Last week, we had that recipe for corned beef...so now I had left over corned beef!
After the last St. Patrick's Day, I believe I made corned beef hash with the leftovers, which is great, but how could I change it up a bit this time.
Happily, just in time, I saw this recipe, "Hash, Re-Hash", in the Wall Street Journal. For a variation, lets make some Red Flannel Hash.
The author, Sarah Karnasiewicz, explains the appeal better than I ever could...
"The rugged beets that lend the dish its color and its colorful name; the soft scraps of carrot and parsnip; the waxy potatoes, their freckled skin still clinging; the ruddy corned beef: Apart, they're anything but sexy.
But dice and season and scatter them in a searingly hot pan. Watch their edges crisp and blush as the beets bleed. Slide it all onto a plate and crown the lot with a fried egg, as bright and cheerful as a buttercup.Red Flannel Hash
You'll fall, and hard."