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Red Flannel Hash

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"It's hard to go wrong with hash. Humble and endlessly customizable, it's an unsung comfort-food hero. The red flannel variety was originally created by New Englanders using leftovers from the previous night's 'boiled dinner' of corned beef, cabbage, potatoes, and other root vegetables. Those usually included red beets, which gave the dish its name. This rustic version doesn't depend on the necessity of leftovers and does triple duty on the root vegetables—in addition to regular potatoes, bringing sweet potatoes to the mix amplifies the sweetness of the beets. Parcooking the potatoes and beets in the microwave speeds up the process. Eight eggs nestled right in the hash to cook make this a hearty meal. If you'd like, you can include 12 ounces corned beef, cut into ¼-inch pieces, in step 3 along with the garlic. If the potato-beet mixture isn't browning in step 3, turn up the heat, but note that the beets will not brown like the potatoes; they will burn if the pan gets too dry. You can substitute golden beets for red beets. (If you do, you might want to rename the hash!)"

List of Ingredients

â—¦ 8 ounces russet potatoes, peeled and cut into ¼-inch pieces
â—¦ 8 ounces sweet potatoes, peeled and cut into ¼-inch pieces
â—¦ 8 ounces beets, peeled and cut into ¼-inch pieces
â—¦ 2 tablespoons vegetable oil, divided
â—¦ ½ teaspoon table salt
â—¦ ¼ teaspoon pepper
â—¦ 1 onion, chopped fine
â—¦ 2 cloves garlic, minced
â—¦ ½ teaspoon minced fresh thyme or ¼ teaspoon dried
â—¦ ½ teaspoon chili powder
â—¦ â…“ cup heavy cream
â—¦ ¼ teaspoon Worcestershire sauce
â—¦ ¼ teaspoon hot sauce
â—¦ 8 large eggs


Recipe

Microwave potatoes, sweet potatoes, beets, 1 tablespoon oil, salt, and pepper in covered bowl until potatoes are translucent around edges, 5 to 8 minutes, stirring halfway through microwaving. Meanwhile, heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes.

Stir in garlic, thyme, and chili powder and cook until fragrant, about 30 seconds. Stir in hot potato mixture, cream, Worcestershire, and hot sauce. Using back of spatula, gently pack potato mixture into pan and cook undisturbed for 2 minutes. Flip hash, one portion at a time, and lightly repack into pan. Repeat flipping process every few minutes until mixture is nicely browned, 6 to 8 minutes.

Off heat, make four shallow indentations about 2 inches wide in surface of hash using back of spoon. Crack two eggs into small bowl and pour into one indentation. Repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Serve.

Serves 4