This is the first time I have made the New England traditional Red Flannel Hash, named after the delightful and ingenious addition of cooked beetroot to the melee. Typically, hubby and I used to make a corned beef and white potato hash with the leftovers but this time I decided to paleofy the dish by replacing the potatoes with sweet potatoes. The result was simply outstanding, a wonderful combination of salty and sweet and it made enough leftovers for a yummy breakfast the following day, complete with fried egg. Happy days indeed.
. 2 cups leftover corned beef, diced
. 1 small onion, very finely diced
. 1 medium sweet potato, boiled and cut into 1 cm dice (yields approx 2 cups, cooked)
. 1 1/2 cup cooked and diced beetroot (I used a packet of Love Beets 100% natural cooked beetroot – or approximately 4 small beets)
. 1 tbsn ghee
. salt, to taste
1. Melt ghee in a heavy bottomed saucepan and then lightly fry onions until translucent.
2. Add remaining ingredients and stir well to mix. Push down with a wooden spoon / spatula and fry until mixture is well browned.
3. Turn over the mixture in clumps and cook until otherside is well browned also.
4. Serve with a poached egg, if desired.
This dish can’t be beat – so tasty and economical and healthy to boot! Yum, yum, yum, yum, yum!!! I guess I’m just an old fashioned gal at heart 🙂