Red Flannel Hash
In this delightful recipe, crispy potatoes are combined with flavorful corned beef and sweet cooked beetroot to create a satisfying and comforting dish. The addition of horseradish sauce provides a zesty kick, making it a perfect meal for any occasion.
— Constant Cookbook
Ingredients
- 800g bolied potatoes
- 3 tbsp sunflower oil
- 140g corned beef , shredded
- 3 cooked beetroot
- horseradish sauce, to serve
Instructions
- Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 303 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.7 milligram of sodium
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