===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:48)             Number: 371
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Red Flannel Hash: Last Ni      Conf: (37) Home Cooki
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   Leftover beets were chopped and cooked right in with the corned beef and
the rest of the vegetables so that the hash was a lovely old-rose color,
almost the same soft shade as a piece of slightly faded red flannel.  What
would be more appropriate than to call the chopped-and-fried leftovers of the
New England boiled dinner "red flannel hash".
   Here's a recipe for red flannel hash.  Using canned corned beef, canned
beets, and boiled potatoes, it can be prepared quite simply, bypassing the
step of cooking the boiled dinner itself.

                               Red Flannel Hash

1/2 cup diced salt pork or diced thick-sliced bacon, in 1/4-inch squares
1 12-ounce can corned beef, cut or chopped into 1/4-inch cubes
2 cups coarsely chopped cooked beets (use 1 one-pound can sliced beets, well
       drained)
2 1/2 cups coarsely chopped boiled potatoes
2 tablespoons dried minced onion
1 tablespoon dried minced parsley
1/4 cup milk
salt and pepper to taste
1 1/2 tablespoons butter or margarine

* Place salt pork or bacon in a deep, heavy-bottomed 10-inch frying pan that
  has a sloping rim.  Fry crisp and brown.  Remove salt pork or bacon
  cracklings with a slotted spoon and set aside.  Pour off fat from pan and
  save.
* In a large mixing bowl, combine the corned beef, beets, potatoes, onion,
  parsley, milk, and salt and pepper to taste.  Return 1 tablespoon of the fat
  from the salt pork or bacon to the frying pan.  Add the 1 1/2 tablespoons of
  butter or margarine and heat to sizzling.
* Add the hash mixture, pressing it down firmly, and evenly in the pan.
  Reduce  heat to low and fry, without stirring or turning, for 45 minutes.
  Edges and underside should be crisp and brown.  Loosen them slightly with a
  flexible spatula.
* Place a large platter upside down over frying pan.  Carefully invert pan and
  platter so that hash is turned out onto platter like a very large pancake,
  browned side up.  Sprinkle cracklings on top of red flannel hash and serve
  at once.

  Serves 5-6.

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