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
