Subj : Biksemad
To : BJ�RN FELTEN
From : JIM WELLER
Date : Wed Jul 13 2022 21:35:00
-=> Quoting Bj�rn Felten to Sean Dennis <=-
SD> Biksemad / Danish beef and potatoe hash.
BF> In Sweden we call it Pytt i panna ...
BF> Always served with beetroot plus the fried egg.
A common hash made here uses chopped up corned beef, potatoes,
onions and cabbage. It is made the day after having a New England or
Newfoundland style boiled dinner using the hashed up leftovers. In
Newfoundland both meals would also have yellow turnip (rutabaga) in
it.
Pickled beets might be served on the side but boiled beets can be
added right into the hash and then it's called a "red flannel" hash.
A breakfast version can be made quickly using canned corned beef and
that's when a fried egg is likely to go on top.
It's a flexible dish: you can add carrots and other vegetables or
meats. I've never added cheese but ...
2 c Turkey, corned beef, or ham
- chopped
2 c Potatoes, leftover baked &
- diced
1 c Onion, diced
1 c Beets, diced
1 c Mushrooms, sliced
2 tb Parsley, chopped
2 tb Parmesan cheese, grated
1 tb Basil
1 ts Pepper
Preheat the oven to 350 F. Put all the ingredients in a large
bowl and toss gently until the ingredients are mixed evenly. Lightly
grease the inside of a 2-quart baking dish (a large old-fashioned
cast iron frying pan works best and imparts natural iron to the
dish). Pour all the ingredients into the dish. Bake for 15 minutes
or until lifting with a spatula shows a crust has formed.
Serving suggestions: For an old-time hardy breakfast, serve Red
Flannel Hash with home-baked biscuits. They also take about 15
minutes to bake, so you get double duty from the oven.
Other vegetables can be added, depending on what kind of leftovers
are on hand. "Red Flannel" hash gets its name because it is made
with beets.
Backwoods Home Magazine Mar/Apr 1991
Originally posted by Paul MacGregor
Posted to the Home Hearth List by Carolyn Shaw
MMMMM
Cheers
Jim
... Before Big Pharma mixology was medical science.
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