Red Flannel Hash by Ernie
The cooking time and chopping of the brisket is not included in the time for preparing the skillet meal itself. See note.
1approximately 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 conion, finely chopped
3 ccooked potatoes, finely chopped
1/4 cvegetable oil
1 can(s)(15 oz.) beets, drained and finely chopped
1-2drops hot sauce
How to Make Red Flannel Hash by Ernie
- 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.)
- 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.