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By April 9, 2021 Read More →

Red Flannel Hash

Red Flannel Hash
Everyone will agree that New England Boiled Dinner is definitely delicious, but the hash that is whipped up the next day from the leftovers is equally as good. Though most of today’s cooks would likely chop the ingredients for the hash, in 1925 it was popular to run the leftovers through a hand-cranked meat grinder attached to the edge of the kitchen table.

1. Finely chop all the leftovers from the New England Boiled Dinner. (I even use any leftover cabbage if there is some though I think most people leave it out.)
2. Now to get the “red” in Red Flannel Hash. Chop up 1 can of red beets. (Retain the liquid from the can.)
3. Melt plenty of butter in a frying pan (the amount varies based on the amount of leftovers you have) and mix in all the chopped items. If the hash seems too dry, add some of the liquid from the beet can.
4. Season with salt and pepper.
5. Heat hash over medium-low heat for about 20 minutes until its lightly browned and heated through.

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