Traditional flannel hash gets its name from the color of red beets. Here, yellow beets make for a milder color and flavor, but use red potatoes and red peppers for contrast. Serve with Joey?s Green Chile Hollandaise.
- 2 tablespoons each butter and olive oil
- 1 red onion, chopped,
- 1 red bell pepper, chopped
- 1/4 teaspoon dried thyme
- 1/2 pound cooked corned beef, cut into small cubes
- 3/4 pound small red potatoes, cooked and cubed (do not peel)
- 3/4 pound yellow beets (tops removed), cooked, peeled, and cubed
- Salt and pepper
- Eggs, for poaching
- Chopped parsley, optional
- Green Chile Hollandaise, recipe follows
Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes. Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste. Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check). If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp.
Roasted Green Chile Hollandaise:
- 3 egg yolks
- 3 tablespoons lemon juice
- 8 ounces butter, very soft or melted
- 3 tablespoons minced roasted green chile
- 1 scallion, minced
- Pinch cayenne
In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.
Yield: 2 cups