{"id":141,"date":"2014-08-30T15:33:33","date_gmt":"2014-08-30T19:33:33","guid":{"rendered":"http:\/\/cookedwp.com\/demo\/?post_type=cp_recipe&p=141"},"modified":"2020-10-09T20:03:15","modified_gmt":"2020-10-09T17:03:15","slug":"red-flannel-hash","status":"publish","type":"cp_recipe","link":"https:\/\/cookbook.krastev.family\/wordpress\/recipes\/red-flannel-hash\/","title":{"rendered":"Red Flannel Hash"},"content":{"rendered":"

Red flannel hash is just corned beef hash with the addition of beets. It\u2019s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.<\/h2>\n

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4 Tbsp butter<\/span><\/div>\n
1 cup chopped onion<\/span><\/div>\n
2 cups chopped cooked corned beef<\/span><\/div>\n
1 1\/2 cups chopped cooked beets<\/span><\/div>\n
1 1\/2 cups chopped cooked potatoes<\/span><\/div>\n
1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)<\/span><\/div>\n
1\/4 cup (packed) chopped fresh parsley (optional)<\/span><\/div>\n
Freshly ground black pepper to taste<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Heat butter in a frying pan (cast iron preferred) on medium high heat.<\/p>\n<\/div>\n<\/div>\n

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Add the onions and cook a <\/i> couple minutes<\/a><\/span>, until translucent.<\/p>\n<\/div>\n<\/div>\n

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Add the corned beef, potatoes, and beets.<\/p>\n<\/div>\n<\/div>\n

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Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium.<\/p>\n<\/div>\n<\/div>\n

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Press down with a metal spatula to help brown the mixture. Don’t stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it’s sticking.<\/p>\n<\/div>\n<\/div>\n

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When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using.<\/p>\n<\/div>\n<\/div>\n

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Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.<\/p>\n<\/div>\n<\/div>\n

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There should be enough salt from the corned beef, but if not, add salt to taste.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2228,"comment_status":"open","ping_status":"open","template":"","_links":{"self":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/cooked_recipe\/141"}],"collection":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/comments?post=141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/media\/2228"}],"wp:attachment":[{"href":"https:\/\/cookbook.krastev.family\/wordpress\/wp-json\/wp\/v2\/media?parent=141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}