| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Classic Red Flannel Hash

1/4 pound salt pork
1 onion, chopped
3 cups chopped potatoes
2 cups corned beef
1 cup canned beets, chopped
1/4 cup whipping or heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Fry salt pork in a large skillet until crisp; remove and set aside in a medium-sized bowl. Drain skillet and add chopped onion; cook until tender. Add to the salt pork along with chopped potatoes, corned beef, chopped canned beets, cream, salt, and pepper; mix well.
2. Press mixture evenly into the skillet. Cook, uncovered, over medium heat until browned and crusty on the bottom, about 35 to 40 minutes.

Makes 8 servings.