Red flannel hash

Red flannel hash

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A great way of turning a side order of beetroot into filling a main meal or a great brunch.

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
303
protein
13g
carbs
37g
fat
12g
saturates
3g
fibre
3g
sugar
4g
salt
1.7g

Ingredients

  • 800g bolied potatoes
  • 3 tbsp sunflower oil
  • 140g corned beef, shredded
  • 3 cooked beetroot
  • horseradish sauce, to serve

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Method

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.

Recipe from Good Food magazine, April 2006

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Comments

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mr_rawly's picture
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lovely served with pickled red cabbage

lizzafezza's picture
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I added red chilli and served with fried eggs.

teresahall's picture
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I was a bit dubious putting beetroot in an old favourite, but it was lovely. I fried some chopped onions with the potatoes. Went well with sausage and baked beans. Will definately make again.

superslimmerkez's picture
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I made this for my 3 year old son, who struggles to eat vegetables and he loved it! Even asked for seconds!

nemnem's picture
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very yummy, next time i will cut my beetroot in to small pieces as i think it will combine better then. As before, nice with baked beans and a fried egg.

gps1954's picture
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delicious served with baked beans

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