Red Flannel Hash Recipe

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

potatoes.

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.