Does anyone have a recipe, with your favorite substitutions, changes,
additions....... In our large collection of cookbooks I find very little.
TIA

Hugh

"Hugh" > wrote in message
...
> Does anyone have a recipe, with your favorite substitutions, changes,
> additions....... In our large collection of cookbooks I find very little.
> TIA
>
> Hugh


I have several any preference?

Dimitri

# 1

1 1/2 c. chopped cooked corned beef
1 1/2 c. chopped boiled potatoes
1 1/2 c. boiled & chopped beets
1 sm. minced onion
1/2 c. milk
Dash of ground cloves
1 tsp. Worcestershire sauce
Salt & pepper to taste
2 tbsp. butter

Mix all ingredients except butter. Melt butter in a large skillet and add
mixture. Cook over medium heat until a slightly brown and crisp crust has
formed. Flip the "pancake" and cook until crusty. Serve with salad and
French bread.

# 2


1 1/2 c. ground or chopped corned beef
1 1/2 c. beets
4 c. cooked potatoes
1 med. onion

Grind or chop all ingredients together and fry in a skillet until heated
through and slightly brown on the outside.

# 3


9 cooked beets, chopped
6 cooked potatoes, chopped
1 1/2 c. chopped cooked corned beef
1/2 c. fat, melted
2 tsp. salt
1/8 tsp. pepper
6 tbsp. water

Combine beets, potatoes, corned beef, fat, salt and pepper and water.
Place in greased baking dish and bake in moderate oven 350 degrees about 3/4
hour. Serves 6.

# 4



2 c. chopped beets
4 c. chopped cooked potatoes
1 lg. onion, chopped
2 c. chopped corn beef
Salt and pepper to taste
1/4 c. milk
1/4 c. bacon drippings

Combine all ingredients in large bowl except bacon drippings. Melt bacon
in large skillet, turn hash in skillet and spread evenly. Cover and cook
over medium heat, do not stir, so bottom can become brown and hash is
thoroughly heated. Turn on platter and fold in half.

On 2009-03-08, Dimitri > wrote:

>
> Dimitri
>
> # 1
>
> 1 1/2 c. chopped cooked corned beef
> 1 1/2 c. chopped boiled potatoes
> 1 1/2 c. boiled & chopped beets

Is that the primary requirement for r/f hash, beets? I may hafta try it.
I've always ignored it based soley on the name. "Flannel" hash sounds so
dry and unappetizing. :P

nb

On Sun, 08 Mar 2009 19:07:47 GMT, notbob wrote:

> On 2009-03-08, Dimitri > wrote:
>
>>
>> Dimitri
>>
>> # 1
>>
>> 1 1/2 c. chopped cooked corned beef
>> 1 1/2 c. chopped boiled potatoes
>> 1 1/2 c. boiled & chopped beets
>
> Is that the primary requirement for r/f hash, beets? I may hafta try it.
> I've always ignored it based soley on the name. "Flannel" hash sounds so
> dry and unappetizing. :P
>
> nb

i'm hoping the 'red' in 'red flannel hash' comes from the corned beef, not
the beets. i did wonder the same thing, though.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 08 Mar 2009 19:07:47 GMT, notbob wrote:
>
>> On 2009-03-08, Dimitri > wrote:
>>
>>>
>>> Dimitri
>>>
>>> # 1
>>>
>>> 1 1/2 c. chopped cooked corned beef
>>> 1 1/2 c. chopped boiled potatoes
>>> 1 1/2 c. boiled & chopped beets
>>
>> Is that the primary requirement for r/f hash, beets? I may hafta try it.
>> I've always ignored it based soley on the name. "Flannel" hash sounds so
>> dry and unappetizing. :P
>>
>> nb
>
> i'm hoping the 'red' in 'red flannel hash' comes from the corned beef, not
> the beets. i did wonder the same thing, though.
>
> your pal,
> blake

The red comes from the beets. The beets make the dish. We used small canned
beets last night and they were just great.

Hugh

On Tue, 10 Mar 2009 11:26:17 -0700, Hugh wrote:

> "blake murphy" > wrote in message
> ...
>> On Sun, 08 Mar 2009 19:07:47 GMT, notbob wrote:
>>
>>> On 2009-03-08, Dimitri > wrote:
>>>
>>>>
>>>> Dimitri
>>>>
>>>> # 1
>>>>
>>>> 1 1/2 c. chopped cooked corned beef
>>>> 1 1/2 c. chopped boiled potatoes
>>>> 1 1/2 c. boiled & chopped beets
>>>
>>> Is that the primary requirement for r/f hash, beets? I may hafta try it.
>>> I've always ignored it based soley on the name. "Flannel" hash sounds so
>>> dry and unappetizing. :P
>>>
>>> nb
>>
>> i'm hoping the 'red' in 'red flannel hash' comes from the corned beef, not
>> the beets. i did wonder the same thing, though.
>>
>> your pal,
>> blake
>
> The red comes from the beets. The beets make the dish. We used small canned
> beets last night and they were just great.
>
> Hugh

from a quick google, it appears you are right.

