Not sure what to do with the corned beef leftover from your St. Patrick’s day dinner?

Here’s an Old New England Recipe for Red Flannel Hash

6 medium beets, cooked
4 medium potatoes, cooked
3 tablespoons butter
1 tablespoon cream
1 cup of chopped cooked corned beef
(I like to chop up any leftover cabbage and add that too)

Chop the potatoes and the beets, mix with the corned beef and season with salt and pepper. Place two tablespoons of butter in a heavy fry pan, add the mixture and moisten with a little hot water. Cover the pan and cook slowly. When nearly ready to serve, add the cream, mixed with a tablespoon of butter. Brown quickly and serve.

Tags : leftover corned beef, red flannel hash recipe
Categories : Leftovers