Thursday, September 30, 2010

Red Flannel Hash

If a dish has an unusual name, there's usually a story behind that name.  My grandmother always said that red flannel hash got it's name when a wife was so mad at her husband she cut up his red flannel underwear and tossed it in the hash.  Another story is that, during the Revolutionary War,  Ethan Allen and the Green Mountain Boys got so hungry that they chopped up their red flannels and added them to the hash.  Due to the severity of Vermont's winters, this seems unlikely.

I made red flannel hash because there was leftover pork tenderloin and beets.  Since some of you have indicated a dislike for beets, you may omit them.  I supposed then you would then have dingy flannel hash!!

(all amounts are approximate)

2 cups roasted pork tenderloin
(or pork loin or roast beef)
1 cup cooked beets, diced
1 cup cooked potatoes, diced
1 medium onion, diced
2 fat cloves of garlic, minced
1/4 cup heavy cream, half and half or whole milk
salt and pepper to taste
scattering of parsley

In a heavy skillet, over medium heat, saute the onions in vegetable oil until opaque.  Add the potatoes.  When the vegetables start browning, add the beets and the garlic.  Lastly add the pork tenderloin and heat through.  Turn up the heat to medium high and pour in the cream.  This will form a nicely browned crust on the bottom of the hash.  It takes a minute or two to brown and should be closely watched--just turn over a small portion and check.  You may omit the cream altogether if you like.  Scatter the parsley over and serve.