One of the benefits of making a delicious New England Boiled Dinner, is enjoying the various dishes that can be prepared with the leftovers. Red Flannel hash is one of my favorites.
You’ll need the leftovers of 1 New England boiled dinner, (that is, a good size chunk of corned beef, some cooked taters, and cooked carrots. Chop the veggies and meat into bite sized chunks.
Finely dice an onion and saute it in a large skillet in 1 T. of butter or margarine. Add the Chopped veggies and cook over medium heat, stirring occasionally until veggies are lightly browned. Stirring often.
In the photo above, you’ll see I used baby carrots and didn’t bother to chop them up when I first put them into the pan, each time you stir, the veggies get chopped up a little more.
Sprinkle lightly with salt and pepper and serve with toasted biscuits.
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