Red Flannel Hash with Dilled Sour Cream

Red Flannel Hash with Dilled Sour Cream
Red Flannel Hash with Dilled Sour Cream
Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 6
Beef Potato Beet Fall Sour Cream Dill Bon Appétit
  • 3 tablespoons vegetable oil
  • 3/4 cup chopped onion
  • 3/4 cup sour cream
  • 3 tablespoons chopped fresh dill
  • 1 large egg, beaten to blend
  • Carbohydrate 19 g(6%)
  • Cholesterol 75 mg(25%)
  • Fat 16 g(24%)
  • Fiber 3 g(10%)
  • Protein 14 g(28%)
  • Saturated Fat 5 g(25%)
  • Sodium 127 mg(5%)
  • Calories 269

Preparation Mix sour cream and dill in small bowl. Season with salt and pepper. Cover and chill until ready to serve. (Dilled sour cream can be made 2 days ahead.) Steam potatoes until tender, about 8 minutes. Transfer to large bowl; chill until cold, about 15 minutes. Mix in corned beef, beets and onion. Working in batches and using on/off turns, coarsely chop mixture in processor. Return mixture to same bowl. Add egg; toss to mix. (Can be prepared 4 hours ahead. Cover and chill.) Heat oil in large nonstick skillet over medium-high heat. Add corned beef mixture; cook until bottom is brown and crisp, about 10 minutes. Continue cooking until brown and crisp on both sides, flattening with spatula and turning mixture over in sections, about 10 minutes. Transfer to plates. Serve with dilled sour cream.

Preparation Mix sour cream and dill in small bowl. Season with salt and pepper. Cover and chill until ready to serve. (Dilled sour cream can be made 2 days ahead.) Steam potatoes until tender, about 8 minutes. Transfer to large bowl; chill until cold, about 15 minutes. Mix in corned beef, beets and onion. Working in batches and using on/off turns, coarsely chop mixture in processor. Return mixture to same bowl. Add egg; toss to mix. (Can be prepared 4 hours ahead. Cover and chill.) Heat oil in large nonstick skillet over medium-high heat. Add corned beef mixture; cook until bottom is brown and crisp, about 10 minutes. Continue cooking until brown and crisp on both sides, flattening with spatula and turning mixture over in sections, about 10 minutes. Transfer to plates. Serve with dilled sour cream.

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