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A Weekday Menu Recipe

Red Flannel Hash    HT  MC  N. American    20mins

Serves 4    Hot Beef  Vegetables Main Course  Eggless North America


5g/3oz Butter

1 Onion, finely chopped

350g/12oz tinned Corned Beef, diced

1 Large Beetroot, cooked and diced

350g/12oz Boiled Potatoes, diced

4 tbsp Tomato Ketchup

2 teasp Worcestershire sauce

Salt and Pepper

4 tbsp Double Cream





1. Melt 50g/2 oz butter in a large frying pan, add the chopped onion and cook for 3 - 5 minutes until softened, stirring frequently.


2. Combine the diced corned beef, beetroot and potatoes in a mixing bowl. Add the softened onion, tomato ketchup and Worcestershire sauce and mix well. Season generously with salt and black pepper.


3. Turn the corned beef mixture into the frying pan and cook over a moderate heat, stirring, for about 5 minutes or until the hash is golden brown. Meanwhile, heat the grill to high.


4. Using a wooden spoon or a spatula, gently pat the hash into a cake in the pan. Dot with the remaining butter and sprinkle with cream. Place under the grill until the top is crisp and golden. Cut into wedges and serve immediately.



Serving Suggestions :


Creamed Cabbage


Grilled Pineapple



More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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