If It Solidified, It'd Be a Flannel Cake.
Apr. 18th, 2021 10:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Red Flannel Hash.
Serves 4. I made a half recipe for the two of us.
8 oz red beets, not pickled
3 Tbsp olive oil
3 Tbsp unsalted butter
1 white onion, thinly sliced
2 cloves garlic, minced (Ha! I used... more.)
salt and pepper
8 oz corned beef, shredded into bite-sized pieces or diced (I diced)
1 medium sweet potato (about 8 oz)
1 1/2 lbs Yukon Gold potatoes
1/2 cup creme fraiche
1-2 Tbsp horseradish
1/4 cup fresh dill
4 poached eggses
Steam the beets 20-30 minutes, until tender when pierced with a knife. Remove, peel when cold, and dice. Set aside.
In a large skillet over medium heat, combine the olive oil and butter. When the butter has melted, add the onions and cook while stirring until soft and beginning to brown, 7 minutes. Add the garlic and cook for a minute longer. Transfer the onions with a slotted spoon to a large bowl, leaving the oil in the pan. Add the corned beef to the pan, increase the heat to medium-high, and cook until browned, about 5 minutes, stirring occasionally. Using the runcible spoon, remove the corned beef to the onion bowl.
Grate the sweet potato and add to the onion bowl. Grate the potatoes. Grab handfuls and squeeze firmly over the sink to remove excess water. Transfer the potato to the onion bowl, add 1 tsp salt, and mix to combine.
Spoon off 2 Tbsp of the fat from the pan and set aside. Return the skillet to medium heat and add the corned beef mixture, pressing it firmly against the pan with the back of a spatula. Cook on the stove top until the mixture is sizzling vigorously and the veg around the edge of the pan are beginning to shrivel, about 6 minutes. Drizzle the top with the reserved fat, then transfer to a 350ยบ oven on the lower rack. Bake until the potatoes are tender and the mixture is crispy on the bottom, 25-30 minutes.
Remove from oven and let cool for 5 minutes. Poach eggses. Stir together the creme fraiche and the horseradish. Just before serving, sprinkle dill over the hash. Spoon hash onto each plate and top with an egg, with the creme fraiche alongside.
What worked: I thought it was going to be too much, but it wasn't. It was a hearty, yet not over-filling, brunch. Good flavor. It was pretty (for a hash at least). Having a runny poached egg was a nice topper.
What didn't: Because I didn't want to halve a sweet potato, I used a whole one and less potato to compensate. I also couldn't be arsed to clean the fud processor (dirty from a previous use), so I minced the potato and sweet potato. That, along with not squeezing out water, meant that the hash was less crispy and a solid mass than the recipe intends. I'd probably try to flake the corned beef instead of mincing for a similar effect.
I didn't think the horseradish/creme fraiche added anything, but the wife liked it.
Will I make it again? I might. We don't usually have corned beef in the freezer, though; ham might work but it wouldn't flake the same way.
Serves 4. I made a half recipe for the two of us.
8 oz red beets, not pickled
3 Tbsp olive oil
3 Tbsp unsalted butter
1 white onion, thinly sliced
2 cloves garlic, minced (Ha! I used... more.)
salt and pepper
8 oz corned beef, shredded into bite-sized pieces or diced (I diced)
1 medium sweet potato (about 8 oz)
1 1/2 lbs Yukon Gold potatoes
1/2 cup creme fraiche
1-2 Tbsp horseradish
1/4 cup fresh dill
4 poached eggses
Steam the beets 20-30 minutes, until tender when pierced with a knife. Remove, peel when cold, and dice. Set aside.
In a large skillet over medium heat, combine the olive oil and butter. When the butter has melted, add the onions and cook while stirring until soft and beginning to brown, 7 minutes. Add the garlic and cook for a minute longer. Transfer the onions with a slotted spoon to a large bowl, leaving the oil in the pan. Add the corned beef to the pan, increase the heat to medium-high, and cook until browned, about 5 minutes, stirring occasionally. Using the runcible spoon, remove the corned beef to the onion bowl.
Grate the sweet potato and add to the onion bowl. Grate the potatoes. Grab handfuls and squeeze firmly over the sink to remove excess water. Transfer the potato to the onion bowl, add 1 tsp salt, and mix to combine.
Spoon off 2 Tbsp of the fat from the pan and set aside. Return the skillet to medium heat and add the corned beef mixture, pressing it firmly against the pan with the back of a spatula. Cook on the stove top until the mixture is sizzling vigorously and the veg around the edge of the pan are beginning to shrivel, about 6 minutes. Drizzle the top with the reserved fat, then transfer to a 350ยบ oven on the lower rack. Bake until the potatoes are tender and the mixture is crispy on the bottom, 25-30 minutes.
Remove from oven and let cool for 5 minutes. Poach eggses. Stir together the creme fraiche and the horseradish. Just before serving, sprinkle dill over the hash. Spoon hash onto each plate and top with an egg, with the creme fraiche alongside.
What worked: I thought it was going to be too much, but it wasn't. It was a hearty, yet not over-filling, brunch. Good flavor. It was pretty (for a hash at least). Having a runny poached egg was a nice topper.
What didn't: Because I didn't want to halve a sweet potato, I used a whole one and less potato to compensate. I also couldn't be arsed to clean the fud processor (dirty from a previous use), so I minced the potato and sweet potato. That, along with not squeezing out water, meant that the hash was less crispy and a solid mass than the recipe intends. I'd probably try to flake the corned beef instead of mincing for a similar effect.
I didn't think the horseradish/creme fraiche added anything, but the wife liked it.
Will I make it again? I might. We don't usually have corned beef in the freezer, though; ham might work but it wouldn't flake the same way.
