This weekend was a big deal for me. Not because we got to have some of our favorite friends from college over, though that was soul-warming. Not because I actually cooked for a dinner party, though I thoroughly enjoyed that, too. Not because we saw Far From the Madding Crowd which I’m totally going to see again I liked it so much, so nuh! No, this weekend will live forever in my memory as the weekend in which I finally decided what to do with that darned wall in the living room. And I did it! If I can get my act fully together tomorrow or the posting fairies happen to come during the night (fingers crossed), the reveal will be posted tomorrow.
Meantime, let’s talk about that dinner party. I have come to a point at which I won’t cook for anyone anymore unless I can enjoy it. There’s just too much terrific food to be purchased and brought home from great restaurants here for me to be cooking unless I really feel like it. Or it’s Sunday. And this was Sunday, so I cooked. But I really enjoyed it, too! Kent kept asking how he could help, and I kept telling him “Just keep the kids away from me.” And it worked. We began and ended with things I have posted about before, namely Mediterranean dip with cilantro pesto, and chocolate crackle cookies hot out of the oven. Zuper. After much debate, Kent and settled on brunch food, so I made red flannel hash from the Henrietta’s Table (fave restaurant in Boston) cookbook with poached eggs and Hollandaise as well as sourdough pancakes.
The hash turned out really, really well. I mean sick and wrong well. I’m quietly weeping right now because there is none left over. The depth of flavor from this combination of root vegetables plus the richness of the corned beef with unctuous poached egg yoke running over it is criminally delicious. Dang. Plus, and this is no small thing, it’s beautiful. Such a gorgeous magenta color.
I thought I would post it here because I think it is hearty enough to make a killer Father’s Day meal (that’s two Sundays hence). Kent made it for me for Mother’s Day, and scored ridiculous points. After Kent did some reading around the intertubes, he tweaked the recipe for the hash just a little bit. Next time I make it, I will increase the ratio of vegetables to brisket as I really love root vegetables. (P.S. I left out the carrots and increased the parsnip, rutabaga and potato just a titch to make up for it. I just forgot carrots because they seem so pedestrian in this company.)
Red Flannel Hash
- 2lb corned beef brisket.
- 1/2c beets
- 1/2c rutabaga
- 1/2c parsnip
- 1/2c carrot
- 1/2c potato
- 1/2c turnip
- 1/2c sweet onion
Place brisket in a medium pot and cover with cool water and spice packet. Bring to a full boil, reduce to a low boil. Boil until just tender. Remove brisket reserving water. Pat dry. Trim fat. Cut into 2″ cubes. Seal tightly in a foil packet and put it in the refrigerator.
Boil all vegetables except beets in the brisket stock until just tender, 10 to 15 minutes. Boil beets separately. Remove vegetables from water and cut into chunks for food processor shredder removing skins and peels. Run vegetables through grater/shredder.
Process slightly frozen brisket chunks with regular food processor blade. Toss vegetables and brisket together thoroughly in a bowl.
Heat vegetable oil to medium high in a large skillet. Add hash to skillet sauteing until golden brown. Add stock if needed. Flip like hash browns and cook until the bottom is golden brown.
While hash is cooking, poach eggs in a shallow pool of water with a little white vinegar in it. Remove with slotted spoon. Serve hash with poached eggs and Hollandaise.
If you happen to treat yourself to this dish, please comment below or shoot me an email and tell me how it turned out.