Red Flannel Hash

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 3 cooked beets (about 3/4 pound), peeled and cut into 1/2-inch cubes
  • 3 cooked carrots, cut into 1/2-inch cubes
  • 2 cooked boiling potatoes, cut into 1/2-inch cubes
  • 1/2 c. cooked chicken, beef or pork (optional)
  • 1 bunch of scallions, sliced thin
  • eggs for frying (1 per person)

In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat stir-fry the beets, the carrots, the potatoes, the meat, and the scallions with salt and pepper to taste for 6 minutes, or until the hash is browned. Serve with a fried egg on top.

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