This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usually with corned beef. This version uses some cooked veg, some raw, and does not call for any meat, although there is an option for that. Also, this version calls for a smaller dice than most recipes, but this yields more crunchy surface while allowing the vegetables to cook all the way through without burning the surface. If you wish to use eggs, you can either cook them separately or add them to the mix and bake the lot until the eggs are done.

INGREDIENTS:

1 medium brown or white onion, cut into ¼-inch dice
2 medium-large potatoes such as Yukon Gold, Yellow Finn, etc., cut into ¼-inch dice
4 medium beets, roasted (see recipe for Roasted Beets), cut into ¼-inch dice
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Olive oil as needed
-Options-
1-2 cups beef steak (leftover from the night before), cut into ¼-inch cubes, at room temperature
4-8 eggs

 

METHOD:

Toss the potatoes into a non-reactive bowl and lightly spritz with oil. Use your fingers to toss the potato until each piece is oiled. Season with salt and pepper, tossing to ensure even coating. (This method helps ensure the pieces do not stick to each other and aids even browning.)

Heat a large (10-12 inch), heavy gauge pan over medium heat. Cover the bottom of the pan with a 1/16th inch film of oil and heat until shimmering. Add the onions and cook gently until they are translucent and tender. Use a slotted spoon to remove the onions, letting the oil drain back into the pan. Transfer the onions to the bowl with the beets.

Make sure the pan bottom is evenly filmed with oil, and then add the potatoes. Stir around to separate the pieces. Cook the potatoes until they are getting tender and turning golden and crisping up. If they are browning too fast, add a shot or two of water and put a lid on the pan. The steam generated should help cook them faster internally without coloring them. When the potatoes are tender and starting to turn golden, add the in the beets and onions, tossing to mix well and coat all the ingredients in oil.

If you wish to use the beef in the hash, add it now, mixing it in with the rest of the hash.

Season with salt and pepper and scatter the thyme over all, tossing to combine.

Continue to gently cook until the ingredients are heated through and the vegetables get a crust. Scatter with the parsley and toss to mix in. Serve hot.

If you wish to serve with the eggs, either poach them separately and top  the hash, or, for eggs baked into the hash; Heat the oven to 425°F, and only cook the hash after adding the beets, etc. for a few minutes until things are warmed through and just starting to brown on the bottom. Flip the hash, then smooth out. Use a spoon to make indentations (Do not go all the way through the hash or the eggs will weld themselves to the pan bottom) and then break the eggs into the indents. Place the eggs into the indents, slip the pan into the oven and bake 10-12 minutes or until the eggs are done to your liking. Scatter with parsley and serve.

 

Chef’s Notes:

Cutting the ingredients larger, to 1/2 –inch size pieces, will yield a chewier hash. Be careful that things do not burn as you attempt to cook the ingredients through. For larger pieces, using precooked potatoes makes things easier and quicker.

Serves: 4

 

Source: Chef Andrew E Cohen

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