RED FLANNEL HASH with DROPPED EGGS
It’s the addition of beets that makes this red flannel – If you think beets taste more like dirt then ‘earthy’ leave them out and you’ll have basic/regular/plain old fashioned hash.
Hash means to chop (think: hatchet) and you can do this with a knife or in small batches in a food processor – leave bits, don’t make it into a mousse – but we used the hand crank food grinder at its coarsest setting. You want range of sizes in the various bits to create texture and interest.
If you use a non-stick pan, you won’t get a crusty bottom. This is a case where you want a crusty bottom.
1 pound cold cooked corned beef cut into small pieces
1 pound cold boiled potatoes, rough chopped
1 medium onion, finely chopped
Salt and pepper
Butter (or bacon grease if you’ve got it)
2 cooked beets, peeled and diced. (Open a can of beets, drain and take out 2 to use here; put the rest of the beets in a bowl, slice them. Add a spoonful of sugar and cover with cider vinegar. Serve these quick pickled beets with the hash.)
Mix the meat with the roots.
Season with salt and pepper.
Melt the fat in the pan, and when it is foaming, add the hash.
Spread evenly across the pan.
Cook on low heat, pressing down with a spoon or spatula for about 10 minutes. A crust should be beginning to form.
Use the spoon to make 4 indentation in the hash.
Break an egg into each indention.
Sprinkle with salt and pepper.
Cover the pan and cook another 5-10 minutes, depending on how runny you like your eggs. (I like mine essentially hard boiled without the shell, but with hash, runny works, too.)
On a good day, you can slip the whole thing from the pan, cut into four wedges….or you can scoop about with a serving spoon, making sure to get some of the crusty bit that are holding the whole thing to the pan at exactly the moment you want it on your plate and do the same, looking more rustic/less Martha Stewart