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Red Flannel Hash Browns

Makes: 6 servings
Prep 20 mins Cook 25 mins
Red Flannel Hash Browns
  • 1  pound  russet potatoes
  • 6  ounces  cooked corned beef, chopped
  • 1/2  cup  coarsely shredded carrot (1 medium)
  • 1/2  cup  chopped pickled beets or leftover roasted beets
  • 1/2  teaspoon  snipped fresh thyme
  •  Salt
  •  Ground black pepper
  • 1 - 2  tablespoons  olive oil
  • 1  tablespoon  butter
  • 1/4  cup  crumbled blue cheese or shredded sharp white cheddar cheese
  • 1  tablespoon  cider vinegar
  • 6  eggs

1. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. In a large bowl combine potatoes, corned beef, carrot, beets, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

2. In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potato mixture to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium-low. Cook, without stirring, about 14 minutes or until the bottom is golden brown and crisp.

3. Invert a plate over the top of the skillet. Carefully invert the skillet to transfer the hash mixture to the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the hash mixture back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. Sprinkle with blue cheese. Transfer to a serving platter. Cover loosely and keep warm.

4. Wipe out the skillet and fill it halfway with water. Add vinegar and bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water-vinegar mixture. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water. (Season to taste with additional salt and pepper.)

5. Top each serving of hash with a poached egg.

From the Test Kitchen*Tip:
  • If desired, instead of using a salad spinner, potatoes can be dried by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels.
  • A skillet with sloping sides works particularly well.
Nutrition Facts (Red Flannel Hash Browns)
  • Servings Per Recipe 6,
  • cal. (kcal) 275,
  • Fat, total (g) 16,
  • chol. (mg) 223,
  • sat. fat (g) 6,
  • carb. (g) 18,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 14,
  • vit. A (IU) 2041,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 743,
  • Potassium (mg) 508,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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