It will soon be St. Patrick's Day, when our thoughts turn to corned beef and cabbage, and, more importantly, leftover corned beef for red flannel hash. I like corned beef and cabbage, but it's the hash I look forward to the most. Regular corned beef hash is good, but red flannel is better -- especially for beet lovers. Baking the beets is a good idea: the texture will be better than boiled beets. They're baked pretty much like a potato. Once cool, the skins should slide off easily. I grew up on baked beets (thanks Grandma) and have always loved them. —louisez
1 1/2 pounds
waxy potatoes, diced
beets, trimmed of roots and tops only (don't slice off a section at the bottom; do not peel), pricked with fork or knife to let out steam
Cook the potatoes in boiling water till just done (about 20 minutes). Drain and reserve.
Cook the beets on the middle oven rack in a preheated 375 degree oven till done (you can test with a knife) -- about 1-1 1/2 hours (this will depend on the size of the beets). Remove from oven and let cool. Remove skin. Cut into dice.
Combine corned beef gently with potatoes, beets, and Worcestershire.
Heat oil or melt butter in large skillet over medium-low heat. Add onions. Saute till almost transparent. Add corned beef mixture and press down gently with spatula. Cook over medium heat till golden on bottom (this should take about 10 minutes -- but watch to prevent scorching). Do not stir (you want a crust to form). When golden, flip over (slide onto a plate or pot lid; put another plate on top, and flip) and cook on other side till golden. (Before you return flipped-over hash to skillet, check to see if there's enough fat. Add more if necessary.)
Serve topped with eggs.
You can serve with ketchup (especially homemade ketchup) --or
with hollandaise topped with fresh chives.