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Yankee Red Flannel Hash
By Marcia Passos Duffy

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Red Flannel Hash was often the traditional meal served after a hearty New
England corned beef and cabbage dinner -- since it was a logical (and frugal)  
recipe that could utilize all that good leftover corned beef, potatoes, cabbage
and onions.

But the "red flannel" name has sparked some interesting stories about the true
origin of the dish.  One is that a woman, angry with her husband, threw in his
red flannels into the dinner hash.  He liked it so much (and was unaware of his
missing flannels) that, when she was in a better mood, the wife substituted
beets the next time.  Another story says this dish came into being in Vermont
during the Revolutionary war when the Green Mountain Boys and Ethan Allen
grew so desperately hungry that they added their red flannels in with their
potatoes (although the cold nights in Vermont make this story dubious).

Whatever the origins, you won't have to add your sweetie's red flannels to this
dish.  The red color comes from the beets in the recipe.

1/2 cup chopped corned beef (or you can use cooked bacon or hamburg)
1-1/2 cups chopped cooked beets
1 -1/2 cups chopped cold boiled potatoes
1 cup leftover chopped greens (cabbage, kale, etc.) -- OPTIONAL
1 medium onion, finely chopped
2 medium garlic cloves, peeled, crushed or finely chopped
1/4 cup heavy cream (or whole milk)
2 tablespoons butter

Heat butter and saute onion and garlic until soft.  In a large bowl mix together
corned beef, beets, potatoes and greens with the cream or milk.  Stir until
well-coated.  Add mixture to onion/garlic saute in pan.  Stir occasionally until
it is heated thoroughly.  Continue to cook until a brown crust forms
underneath.  Serve with fried eggs.

About the author:  Marcia Passos Duffy is a freelance writer and editor of The Heart of
New England online magazine.  
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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