your pal,
blake

On Sun, 8 Mar 2009 11:35:42 -0700, "Hugh" >
wrote:

>Does anyone have a recipe, with your favorite substitutions, changes,
>additions....... In our large collection of cookbooks I find very little.
>TIA
>
Never heard of it, but I looked and recipes differ a lot
http://www.chow.com/recipes/11443
http://www.epicurious.com/recipes/fo...nnel-Hash-5814



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mar 8, 10:35*am, "Hugh" > wrote:
> Does anyone have a recipe, with your favorite substitutions, changes,
> additions....... In our large collection of cookbooks I find very little.
> TIA
>
One year I pickled some home-grown beets. To use up the last of them
I mixed them in to corned beef hash. Does that count? We thought the
added tang was interesting but I haven't rushed to repeat it. -aem

On Mar 8, 1:13*pm, wrote:
> On Mar 8, 10:35*am, "Hugh" > wrote:> Does anyone have a recipe, with your favorite substitutions, changes,
> > additions....... In our large collection of cookbooks I find very little.
> > TIA
>
> One year I pickled some home-grown beets. *To use up the last of them
> I mixed them in to corned beef hash. *Does that count? *We thought the
> added tang was interesting but I haven't rushed to repeat it. * *-aem

Not pickled beets. "Tangy" is not really a word one associates with
hash. Well, maybe hashish . . .
Lynn in Fargo

On Sun, 8 Mar 2009 14:40:31 -0700 (PDT), Lynn from Fargo Ografmorffig
wrote:

> On Mar 8, 1:13*pm, wrote:
>> On Mar 8, 10:35*am, "Hugh" > wrote:> Does anyone have a recipe, with your favorite substitutions, changes,
>>> additions....... In our large collection of cookbooks I find very little.
>>> TIA
>>
>> One year I pickled some home-grown beets. *To use up the last of them
>> I mixed them in to corned beef hash. *Does that count? *We thought the
>> added tang was interesting but I haven't rushed to repeat it. * *-aem
>
> Not pickled beets. "Tangy" is not really a word one associates with
> hash. Well, maybe hashish . . .
> Lynn in Fargo

where is all the hashish? i realize there's a war on in afghanistan, but
god damn it, our soldiers are there and i think we deserve some hash out of
the deal.

your pal,
blake

Hugh > wrote:

> Does anyone have a recipe, with your favorite substitutions, changes,
> additions....... In our large collection of cookbooks I find very little.
> TIA

Posted before...

From
<http://www.findarticles.com/p/articl...ntr/ai_8146661
3/pg_9>.

Victor

Golden Trout with Quail Eggs and Red Flannel Hash
(Serves 6)

Ingredients

For the trout skin:
1 tablespoon vegetable oil
6 11x2-inch strips golden trout skin

For the red flanne1 hash:
2 tablespoons unsalted butter
2 onions, peeled and diced
6 Idaho potatoes, peeled, diced, and boiled
2 stalks celery
2 Scallions, diced
1/4 cup fish stock
3 ounces heavy cream
2 red beets, boiled, peeled, and diced

2 fresh water golden trout fillets, skinned and diced (*)
Salt and pepper to taste

For the vegetables:
1 cup unsalted butter
1 bunch broccolini, blanched (*)
1 bunch golden beets, roasted, peeled, and halved
Salt and pepper to taste

For the dish:
12 fried quail eggs
Beet juice
Coarse ground black pepper

For the garnish:
Chervil sprigs

(*) Available through Northwest Seafood at (800) 223-8286.
(**) Broccolini is a cross between broccoli and asparagus and is also
known as aspiration. Available through The Chef's Garden at
(800) 289-4644.

For the trout skin, preheat the oven to 225 degrees, place the trout
skin on a parchment-lined sheet pan and brush with the oil. Wrap each
skin around a 3-inch ring mold and place, seam side down, on the sheet
pan. Place in the oven and roast until crisp, rolling the molds
occasionally to cook evenly, about 40 minutes. Remove from the heat,
remove the molds, and set aside to cool.

For the red flannel hash, in a large saute pan, melt the butter over
medium heat. Add the onions, potatoes, and celery and saute until
tender, about five minutes. Add the scallions, fish stock, and heavy
cream and stir to combine. Saute until the mixture turns golden brown
and forms a crust, about 10 minutes. Add the beets and trout, togs. to
combine, and saute until warmed through, about four minutes. Remove from
the heat, season, and set aside keeping warm.

For the vegetables, in a medium saute pan, melt the butter over medium
heat. Add the broccolini and beets and simmer until warmed, about two
minutes. Remove from the heat, season, and reserve the vegetables and
butter separately, keeping warm.

To serve, place a trout skin ring in the center of a plate and fill with
some red flannel hash. Set two quail eggs on top and sprinkle with black
pepper. Arrange some broccolini and yellow beets around the dish,
drizzle with beet juice and melted butter, and garnish with chervil.

COPYRIGHT 2002 Culinaire, Inc.
COPYRIGHT 2002 Gale Group