Red Flannel Hash with Green Sauce

Cor! Love this.

Corned Beef Hash with beetroot served with a delicious fresh, green, easy peasy herby sauce…..

Cooking the beetroot yourself is so, so much nicer as it has a much better firm texture and flavour than most bought, ready cooked beetroot. Serve with a Green Sauce and sour cream.

Red Flannel Hash with Green Sauce


Serves 4


3 large raw or cooked beetroot
3 large potatoes
300 g cooked corned/salt beef (for homemade corned beef see my recipe)
2 onions
4 tablespoons olive or vegetable oil, plus more if needed
freshly ground black pepper
whole or ground nutmeg
Sour cream or creme fraiche to serve

For the Green Sauce
1 bunch parsley flat leaf parsley or a mixture of flat and curly parsley
½ bunch mint
small bunch dill
titchy bit of tarragon
50 g anchovies in oil
12 cloves garlic
capers
about 6 tablespoons extra virgin olive oil
freshly ground black pepper

1. If using raw beetroot, preheat oven to 200 C/400 F. Scrub the beetroot well and trim off the stalks, leaving only 3 cm. Place the beetroot in a roasting tin, cover with foil and place in oven for 45 minutes to an hour or until tender. 


2. Place the whole unpeeled potatoes into a large pan. Bring to a boil and simmer for about 15-20 minutes or until just tender. (Don’t be tempted to pierce the potatoes until just before the end or you’ll end up with a water soaked potatoes.) 


3. Once cool enough to handle then trim and peel the beetroot, peel the potatoes and cut both into 4 cm cubes.


4. Peel and slice the onions. Heat the oil in a non stick pan and fry the onions for about 10 minutes until softened but without colour. While this is cooking, using 2 forks pull the corned beef into shreds. 


5. Add the shredded corned beef, beetroot and potatoes, season with pepper and grate in about 1/4 whole nutmeg or a tiny pinch of ready ground.


6. Turn over in pan  and fry until a crisp base is formed, pressing down frequently and shake the pan occasionally, then turn the mixture over, (adding a little more oil if needed) and repeat on the other side.

7. For the Green Sauce, finely chop all the herbs with the anchovies, garlic and capers. Stir in enough oil to make a wet paste and season with pepper. (Alternatively whiz all up in a food processor)


Serve warm with the green sauce and sour cream or creme fraiche on the side.

This entry was posted in August, Brunch, December, January, July, Meat & Poultry, November, October, September, Supper, Vegetables and tagged , , , . Bookmark the permalink.

One Response to Red Flannel Hash with Green Sauce

  1. Pingback: Homemade Corned/Salt Beef the full recipe….. | HOT MEALS NOW

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