Red Flannel Hash
- Total Time
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 meal.
lean corned beef4 oz, diced (about 1 cup)
uncooked onion(s)1 medium, chopped
frozen hash brown potatoes2 cup(s), should be loose potatoes
cooked beets1 cup(s), fresh or canned, well drained, diced
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- 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.
- 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.
- Season to taste with salt and pepper and serve immediately with hot sauce, if desired. Yields about 3/4 cup per serving.