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   September 27: National Corned Beef Hash Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Red Flannel Hash   
    Categories: Beef, Vegetables, Potatoes   
         Yield: 5 Servings   
       
       1/2 lb Beets; trimmed   
         2 md Potatoes; peeled   
         3 c  Cooked corned beef; diced   
         2 md Carrots; scraped, fine   
              - chopped   
         1 sm Bell pepper; fine chopped   
         1 lg Onion; fine chopped   
         1 cl Garlic; minced   
         3 tb Chopped fresh parsley   
     2 1/2 tb Butter   
         1 ts Worcestershire sauce   
         1 ts Hot pepper sauce   
       1/4 c  Tomato juice   
              Salt & pepper   
         6    Poached eggs   
       
     Place beets in saucepan, cover with cold, unsalted water   
     and slowly heat to boiling. Reduce heat and simmer until   
     barely tender, about 35 minutes. Drain under cold water.   
     Remove skins, cube and place in large bowl. Cook potatoes   
     in boiling salted water for 10 minutes. Drain. Cool   
     slightly, cube and add to beets. Add corned beef, carrots,   
     green pepper, onion, garlic and parsley. Mix well.   
        
     Melt butter in 10" oven proof skillet. Press mixture into   
     skillet and cook, uncovered, 6 minutes.   
        
     Stir in Worcestershire sauce, hot pepper sauce, tomato   
     juice, salt and pepper to taste. Cook, without stirring,   
     30 minutes. Preheat oven to 350oF/175oC.   
        
     Using two large spatulas, flip the mixture over and place   
     skillet in oven. Bake until the potatoes are brown and   
     tender, about 30 minutes.   
        
     Top with poached eggs.   
        
     Serves 4 to 6.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Adding pork changes it from good to very good.   
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