Cover and simmer. Drain beets and toss them with butter.

Remove meat to a large platter. Surround with vegetables, including the beets. Sprinkle with parsley. Serve immediately.

Note: Leftovers from this meal are traditionally used to make Red Flannel Hash (recipe follows).

RED FLANNEL HASH

Traditionally, this is made from the leftovers of New England Boiled Dinner, which is why the ingredients are pre-cooked.

3 cups diced cooked potatoes
1 cup diced cooked beets
1 cup chopped cooked corned beef
1/3 cup chopped onion
1 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
6 Tbls. milk
1/4 cup butter
Toss together the vegetables and beef. Mix in Worcestershire sauce, salt, pepper, and milk. Melt butter in a heavy skillet. Press in hash evenly on the bottom of the skillet. Cook on low heat until a brown crust forms on bottom.

[wryter2000]

15. Fantastic!

Thanks. With this recipe and the insight that the meat grinder is the way to go, I may get it right.

Now, I have to get the corned beef.

[babylonsister]

16. Just want to throw out another option for corned beef leftovers:

REUBENS!
Rye or potato bread, smeared w/thousand island or russian dressing, topped with sauerkraut and slices of corned beef, finished off with swiss cheese melted on top. :9

[wryter2000]

17. Darn

Now you made me hungry for one. No corned beef around today.