Redd Flannel Hash By Linda Gassenheimer McClatchy Newspapers St. Pal Pioneer Press
Red Flannel Hash is a tasty mixture of beef, potatoes and beets. It's a New England specialty and takes its name and color from the beets. This is a great recipe for leftover meat and potatoes. Simply add them to a skillet with diced canned beets and the sauce ingredients from this recipe. There are many versions using all types of beef, including corned beef. For this quick version, I used thick-sliced roast beef from the deli. For quicker cooking, the potatoes are microwaved for 2 minutes before adding them to the skillet. Makes 2 servings. 3/4 pound red bliss potatoes, unpeeled, cut into cubes 1 tablespoon canola oil 1 cup sliced red onion 4 garlic cloves, crushed 2 cups canned beets, cut into 1/2-inch pieces 1 tablespoon flour 1 cup fat-free, low-sodium chicken broth 1 1/2 tablespoons Dijon mustard 3/4 pound cooked deli roast beef, cut into short strips 1-inch wide Salt and freshly ground pepper 1/4 cup chopped fresh parsley Place potatoes in microwave-safe bowl. Microwave on high for 2 minutes. Heat oil in nonstick skillet over medium-high heat. Add onion. Saute for 1 minute. Add potatoes. Saute for 2 minutes. Stir in garlic, beets and flour. Mix broth and mustard. Add to skillet. Reduce heat to medium. Simmer for 5 minutes, stirring occasionally. Add roast beef and salt and pepper to taste. Sprinkle with parsley. -------------------------------------------------------------------------------- Ad _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
