Red Flannel Hash

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.

Red Flannel Hash


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.

Corned Beef Hash

St. Patrick's Day has come and gone.  Perhaps you spent the day drinking beer and frolicking with leprechauns. Maybe you like to dress up like a leprechaun and drink beer.  Or maybe you're just a drunken leprechaun.  Hey, I don't judge.

Leprechauns or no, you might have a hang-over and you probably have left-over corned beef in the fridge.

I can't think of anything better to make with leftover corned beef than corned beef hash.  Hearty enough for any meal.  Delish!

Corned Beef Hash


2 Cups Cooked Leftover Corned Beef
2 Cups Cooked Leftover Potatoes
1 Small Onion, Chopped
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Pepper
6 Pasteurized Eggs
2 Teaspoons Bacon Fat, Lard, or Butter.
1/2 Cup Broth from the Corned Beef And Cabbage (or water)

Dice the meat and potatoes into 1/4 to 1/2" cubes.

In a large bowl, beat combine corned beef, potatoes, 2 eggs, onions, garlic, and thyme. Add the broth and mix.

Preheat a frying pan over medium high heat and add the fat. Roll it around so it coats the bottoms and sides.

Add the hash mix and pat it down with a spatula. Cook until the eggs set and the hash is browned.

Keep warm while preparing poached eggs. Poach eggs using the method in this recipe or used you use an egg poacher insert like this one.

Alternately, you can cook the eggs directly on top of the hash, as follows:  crack the remaining eggs and lay them on top of the hash. Turn the heat to medium. Cover and cook until the whites have set but the yolks are still runny; about 10 to 15 minutes.  Just be careful not to burn the bottom of the hash.

Black and white are the colors of photography

I recently had the misfortune of having to attend the funeral of a close family member . . . my grandmother.  Obviously funerals are unpleasant experiences.  Despite the unhappy circumstances, it's was good to reconnect with family many of whom I hadn't seen for a very very long time.




I was relieved that there was no wake.  I really really dislike open casket viewings and the whole experience is always pretty awful.  I do not want take any comfort in viewing a corpse.  I prefer to remember the deceased when they were alive and happy and enjoying life. 


My aunt had placed photos of my Grammy at the entry way of the church spanning her lifetime . . . which was long and full.  It was nice to see her as a young girl and then a young woman and then into adulthood.  


It wasn't until I passed the easels of photos and greeted other family members that I noticed the casket  . . . it was open and my Grammy's body was on full display.  Ugh.  Passing by was unavoidable;  it was hard but I paid my respects.






I was disturbed to see people taking photos of her in the casket.  I've never seen anyone doing this before and I can't imagine why they would want to.  Besides feeling that it's disrespectful, I don't understand why someone would want to remember her lying dead in a box and not as she was when she was alive.


After the church services I attended the graveside services.  After it was all over I was once again disturbed to see people . . . her children and others . . . taking pictures of the casket poised above the hole into which it would be interred.  

I know that in some cultures it is a common practice to take photos of the deceased in their coffin and in others it's taboo.  


I don't know if its right or if its wrong.  I've just never seen it before and I don't feel like it's respectful to the person.  It didn't feel appropriate.  But that's just me.

Slow Cooker Corned Beef and Vegetables Recipe

Making corned beef in a slow cooker is incredibly easy. And . . . incredibly delicious!

1 package of Corned Beef with seasoning packet

8 small white potatoes cut in fourths

1 bunch of celery cut in 2-inch chunks

4 Large carrots cut in 2-inch chunks

1 Bottle of Beer . . . any beer

Chop up potatoes, carrots, and celery and put them in the bottom of the crock.

Trim excess fat from the meat.  Place on top of veggies.

Sprinkle with seasoning of choice.

Add beer and cook on low for 8 hours.