4 to 6 servings
Kim's StoryI was searching for breakfast recipes and found this on several different sites and it looked and sounded so good I came up with my own. They all had basic items in them each with a little twist, so here is my version.
Wow, what a rustic meal and I loved the fresh steamed beets in this hash. Next time, I will certainly add more than 3 to the dish. I will also add tomatoes too. I didn't have any or else they would have been in there. This is a beautiful dish and I would hesitate to serve it for breakfast, brunch or dinner.
Hope you enjoy my twist on Red Flannel Hash.
prosciutto or peppered bacon
cognac or you could use a marsala wine
3 - 4 medium
roma tomatoes, diced
4 - 6 medium
red skinned potatoes, steamed and sliced
3 - 5 small
fresh beets, steamed and diced
4 - 6 medium
garlic powder or garlic cloves
sea salt & pepper to taste
chopped parsley for garnish
1I steamed my potatoes and then fried them in a pan with a little canola oil. I added the cayenne pepper to my browned and crispy home fries while in pan.
3Saute your onions, proscuitto and corned beef in 2 tbsp of butter till onions are cooked and meat has a nice brown on it and then add your tomatoes. Add your cognac and cook down.
4Add your potatoes and toss together. Season your dish accordingly with garlic salt, pepper and a little more cayenne if you like it spicy.
6Now if you are preparing this for breakfast or dinner and want to add eggs then you can cook them right on top of the hash as you see here. I like my eggs more over easy so I just put a lid on the hash and it cooked the egg perfectly.