Red flannel hash

One of the best things about making corned beef and cabbage for Saint Patrick’s Day is having the leftovers to make red flannel hash.

Sauté chopped onions, celery and fennel. Then add blanched, cubed potatoes, cooked cubed beets and cut up corned beef. Add herbs to taste.

It’s fantastic served topped with an over easy egg!

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2 comments
  1. mary charles said:

    Ick! Not my kind of meal but the photo is pretty!

  2. mike said:

    yum

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