The beets are why this New England hash is called "red flannel." But other vegetables you have on hand may be substituted.
- 1 tablespoon unsalted butter or duck or goose fat
- 1/2 small-to-medium onion, chopped (1/2 cup)
- 1 small rib celery, chopped (1/4 cup)
- 2 small-to-medium cooked new potatoes, peeled and cut into small dice
- 1 small roasted or boiled beet, peeled and cut into small dice
- 3 ounces pork tenderloin, cooked, then coarsely chopped (see related recipe)
- 1/4 cup beef or veal broth
- Freshly ground black pepper
- Leaves from a few sprigs flat-leaf parsley, chopped, for garnish
Warm a plate in a 200-degree oven until nicely heated.
Melt the butter in a small, heavy skillet, preferably cast iron, over medium-low heat. Add the onion and celery; cook for about 5 minutes until slightly softened, stirring occasionally. Add the potatoes, beet, pork and broth. Lightly season with salt and pepper; mix well, then cover and reduce the heat to low. Cook over low heat until the celery is tender and much of the liquid has been absorbed.
Uncover and cook for 5 or 6 minutes to let any remaining moisture evaporate. The potatoes should be browned on the edges. Use a wide spatula to turn over the hash for even browning. The hash might not hold together; that is okay.
Transfer to the warmed plate. Sprinkle a little parsley on top of the hash.
NOTE: Other aromatic vegetables you might use: carrots or other root vegetables, cut in very fine dice; a couple of button mushrooms, chopped; an equal amount of fennel in place of the celery rib.
Adapted from "The Pleasures of Cooking for One," by Judith Jones (Knopf, 2009).
Tested by Joe Yonan.
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