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Recipe Name: Bryn Teg Red Flannel Hash Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) corned beef brisket
Chopped, cooked
1/2 Cup(s) Chopped cooked vegetables
Such as -
Carrots, parsnips cabbage
1 Cup(s) Cooked beets, chopped
2 Cup(s) Boiled potatoes, chopped
Bacon fat or vegetable
1/2 Cup(s) Beef broth
1 Tablespoon(s) Parsley, chopped
4 Poached eggs, optional
Toss the chopped meat and vegetables in a mixing bowl. Heat a
skilletcontaining fat or shortening about 1/4 inch deep. Spread the
hashsmoothly to cover the bottom of the pan, tamping it down a bit
andadding a little broth. Cook without stirring over very low heat,
untilthe hash begins to brown at the edges, at least 30 minutes. Fold
it asyou wouldan omelet and slide it onto a hot platter. Sprinkle
withparsley. Poached eggs can be placed on top when served.Recipe By
: L.L. Bean Book of New England CookeryFrom Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 209
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 156.9mg
Potassium: 1139.6mg
Carbohydrates: 46.4g
Fiber: 6.6g
Sugar: 5.5g
Protein: 6g

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