Friday, January 02, 2009

Red Flannel Hash

Copyright 2009 by Cooking With The Single Guy

Ingredients:
3/4 cup red beets (about 2 small or 1 big beet), peeled and diced
3/4 cup yukon potatoes, diced
3 oz. cooked corned beef, chopped
1 large shallot bulb, finely diced
1/4 cup chives, finely chopped
1 egg, poached
extra virgin olive oil
salt and pepper

Preheat oven to 400 degrees


Dice beets and potatoes into small cubes, about 1/4-inch thick. Toss in extra virgin olive oil and season with salt and pepper. Spread out over roasting tray and place in oven to roast for about 15-20 minutes until tender inside and crispy edges. (Half way through cutting, stir the ingredients to make sure all sides get crispy.) When done, remove from oven and set aside.

Bring a pot of water to a boil and then poach one egg. Cook for about 3 minutes and then fish out of pot with a slotted spoon and place egg on paper towels and sprinkle a little bit of salt on top.

In a skillet, warm about 2 tablespoon of olive oil over medium high heat. Add shallots and season with a pinch of salt, and then cook for about 2-3 minutes until translucent. Add corned beef and cook for another minute to warm up the meat, then add your roasted potatoes and beets and toss to blend everything for a few seconds. Mix in chopped chives and plate everything. Place your poached egg on top and you’re ready to eat.

Makes one serving. Pair with a Bloody Mary.

TIP: When roasting beets and potatoes, make sure you spread them out and not crowd the tray. If they’re too close together, they won’t crisp up nicely and instead will just steam.

FLANNEL MEAT: I used cooked corned beef for this recipe, but you can use any meat that you like, as long as it has a nice salt element with some fat. Things like pastrami or bacon will also work, just adjust the cooking to make sure the meat gets cooked before you add in the potatoes and beets.

BACK TO BASICS: Ever poached an egg before? It’s super easy, although working tenderly is key. Start by boiling water in a shallow pan or pot (about 3 inches of water). When water is boiling, reduce heat so that it isn’t a rolling boil. (You don’t want the water bubbling heavily because that’ll agitate the egg too much, but you want it hot enough to cook the egg.) Break an egg into a shallow dish to make sure the yolk isn’t broken. Then slowly slip the egg from the dish into the hot water. Cook for about 3 minutes then fish out with a slotted spoon and place on paper towels to dry and let rest. (If you like your yolk more runny, cook for 2 minutes. If you like it more cooked, go for 4 minutes.)

4 comments:

foodhoe said...

mmm sounds good, did you take the pictures with your new camera? I just ordered a new point and shoot camera too... that poached egg looks perfectly cooked! Happy New Years single guy chef.

Chef Ben said...

Thanks Foodhoe! Actually, these photos done at home are from my Canon digital SLR I've been using for awhile. (Check out my Amazon store if you want to see what I use.) My new digital camera is actually what I take with me on restaurant reviews because it's smaller and more discreet. But I'm still getting used to using it. It's a Fuji and really slim so hard to maneuver.

jgodsey said...

lovely....now i have to make some!

danazia said...

My goodness this looks good enough to lick the screen! I'm making this after our st patty's day corned beef! Thanks!