ROOT VEGETABLE RECIPES: Red Flannel Hash . . . Rutabaga Chip
Red Flannel Hash
2 tablespoons unsalted butter
1 large onion, chopped
1 pound cooked corned beef, roughly chopped
3 potatoes, peeled, chopped
1½ cups minced cooked beets, fresh or canned
1 cup cooked turnips or rutabagas, minced
¼ teaspoon salt or to taste
½ teaspoon coarsely ground pepper or to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
¾ cup whipping cream
6 poached eggs, optional
Bottled salsa or chili sauce (optional)
Melt butter in large, heavy, ovenproof skillet. Add onion; cook until it begins to soften, 5 minutes.
Heat oven to 400 degrees. Combine corned beef, potatoes, beets, turnips or rutabagas, salt, pepper, Worcestershire, pepper sauce and cream in large bowl. Toss gently to mix well; stir into skillet with onions. Press mixture to make a large cake. Cover; cook over medium heat until crust begins to form on bottom, about 15 minutes.
Place skillet in oven; bake until top is crisp and lightly browned, about 15 minutes. (Brown further, if desired, under broiler.) Cut into wedges or spoon onto plate to serve. Top with poached eggs if desired. Serve with salsa.
Approximate nutritional analysis per serving: 425 calories, 29 grams fat (14 grams saturated), 125 milligrams cholesterol, 1,045 milligrams sodium, 24 grams carbohydrates, 17 grams protein, 2.9 grams fiber.
Yield: Serves 6.
1 quart vegetable oil
1 small rutabaga, about 3½ inches in diameter
Salt and white pepper
Place 1-quart of vegetable oil in a 2-quart saucepan and set over medium-high heat until the oil reaches 350 degrees. Peel the rutabaga and slice into 1/16 of an inch thick rounds (about 12 rounds). Fry the rutabaga in the hot oil in batches, until golden brown and crisp, about 2 minutes fry time. Remove the chips from the oil and drain on a paper-lined plate. Season with salt and pepper and set aside.
Yield: Serves 4 as side dish.