Red Flannel Hash
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- 1 lb. Corned Beef, Pre-Cooked, Ground
- ½ cup Beets, cooked, peeled, diced
- 1 Idaho Russet Potato, peeled, boiled, mashed
- 1 Idaho Russet potato, peeled, diced, blanched
- 1 red pepper, no seeds, diced
- 1 yellow pepper, no seeds, diced
- salt and pepper, to taste
- 1 t. chopped garlic
- 6 quail eggs, cracked, cooked sunny side up
- 2 T. olive oil
- 1 T. chives, brunoise
- Combine the potato, ¼ cup beets, and corned beef together. Season to taste. Use a ring mold, about 4 inches in diameter to form the disk. Press down with a spoon to compact the mixture. The hash should be firm enough to sauted.
- In a small non stick sauté pan, heat 1T. of olive oil, place the hash rounds in and gently cook. Turn over when slightly crisp. Finish in a 350 degree F oven until hot throughout.
- In another non stick sauté pan, heat 1T. oil, add the beets onions, peppers, garlic, and potato. Season to taste. Cook until peppers are soft. Turn out mixture and wipe out pan.
- In the same pan, crack the quail eggs gently and cook them sunny side up. Season to taste.
- Put the red flannel hash in the center of the 10 inch plate use the potato and pepper mixture as a garnish above the plate. Place the quail egg on top of the hash. Sprinkle the chives over it.