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  Corned beef 2 Cup (32 tbs), cut into small cubes (Cooked Or Canned)
  Margarine 2 Tablespoon
  Canned sliced beets 8 Ounce (1 Can)
  Boiled potatoes 2 Cup (32 tbs), chopped
  Instant minced onion 2 Teaspoon
  Milk/Evaporated milk / beef stock 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1 Tablespoon (For Garnishing)
  Catsup 2 Tablespoon (Chili Sauce)
  Salt To Taste
  Pepper To Taste

In a heavy skillet melt 2 tablespoons margarine; add corned beef, drained and chopped beets, cooked potatoes, instant minced onion, salt, pepper, and liquid.
Cover and cook over slow heat 40 minutes or until browned nicely on bottom.
To serve, you may fold like an omelet and turn out onto a hot platter or, stir so brown bits are very visible and spoon onto hot platter.
Sprinkle with parsley.
Have catsup or chili sauce handy.
Recipe may be doubled or tripled easily.

Recipe Summary

Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1335 Calories from Fat 624

% Daily Value*

Total Fat 70 g107.2%

Saturated Fat 22.8 g113.8%

Trans Fat 0 g

Cholesterol 240.3 mg80.1%

Sodium 1726.8 mg72%

Total Carbohydrates 101 g33.8%

Dietary Fiber 15 g60%

Sugars 23.4 g

Protein 78 g155.9%

Vitamin A 55% Vitamin C 83.4%

Calcium 28.7% Iron 134.3%

*Based on a 2000 Calorie diet

Red Flannel Hash Recipe