red flannel hash by ernie

Name: Red Flannel Hash by Ernie
Prep time: 45 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 - approximately 2 1/2 lb. corned beef brisket used to make 1 1/2 cups finely chopped meat for recipe (do not add spices); - the cooking and chopping of the brisket, can even be done the day before; - note: allow 1 hour cooking time per pound of meat; start timing, when heat is reduced to a simmer; 1/2 cup(s) onion, finely chopped; 3 cup(s) cooked potatoes, finely chopped; 1/4 teaspoon(s) salt; 1/4 cup(s) vegetable oil; 1 can(s) (15 oz.) beets, drained and finely chopped; 1/3 cup(s) milk; 1-2 - drops hot sauce

(1 RATING)

44 Pinches

Sharon Colyer

Louisville, KY

Updated on Sep 25, 2013

This is one of my husband's special recipes. Believe it or not, our children ask for this dinner way more often, than he fixes it. You must cook a beef brisket, prior to fixing this meal. He doesn't use any corned beef seasoning. The color of the beets blends into the corned beef color, so our kids didn't really notice them. So, don't tell them about the beets; just let them try it! It does require a lot of chopping, but it is worth it! It is a skillet meal. The cooking time and chopping of the brisket is not included in the time for preparing the skillet meal itself. See note.

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prep time 45 Min

cook time 40 Min

method Stove Top

yield 4-5 serving(s)

Ingredients

1 - approximately 2 1/2 lb. corned beef brisket used to make 1 1/2 cups finely chopped meat for recipe (do not add spices)
- the cooking and chopping of the brisket, can even be done the day before
- note: allow 1 hour cooking time per pound of meat; start timing, when heat is reduced to a simmer
1/2 cup onion, finely chopped
3 cups cooked potatoes, finely chopped
1/4 teaspoon salt
1/4 cup vegetable oil
1 can (15 oz.) beets, drained and finely chopped
1/3 cup milk
1-2 - drops hot sauce

How To Make red flannel hash by ernie

Step 1

Prior to making the hash skillet meal, cook a corned beef brisket. Place brisket in a Dutch oven; fat side down. Cover meat with barely enough water.(No added spices.) Bring water to a boil; then, reduce heat. Simmer for 1 hour per pound of meat, turning over at mid-point of cooking time. Add more water, if too much of meat gets exposed. At the end of cooking time, remove meat from liquid. When cooled, enough to handle, cut fat off of meat. Chop enough meat for the recipe. Wrap remainder in aluminum foil and refrigerate. (Leftovers can be sliced and used for sandwiches.)

Step 2

In a large skillet, heat oil, and cook onion, until tender but not brown. Lightly toss remaining ingredients together, and spread evenly in skillet. Cook over medium heat, until bottom is brown & crusty. Serves 4.
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