“Red flannel” hash is a classic
New England dish that gets its name from the beets contained
herein. Serve this casual supper with buttered rye bread and
a cucumber salad in dill vinaigrette.
Red Flannel
Hash
- 3 cups julienne-cut cooked
pork loin (about 1 1/2 pounds)
- 6 slices bacon, diced
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
1 (18-ounce) bag cooked, peeled and diced potatoes
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup drained, chopped pickled beets
- Place bacon pieces in
large nonstick skillet. Cook over medium heat; remove and discard
about half of fat from pan as it accumulates. When bacon is browned,
raise heat and stir in onion and green pepper, cook and stir
1 to 2 minutes, until vegetables are soft.
- Add potatoes, Worcestershire
sauce, salt and pepper. Cook and stir 4 to 5 minutes, until potatoes
are lightly browned.
- Stir in pork and beets;
cook and stir to heat through.
Serves 6.
Wine suggestion: Serve
with a light-bodied red like a Gamay Beaujolais or pour a Zinfandel
(red) from California.
Nutrition Facts
Calories 330 calories
Protein 29 grams
Fat 11 grams
Sodium 340 milligrams
Cholesterol 75 milligrams
Saturated Fat 4 grams
Carbohydrates 21 grams
Fiber 2 grams
Recipe provided courtesy
of Pork, The Other White Meat.
