Red Flannel Hash
3 Tbsp. cooking oil
1 can (15 oz.) sliced beets, drained and chopped
3 cups chopped, cooked corned beef
2 1/2 cups diced cooked potatoes
1 medium onion, chopped
1/4 cup half and half cream
2 Tbsp. butter or margarine, melted
2 tsp. dried parsley flakes
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Heat oil in 12” skillet. Add all ingredients and cook, stirring over low heat for 20 minutes or until lightly browned and heated through. Makes 4 servings.
2 lbs. fresh ground pork shoulder
2 Tbsp. chopped fresh sage leaves
1 Tbsp. salt
1 tsp. ground nutmeg
Black pepper to taste
Pinch of cayenne pepper (optional)
3 firm, tart apples, peeled, cored, and cut into wedges
1 Tbsp. granulated sugar
1 Tbsp. cinnamon
Mix pork and seasonings in large bowl. Form into 8 patties.
Fry the patties in large skillet until golden brown on both sides.
Drain on paper towels.
Cook the apples in the same skillet in the sausage drippings, turning over to get them evenly browned. Sprinkle with sugar and cinnamon and cook for a few minutes longer, until they are glazed.
Return sausage to skillet to warm before serving with the apples.
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