Red Flannel Hash

Name: Red Flannel Hash
Cuisine: United States
Ingredients: 225 g/ 8 oz cooked beetroot; 300 ml/ ½ pt red wine vinegar; (not vinegared), diced; parsley, plus more to serve; 3 tbsp sunflower oil; 8 garlic cloves, smashed; 30 g/ 1 oz butter; 500 g/ 1 lb2 oz sea salt; 115 g/ 4 oz brown sugar; 4 poached or fried eggs; 3 tbsp pickling spice; 30 g/ 1 oz sodium nitrite (4 tablets); 6 cloves; 5 bay leaves; rye bread and mustard and dill; handful of celery leaves; 20 juniper berries; 2.3–2.5 kg/ 5–5½ lb piece of brisket; 2 onions, quartered; 20 black peppercorns; 450 g/ 1 lb boiled potatoes, diced; pickles, to serve; 225 g/ 8 oz onion, diced; 115 g/ 4 oz streaky bacon, diced

Preparation info

Difficulty
Complex

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Red flannel hash, a New England speciality, is coloured by beetroot. Before you can make it you need to have some leftover corned beef, that is, proper salted brisket. Here is how to pickle some American deli-style corned beef. The quantities given make beef for 10 sandwiches and enough left over to make hash for 4.

Ingredients

For the Corned Beef

300 ml/ ½ pt red wine vinegar
8 garlic cloves, smashed

Americas
United States
Sandwich
Main course

Method

First pickle the corned beef: put 4.5 litres/ 8 pints water in a large saucepan with the red wine vinegar, garlic cloves, sea salt, brown sugar, sodium nitrite, pickling spice, bay leaves, cloves, juniper