Red flannel is a New England tradition. Nor' Easterners are frugal folk and this dish is made up of mostly leftovers. Red flannel is made with cooked potatoes, beets, and corned beef. Red-flannel hash takes its name from the chopped beets that give it that deep red color.
6 Ounces Leftover Corned or Roast Beef
3/4 Cup Leftover Cooked Potatoes, Diced
1/2 Small Onion, Finely Diced
1/2 Cup Diced Pickled Beets
1 Tablespoons Rendered Bacon Fat
4 Large Eggs
Salt & Pepper or Seasoned Salt
In a bowl combine beef, potatoes, onions and beets. Season to taste. Toss to combine.
Melt the bacon fat in a large skillet over medium high heat. Add the beef mixture, press down on the mixture with a spatula, forming a large pancake, and cook until well-browned on the bottom. Flip and cook for a minute or two more, again pressing down with the spatula. Remove from the heat and keep warm.
Cook eggs, as desired. I like mine poached 3 minutes so that the whites are set and yolk is still runny.
Divide the hash between two dishes and top each with two eggs. Season to taste with salt and pepper and serve immediately.