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.
- 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
How to Make Bette Davis' Red Flannel Hash
- 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~