Red Flannel Hash with Farm Fresh Eggs

Chef Seth Caswell

Stumbling Goat Bistro

Serves 6

Ingredients

1 lb leftover corned beef

½ lb red beets, cooked

½ lb potatoes

1 ea sweet onion, sliced

2 tsp cayenne pepper

1 Tbsp parsley, chopped

1 Tbsp thyme, chopped

1 Tbsp oregano, chopped

12 ea large farm fresh eggs

2 Tbsp kosher salt

2 qts water

Procedure

Cut up the beef, beets and potatoes in 1/2” dice and place them in large bowl. Sauté the onions in beef fat or olive oil in large, heavy-bottomed frying pan for ten minutes, or until the onions are tender, but not too browned. Add the beef, beets, potatoes, mixing thoroughly and seasoning with cayenne pepper, a little kosher salt and the chopped herbs.

Fry the hash without stirring or scraping the underneath until it gets browned and crispy. Turn with a spatula and keep frying to brown until both sides are brown and crispy.

Portion and slide onto a place and top with poached or sunny side eggs.

Great with Mimosas made with sparkling Washington wine.

Suggested Washington Wine: Waterbrook Reserve Syrah

Chef Tip If you love to cook with herbs, spend a couple of minutes once a week to pick your all of you fresh herbs. Keep them fresh with a damp towel and cover. They’ll be ready to chop as you need them for cooking all week long!