I may have mentioned I was a little too enthusiastic grating beets from the garden for beet risotto the other night. So this morning, when I opened the refrigerator and stared blankly at its contents, a plan started to form that would finish the corned beef, use up the beets and make a lovely colorful start to an otherwise gray day. And I can actually look forward to brining another brisket for St. Pat's.....
Corned Beef Red Flannel Hash with Eggs
2 tbsps. butter
Glug of olive oil
1 large sweet onion, diced
4 Yukon Gold or similar potatoes, peeled and cubed, about 2 - 3 cups
2-3 cups corned beef cut in small cubes
2 cups grated beets, it's ok to include some stems while grating, use the grating disk of a food processor to make it easy
1 tsp. fennel seed
1/2 dried chile with seeds, I use Chile de arbols
Salt and pepper to taste
1/2 cup chopped parsley
1. Preheat oven to 450 degrees.
2. Saute onion in olive oil and butter in a 12 inch (preferably) cast iron skillet over medium heat until translucent. Add cubed potatoes and coat with the butter/oil. Add fennel seeds and break up the 1/2 chile into tiny pieces over the mixture.
3. Add the grated beets and cubed corned beef and stir well to incorporate. Everything should just plain look pink, alright magenta. Salt and pepper to taste.
4. Place the skillet in the oven for 25 minutes. Stir the contents to make sure things crisp up a little and roast for another 20 minutes.
5. Make a well in the hash for each egg you want to cook. Crack an egg into each well and return the skillet to the oven until the eggs are to the required doneness - about 5-6 minutes for runny eggs but keep an eye on it.
6. Remove from the oven, sprinkle with parsley and serve.