Stir-frying--an unorthodox technique for red flannel hash--yields a dish whose components are crisp and separate rather than melded into a cake, as is traditional.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 cooked beets (about 3/4 pound), peeled and cut into 1/2-inch cubes
3 cooked carrots, cut into 1/2-inch cubes
2 cooked boiling potatoes, cut into 1/2-inch cubes
a 1/4-pound piece of corned beef, cut into 1/4-inch cubes
1 bunch of scallions, sliced thin
Preparation
In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat stir-fry the beets, the carrots, the potatoes, the corned beef, and the scallions with salt and pepper to taste for 6 minutes, or until the hash is browned.
