Yankee Red Flannel Hash
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1½ cups cooked corned beef, finely chopped
- 3 cups cooked potatoes, finely chopped
- 1½ cups cooked beets, finely chopped, Shortcut
- ⅓ cup onion, finely diced
- ⅓ cup milk
- 1 teaspoon salt
- 2-3 drops hot pepper sauce
- 3-4 tablespoons shortening
Instructions
- In a large mixing bowl, add all ingredients except the shortening, lightly toss together.
- Melt the shortening in a large non stick pan. When hot, add the hash from the mixing bowl, spread out in an even layer.
- Cook on medium heat until the bottom gets browned and crusty, turn occasionally.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Fresh Beets (Pressure Cooker).
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