I have read several books in a series about a private investigator who lives in Boston. When he is at home, he prepares gourmet meals. Or you can find him in fine restaurants with his girlfriend. But when he is on assignment, he eats at diners a lot and he often orders Red Flannel Hash.
I always wondered what the heck Red Flannel Hash was and I loved the name. I finally got around to looking it up to learn it is corned beef hash with the addition of beets.
I had never made it until now for several reasons, one being that we don't eat a lot of meat. Another is that corned beef is expensive! The stores have them on sale for St. Patrick's day, so we get one then. It is Pritchard Parker's favorite meal of the year.
This year, I used the leftovers and made Red Flannel Hash. We were sold! We were in love. I love the way the beets turned the potatoes into such a pretty pink color. I'll have to figure a way to make this lovely and delicious dish more often.
The recipe I'm giving is loosely based on what I had on hand, but the proportions shouldn't matter at all.
Red Flannel Hash
1/2 stick butter
1 large onion, chopped
2 cups chopped leftover corned beef
2 cups cooked potatoes, diced
2 cups cooked beets, diced
Freshly ground black pepper
Melt butter in a heavy skillet, preferably cast iron, over medium heat. Add in the chopped onion, cooking and stirring until they are tender. Toss in the corned beef, potatoes, and beets. Mix everything together and continue cooking until everything is hot and beginning to brown. Top the freshly ground black pepper. There should be enough salt from the corned beef, but taste and add some if you like.
Serve with eggs and some of your leftover Irish Soda Bread.