"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Red Flannel Hash Recipe

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This recipe for Red Flannel Hash, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz lean corned beef, diced (about 1 cup)
1 medium onion(s), chopped
2 cup frozen hash brown potatoes, should be loose potatoes
1 cup cooked beets, fresh or canned, well drained, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Directions:
Directions:
Coat a large nonstick skillet with cooking spray and set over medium heat. Add corned beef and sauté until crusty and browned on edges, about 6 to 8 minutes.


Add onion and cook over low heat, stirring often, until soft and lightly browned, about 6 minutes (if the pan becomes too dry, stir in a tablespoon of water). Stir in hash browns and beets and cook over medium heat until potatoes are nicely browned on all sides, stirring occasionally with a wooden spoon and scraping up brown bits, about 15 minutes.


Season to taste with salt and pepper and serve immediately with hot sauce, if desired. Yields about 3/4 cup per serving.

 

 

 

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