Eat More Jelly Red Flannel Hash
- 3 pounds red beets
- 3 pounds Idaho® potatoes
- 3 pounds sweet potato
- 3 pounds bacon, raw
- 1 pound yellow onion
- 1/2 pound green onion
- 1.5 cup heavy whipping cream
- 2 tablespoon kosher salt
- 1 tablespoon black pepper, ground
- Place beets in large pot, covering with water by 3 inches. Bring to a boil, then turn down to simmer until beets are cooked through. Use a thin knife to poke into the center of the beet to test doneness.
- When the beets are done strain the water off and let sit until you are able to handle them. Peel off the skin and dice into ½-inch cubes. Cool in the refrigerator.
- Cut the Idaho potatoes into ½-inch cubes and put into a pot. Cover with water and bring to a boil. Simmer until potatoes are tender but not breaking apart. Strain and cool in the refrigerator.
- Cut the sweet potatoes into ½-inch cubes and put into a pot. Cover with water and bring to a boil. Simmer until potatoes are tender but not breaking apart. Strain and cool in the refrigerator.
- Cut the bacon into ½-inch strips and cool on medium heat until crisp. Strain off the fat and discard all but 2 tablespoons. Use bacon fat to cook the onions.
- Dice the yellow onion into 1/4 inch cubes. Mince the garlic. Sweat both in the bacon fat until translucent. Cool in the refrigerator.
- Once all the ingredients are cold, mix everything in a large stainless steel bowl. Allow to sit overnight to allow the flavors and the color to blend.
- Cook approximately 10 ounces in a heavy bottom skillet, cast iron works best, with a little sprinkle of oil. Allow to brown then flip and brown on the other side.
- Meanwhile, cook a couple of eggs your favorite way and add some toasted crusty bread to the plate. We recommend serving the hash with a mimosa.
Yield: 15- 10 ounce servings