RED FLANNEL HASH
This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.
Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.
RED FLANNEL STEW (SALLYE)
This is a traditional "Wild West" recipe favored by chuck wagon cooks who didn't have access to refrigeration. My grandpa told me that it was named Red Flannel Stew because it was warming on a cold winter's day. Makes sense to me. Whatever else it's called, it has to be called delicious. Enjoy.
Provided by sallye bates
Categories Tacos & Burritos
Time 25m
Number Of Ingredients 12
Steps:
- 1. Open can of corned beef and shred into bowl. Set aside for later use.
- 2. Peel and quarter onion Cut chile pepper in half and remove stem, seeds and membrane. Place in food processor together and pulse until finely diced. Reserve for later use.
- 3. Cube cheddar cheese into bite sized chunks, or you can buy cheese already cubed to save time. Slice green onions into thin pieces, green part included.
- 4. Place bacon drippings or oil in heavy (cast iron preferable) skillet over medium high heat. When oil is hot, pour onion/pepper mix into the skillet and cook, stirring often with wooden spoon, until onion begin to brown.
- 5. Add one cup of beans and mash into a paste, blending into the onion/pepper mix well with wooden spoon.
- 6. Add shredded meat, remainders of beans, tomatoes, and spices into mixture. Turn heat to medium and continue cooking, stirring frequently to avoid burning until heated thoroughly.
- 7. Add cubes of cheese to mixture and continue heating until cheese is melted.
- 8. Serve on tostado shells. Best if eaten while still hot. Garnish optional with chopped green onions and cilantro sprigs, and a dollop of sour cream if desired.
RED-FLANNEL HASH
Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it - and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens.
Provided by Mark Bittman
Categories breakfast, main course
Time 1h30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
- Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
- Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
- Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
- When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
- Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
- Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.
RED FLANNEL HASH
A great way of turning a side order of beetroot into filling a main meal or a great brunch.
Provided by Barney Desmazery
Categories Breakfast, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.
Nutrition Facts : Calories 303 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
More about "red flannel stew recipes"
RED FLANNEL HASH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ST. PATRICK’S DAY RECIPE: RED FLANNEL HASH | KITCHN
From thekitchn.com
THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS
From damndelicious.net
RED FLANNEL TEMPEH HASH | WHAT STEVE EATS
From whatsteveeats.com
RED RED STEW | VEGAN RECIPES - JAMIE OLIVER
From jamieoliver.com
RED FLANNEL STEW RECIPE RECIPE FOR MANAGING PCOS AND …
From fertilitychef.com
RED FLANNEL STEW - COMMAND COOKING
From commandcooking.com
RED FLANNEL HASH | ALLRECIPES
35 STEW RECIPES TO MAKE ANY NIGHT OF THE WEEK - TASTE …
From stage.tasteofhome.com
RED FLANNEL STEW | THEFENCEPOST.COM
From thefencepost.com
CLASSIC NEW ENGLAND RED FLANNEL HASH RECIPE | YANKEE MAGAZINE
From newengland.com
RECIPE RED FLANNEL STEW RECIPE - YOUTUBE
From youtube.com
RED FLANNEL STEW | RECIPE IN 2023 | ORANGE VINAIGRETTE RECIPES, …
From pinterest.com
RED FLANNEL STEW - EASIER EATS
From easiereats.com
RED FLANNEL STEW - COOKING PROFESSIONALLY
From cookingprofessionally.com
You'll also love