Friday, December 9, 2011
A recipe so easy a lumberjack could make it...or a fisherman depending on where you're from! Red Flannel Hash is a traditional New England dish by frying up potatoes, onion, bacon and beets...hence the name "Red Flannel Hash." It also has some history as a dish traditionally served to lumberjacks in the Pacific Northwest.
Will and I enjoy it as a staple in our winter cooking. It's a great dish for brunch or a weeknight supper, which is usually how we have it. We are total suckers for breakfast for dinner and if it was acceptable thing to do we might even have pancakes for dinner, but alas it's not! While this recipe can be made several carnivorous ways: with bacon, with corned beef, I tend to make this vegetarian with fried eggs.
Red Flannel Hash serves 2
1/4 vegetable oil
6 medium red potatoes, diced
4 medium red beets, diced
2 medium golden beets, diced
1 medium sweet onion, diced
3 garlic cloves, chopped
1/4 cup parsley, finely chopped
Heat oven to 450˚F. Place oil in a large skillet and place skillet on middle rack in oven. Heat until pan is hot and oil begins to shimmer, about 5 minutes.
Combine beets, potatoes, onion and garlic in a bowl and sprinkle generously with salt and pepper. Toss to combine. Add vegetables to skillet in a single layer and roast for 25 minutes. Remove from oven, stir and flip and return to oven, roasting until beets and potatoes are golden and crispy, about 20-25 minutes.
Remove skillet from oven and stir in parsley. Make 4 indentations or "wells" in beet hash and crack 1 egg into each well. Season eggs with salt and pepper. Return pan to oven and cook until eggs become opaque, about 3-4 minutes. Serve with toast.