Listen. You’re either an ‘eggs and potatoes’ kinda guy or you’re not. I happen to be the former, but with bacon. The following version of the Red Flannel Hash recipe doesn’t have my beloved swine, but it’s always good to have bacon on hand for any occasion. I’ve seen versions with corned beef added as well. Mmmmmm. This that type of meal that pioneer men used to eat. And now, you too can conquer that day of weekend couch surfing.
Potatoes. Apples of the earth-this weekend, we shall pay you homage. You are surely deserving of such. Tragically, you have been relegated to the sidelines of our American breakfast fare. Not only are you sidelined, but you are mishandled in the most horrific of fashions. Might I just recall my last brunch meal, in which you were hardly featured, as mushy, yet half charred lumps of pathetic potato hash. You were supposed help me mop up the glorious, yellow yolk river that ran across my plate. Instead, I cast you further aside. Today, we rectify this culinary disaster, and help you gain your rightful place on the brunch scene-as a earthy, crispy centerpiece.
Red Flannel Hash
from Alton Brown, I’m Just Here For the Food, Cookbook
1 medium beet
4 medium red potatoes
3 tablespoons duck fat/oil
Kosher salt and freshly ground pepper
2 tablespoons of minced garlic
1 Vidalia or other sweet onion, diced
1 tablespoon chopped chives
Using a paring knife, peel the beet under cold running water, cut into medium dice, and place in a cold-water bath as you go.
Peel and dice the potatoes and put them in a second cold-water bath after cutting them; this will keep them from oxidizing and turning brown.
Drain the diced beet, and coat with 1 tablespoon of duck fat. Spread the beet pieces out on a baking sheet and season with salt and pepper. Roast for 8 minutes, or until they are slightly tender.
Drain the potatoes an put them in a pot of boiling water. When the water retunes to a boil, drain the potatoes and plunge the into an ice-water bath to stop the cooking. Drain, rinse, and spin them in a salad spinner.
Heat a cast iron pan over medium heat for 3 minutes. Add the remaining duck fat and toss in the garlic, cook the garlic for about 45 seconds, just to flavor the oil.
Add the onion and cook for another 45 seconds.
Add the potatoes and beets and cook until crisp with minimal amount of stirring. BE SURE NOT TO CROWD THE PAN. This will ensure that you get a good browning on the potatoes. Season with salt and pepper, and add the chives, and stir to distribute.
Crack an egg atop the hash and cover with a lid. Cook until the egg is at your favorite degree of doneness.