Red Flannel Hash
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Buck traditional corned beef and cabbage this St. Patrick's Day and give our hearty hash a try. It's the perfect end-of-winter tummy-warming meal.
Ingredients
Lean corned beef
4 oz, diced (about 1 cup)
Onion
1 medium, chopped
Frozen shredded hash brown potatoes
2 cup(s), should be loose potatoes
Cooked beets
1 cup(s), fresh or canned, well drained, diced
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Instructions
1
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.
2
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.
3
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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