First, the title of this photo essay is 'Making Red Flannel
Hash', and should not be confused with my tale, 'Red Flannel Hash', which
details my discovery and enjoyment of the celebrated northeastern delicacy. To read that story
follow this link: RedFlannelHash
Red Flannel Hash is a type of hash made with sweet beets as well as potato,
and the words alone take me back to the early 1970s when I
camped along the east side of the Kancamagus Highway in the White
Mountains of New Hampshire. It was on one of those camping trips, on a rainy
and cold spring morning, that I drove into Conway in search of breakfast and
hot coffee and, at a small local breakfast joint, tasted Red Flannel Hash
for the first time.
This morning in Los Angeles, on a warm spring morning in May almost 40 years
since that first taste, I made Red Flannel Hash and eggs for the wife and
me. Follow the pictures below and see for yourself how to make this dish at
home.
Picture 1 Below: Basic Ingredients
The better the meat the better the hash; we had leftover filet and rib eye
that we saved in the freezer and cubed for the occasion. A baked potato cut up with skin
included (we always bake extra, don't you?) along with a can of sliced beets cut
again, diced onion, pepper, celery, Italian bread, salt, and pepper
completed the main list. The
rice wine vinegar is for the water that cooks the poached eggs, and I cracked
two eggs into each bowl in preparation for the final stages.
Picture 2 Below: The Start
I put 2 Tbs of rice wine vinegar into a third of a pot of water and put it
on to boil. Then the onion, pepper, and celery are fried in light oil with a
touch of salt and pepper.
Picture 3 Below: The Meat
When the veggies show signs of cooking, turn the heat down and add the cubed
meat to the pan. The goal is to get the the meat hot, not to overcook it or
make it tough.
Picture 4 Below: Add the Potato and Beets
Add the beets and potatoes to the pan and turn up the heat. At this point,
you have plenty of options to make the dish your own (add a little salsa,
BBQ sauce, water, spices, butter, etc). I like a tsp of BBQ sauce along with
basil and parsley, as well as more ground pepper.
Picture 5 Below: Ready for the Eggs
The water is boiling and the hash is about done; time for the eggs.
Picture 6 Below: Poached Eggs
Things happen fast now; set the timer for 2:20 and drop the eggs.
Picture 7 Below: The Hash
The hash must be ready. By the time the hash is ladled onto plates, the
timer will let you know the eggs are done. Put bread in the toaster.
Picture 8 Below: Final Presentation
Set two poached eggs on each portion of hash and add a slice of Italian
bread toast. Wonderful!
Oh, those sweet days of youth and discovery in New Hampshire, I'll always
cherish their memory.