Red Flannel Hash Recipe

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We’ve been featuring recipes all fall on our bonus podcast, sideDish.  This time, we’ve got two really unique flavors.  The first is from Thi Tran of Starry Kitchen, who is making a glutinous rice dish wrapped in a bamboo leaf (see pictures here).  Also in the podcast is John Barricelli of SoNo Baking Company in South Norwalk, CT.  He’s making a red flannel hash – the name alone conjures up images of East Coast snow and chill.  Nevertheless, it’s perfect for whatever climate you’re in!

Recipe after the jump…

Red Flannel Hash
from The SoNo Baking Company Cookbook
Serves 4

2 cups 1/2-inch cubes of red-skinned potatoes
1 1/2 cups of 1/2-inch cubes of Idaho potatoes
1 cup of 1/2-inch cubes of peeled beets (about 2 small beets)
8 slices of Pancetta, chopped
1/2 cup chopped onion
1/4 cups chopped fresh parsley
1/4 cup whipping cream
1/2 tsp salt
1/2 tsp pepper

Place steamer rack in a large pot.  Fill pot with water to just cover the
bottom of the rack.  Place all potato pieces on steamer rack.  Bring water
to boil over high heat.  Cover pot; steam potatoes until tender, about
10-13 minutes.  Transfer to a bowl.  Place beets on the steamer rack;
steam until tender, about 10 minutes.  Transfer to the bowl with the

In a large heavy skillet, cook bacon over medium heat until brown and
crispy.  Transfer bacon to paper towels and drain.  Reserve 1 Tbsp
drippings in the skillet.  Add bacon, onion, parsley, whipping cream, salt
and pepper to vegetables in bowl.  Heat drippings reserved in skillet over
medium-high heat.  Stir in hash mixture.  Flatten with spatula to compact.
Cook hash until brown on bottom,about 4 minutes.  Continue cooking until
heated though, stirring up bottom crust occasionally, about 10 minutes.
Divide hash among 4 plates and serve.