Friday, July 02, 2010

Today's special: Red flannel hash

Having some leftover pork roast from last night's entree, it seems the perfect excuse to make a Zebster's favorite that's not made often flannel hash.
You'll need:  Obviously some pork roast (or corned beef) cubed, one medium onion, couple tablespoons of minced garlic, a couple medium beets and about four medium potatoes.
It's quite quick and simple.  I think any hash tastes best if made in a cast iron skillet using lots of bacon fat (hooray, bacon fat).  So dice up the onion and saute in the pan of sizzling bacon fat (hooray, bacon fat) along with the garlic as you're cubing your potatoes and beets, getting a nice golden edge to the potatoes.  Then add in your beets and pork to heat through, salt and pepper (or whatever other spices you'd like) to taste.
It's a meal made from leftover meat, so the exact quantities of ingredients is really based on what you have on hand and the size of the veggies you have obviously.
Since this is a tavern and the hash will have a red tint to it, I'll suggest a nice Killian's Irish Red to wash it down.

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