Red Flannel Hash
|Serves:||4 to 6 servings|
|Cooking Method:||Stove Top|
|1 lb||corned beef|
|8 oz||prosciutto or peppered bacon|
|1/2 c||cognac or you could use a marsala wine|
|3 - 4 medium||roma tomatoes, diced|
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|4 - 6 medium||red skinned potatoes, steamed and sliced|
|3 - 5 small||fresh beets, steamed and diced|
|4 - 6 medium||eggs|
|garlic powder or garlic cloves|
|sea salt & pepper to taste|
|chopped parsley for garnish|
I was searching for Irish 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 hestitate to serve it for breakfast, brunch or dinner.
Hope you enjoy my twist on Red Flannel Hash.