Red Flannel Hash
|Bacon||1⁄4 Pound, cut in 0.25-inch pieces|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped cooked corn beef||2 Cup (32 tbs) (1 Pound)|
|Diced cooked beets||1 Cup (16 tbs) (Fresh Or Canned)|
|Chopped cooked potatoes||3 Cup (48 tbs), chopped coarsely|
|Finely chopped fresh parsley||4 Tablespoon|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
In a 10- or 12-inch skillet, preferably of the nonstick variety, fry the bacon until brown but not too crisp.
Then set it aside to drain on paper towels.
Pour off all but 2 tablespoons of fat from the pan and reserve.
Add the onions and cook them over moderate heat for 3 to 5 minutes, but don't let them brown.
Scrape them into a large mixing bowl.
Add the corned beef, beets, the reserved bacon, potatoes, 2 tablespoons of chopped parsley and the cream.
Mix together gently but thoroughly, taste for seasoning, and add salt and freshly ground pepper to taste.
Heat the bacon fat reserved in the skillet.
Add the hash, and, with a spatula, spread it evenly in the pan and pat it down.
Cook uncovered over moderate heat for 35 to 40 minutes, shaking the pan occasionally to prevent the hash from sticking.
As it cooks, remove any excess fat from the top or sides of the pan with a spoon or bulb baster.
When the hash is done (it should be crusty brown on the bottom) slide a metal spatula around the inside edge of the skillet and as far under the hash as you can without crumbling it.
Then place a large, round platter over the skillet, and, gripping platter and skillet firmly together, invert the hash onto the platter.
If any of the hash has stuck to the pan, lift it out with a spatula and patch it in place.