Red Flannel Hash
- 1 lb. corned beef, pre-cooked, ground
- 1/2 cup beets, cooked, peeled, diced
- 1 Idaho® russet potato, peeled, boiled, mashed
- 1 Idaho® russet potato, peeled, diced, blanched
- 1 red pepper, no seeds, diced
- 1 yellow pepper, no seeds, diced
- salt and pepper, to taste
- 1 teaspoon garlic, chopped
- 6 quail eggs, cracked, cooked sunny side up
- 2 tablespoons olive oil
- 1 tablespoon chives, brunoise
- Combine the potato, 1/4 cup beets, and corned beef together. Season to taste. Use a ring mold, about 4 inches in diameter to form the disk. Press down with a spoon to compact the mixture. The hash should be firm enough to sauté.
- In a small non stick sauté pan, heat 1 tablespoon of olive oil, place the hash rounds in and gently cook. Turn over when slightly crisp. Finish in a 350°F oven until hot throughout.
- In another non stick sauté pan, heat 1 tablespoon oil, add the beets, onions, peppers, garlic, and potato. Season to taste. Cook until peppers are soft. Turn out mixture and wipe out pan.
- In the same pan, crack the quail eggs gently and cook them sunny side up. Season to taste.
- Put the red flannel hash in the center of the 10 inch plate use the potato and pepper mixture as a garnish above the plate. Place the quail egg on top of the hash. Sprinkle the chives over it.
Yield: 6 Servings