9 Comments

AMAZING GRAZING~~~~Red Flannel Hash


Some people cook corned beef on St. Patrick’s Day. I’m one of them, although I don’t know why. It’s the only time of year I buy it and other than the first day dinner, it makes lovely sandwiches, and of course, hash.

On this St. Patricks’s Day, Dr. Advice showed up early wearing something green. The temperature was 80 that day, and the only thing green I had was a green turtleneck sweater. The Irish song, “The Wearin’ of the Green” is a lament about the times when the British forbid people to wear green. You need to be careful about those things.

We weren’t Irish, and when as a child I wore green and insisted upon singing all the Irish songs I knew, my grandmother harshly reminded me that “We AREN’T Irish”! as if there might be something wrong with being Irish. Although when Dr. Advice and I traveled in Ireland, we were assured that everyone had a little Irish in them. Singing in an Irish pub on a typically rainy night, with fires burning in a large fireplace and pints of Guinness at hand, you were hoping people thought you were Irish even if you weren’t. The Irish had so much fun. Who else could have thought to name a big rock a “Blarney Stone and make people climb a ladder to the top and then lie on their backs to kiss it?

Grandma to my knowledge never cooked corned beef, but she and my mother made hash from Sunday’s roast beef often. My mother spiked it up by adding cooked beets to the mix which turned it all a devilish shade of blood red and gave it additional flavor. Interesting to ponder: you can make a hash of any meat including chicken.

The quantities depend upon how much meat you have left over,

RED FLANNEL HASH

Corned beef (or roast beef) cut into small chunks and coarsely chop in processor with onion and a couple cooked beets. Hand grate an equal amount of raw potatoes. Heat oil in large frying pan medium hot. Keep flipping hash to get a nice crust. When nearly done, you can put an egg per person on top of hash.

Even your Irish Grandmother would approve.

OATMEAL RAISIN MUFFINS

1 c. oatmeal, 1 cup buttermilk, Mix & soak 30 min
2 eggs lightly beaten
1 cup brown sugar packed (or less)
6 Tbs. melted butter
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. baking soda
1/2 tsp cinnamon
1/3 cup golden raisins
1/2 cup chopped walnuts

Makes 1 dozen

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9 comments on “AMAZING GRAZING~~~~Red Flannel Hash

  1. I think hash is what my extended Anglo-Irish family called “bubble-n-squeak”. One day I want to go and sit in that pub with a Guinness now you’ve painted that vivid picture.

    Away from matters hash, I want to find out what you put in the water over there. Your new gravatar is gorgeous.How is it you look so beautiful? Or is it the hash?

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    • It’s kind of like that. Bubble and squeak is usually a mish mash of left over vegetables, a bit of meat, onion, potato, cabbage, etc stirred together and fried with an egg on top.
      The new gravatar was me screaming after my daughters said the 3 of us were going to Paris. It was worth a scream.

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  2. I don’t care if it is Irish or not but anything with butter milk in it will do me. Even better if combined with golden syrup and some chopped up fried bacon.

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  3. I’ve heard of Red Flannel Hash, but didn’t have a clue what it might be. Now, I’m informed. There’s a lovely place called the Sunflower Bakery in Galveston that’s all yellow and blue and Van Gogh-ish that produces a smoked chicken hash, with new potatoes, peppers, and onions, two poached eggs and chipotle hollandaise. Oh, my.

    Now I’m hungry again. Well, not really hungry. But I’d eat some of that hash if it was in front of me.

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    • I think I would like the Sunflower Bakery. Their hash sounds delicious. My mother used to put green peppers in her hash. I had forgotten that. I’m going to try a version of their chicken hash. The chipotle hollandaise would be good on a lot of things. I have put a little in mayo. Gosh I’m hungry.

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  4. A NOO PHOTO ! – great stuff ! 🙂 I kinda think of you much more like this one than the previous one … There was nuthin wrong with it, but you looked a bit … plaintive ?
    [grin]

    Liked by 1 person

  5. I think I might be 25% Irish. I grew up thinking my maternal grandfather came from Scotland but my family history research revealed he only did his Royal Navy training there. He was born in England, as was his father, but his mother and all four of his grandparents were born in Ireland.

    Whenever I cook corned beef, I pig out on it. It’s the salty taste, i just love it. Never any left over to make hash. 😀 [sorry about all these comments on your old posts]

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  6. Vanity encourages me to love all these comments.
    My forebears all came from England, but one grandfather’s forebears certainly came from Ireland and then to Scotland before they wandered down into England.

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