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Bryn Teg -- Red Flannel Hash Easy meal and very good.
No amounts were given for this recipe. Toss chopped meat and vegetables in mixing bowl. Heat skillet containing cooking oil about 1/4" deep. Spread hash smoothly to cover bottom of skillet, tamping it down a little bit and adding a little broth. Cook without stirring over very low heat until hash begins to brown at the edges (at least 30 minutes). Fold it over as you would an omelet and slide onto a hot platter. Sprinkle with fresh chopped parsley. Poached eggs can be put on top, if desired. (canned corned beef hash can be used) June/July 2006 issue of Dragon Tales | |||||||||
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