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red flannel hash

Terrio13 avatar
Recipe by
TERRI OPGENORTH
@Terrio13
Lake Mills, WI

This recipe came about one year when I made way too many fixin's for our annual St Patty's day dinner. Now I need to make extra just so we have enough to make this hash in the next week!

yield 4 or more depending on how many left overs you have!
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For red flannel hash

  • leftovers from a corned beef and cabbage meal
  • 1 stick
    butter
  • 4+
    eggs

How To Make red flannel hash

  • 1
    Get all of the leftover veggies ready by chopping them into even sized cubes.
  • 2
    Melt 1/2 sick of the butter in a cast iron skillet.
  • 3
    When the butter is bubbly and melted and not sizzling any more, add chopped veggies and stir to coat. Pack them down into a solid layer.
  • 4
    Keep packing down the veggies in an even layer and when most of the water seems to be out add the rest of the stick of butter.
  • 5
    Cover and let cook about 10 minutes, then uncover, stir and pack down again. You might be getting some browned (or black) bits...adjust your heat accordingly.
  • 6
    When browned to your liking, make a few wells in the hash and crack the eggs into them. Cover and cook until the eggs are how you like them.
  • 7
    Sprinkle with parsley and serve with home made catsup. Serve. We like to have oranges along side too.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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