Bette Davis' Red Flannel Hash
PS. I remember the story about the 'red flannel' part of the recipe, as in 'Why red flannel?' It was quite a scandal in the 60's. Apparently, when Bette Davis would make this dish, a Red Flannel Shirt was all she wore! Even if it's not true, sure makes a good story.
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- 2 c
- cooked corned beef
- 3 c
- cold, boiled potatoes
- 1 c
- cold, cooked beets, not pickled
- salt and pepper, to taste
- cream, enough to moisten meat mixture
1Chop corned beef and potatoes into bit size pieces. Finely dice beets and combine with corned beef and potatoes.
2Season corned beef mixture with salt and pepper, and add a dash or two of cream, just enough to moisten meat mixture. Heat a large iron skillet on medium heat. Add 2-3 tablespoons butter, enough to coat the bottom of the skillet and add corned beef mix. Stir and spread evenly over bottom of skillet.
3Cook corned beef like you would hash browns. I mash the mixture down into the pan and cover with a lid. Cooking one side, flip and cook the other side. Once both sides are browned, about 5 minutes on each side, I stir it all up, to mix the browned bits with the inside bits.
4Reduce heat to med-low, drop eggs, one at a time, onto the hash, cover with lid and cook 3-5 minutes or until desired doneness. OR you can poach the eggs separate and serve with the eggs on top. Enjoy~