Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont
Yankee Red Flannel Hash
Yankee Red Flannel Hash
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 3/4 cup half-and-half cream
- 1 teaspoon Louisiana-style hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 3 cups frozen cubed hash brown potatoes, thawed
- 1/2 pound turkey pastrami, cut into 1/2-inch cubes
- 1 cup canned diced beets, well drained
- 4 large eggs
- 1 tablespoon minced fresh parsley
Directions
- In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat.
- Heat a large skillet coated with cooking spray over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.
Nutrition Facts
1 serving: 307 calories, 16g fat (6g saturated fat), 247mg cholesterol, 1010mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 19g protein.
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