• Biksemad

    From JIM WELLER@1:135/392 to BJöRN FELTEN on Wednesday, July 13, 2022 21:35:00
    Quoting Björn Felten to Sean Dennis <=-

    Biksemad / Danish beef and potatoe hash.

    In Sweden we call it Pytt i panna ...
    Always served with beetroot plus the fried egg.

    A common hash made here uses chopped up corned beef, potatoes,
    onions and cabbage. It is made the day after having a New England or Newfoundland style boiled dinner using the hashed up leftovers. In
    Newfoundland both meals would also have yellow turnip (rutabaga) in
    it.

    Pickled beets might be served on the side but boiled beets can be
    added right into the hash and then it's called a "red flannel" hash.

    A breakfast version can be made quickly using canned corned beef and
    that's when a fried egg is likely to go on top.

    It's a flexible dish: you can add carrots and other vegetables or
    meats. I've never added cheese but ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Backwoods Red Flannel Hash
    Categories: Casseroles, Breakfast, Beef, Potatoes
    Yield: 4 Servings

    2 c Turkey, corned beef, or ham
    - chopped
    2 c Potatoes, leftover baked &
    - diced
    1 c Onion, diced
    1 c Beets, diced
    1 c Mushrooms, sliced
    2 tb Parsley, chopped
    2 tb Parmesan cheese, grated
    1 tb Basil
    1 ts Pepper

    Preheat the oven to 350 F. Put all the ingredients in a large
    bowl and toss gently until the ingredients are mixed evenly. Lightly
    grease the inside of a 2-quart baking dish (a large old-fashioned
    cast iron frying pan works best and imparts natural iron to the
    dish). Pour all the ingredients into the dish. Bake for 15 minutes
    or until lifting with a spatula shows a crust has formed.

    Serving suggestions: For an old-time hardy breakfast, serve Red
    Flannel Hash with home-baked biscuits. They also take about 15
    minutes to bake, so you get double duty from the oven.

    Other vegetables can be added, depending on what kind of leftovers
    are on hand. "Red Flannel" hash gets its name because it is made
    with beets.

    Backwoods Home Magazine Mar/Apr 1991
    Originally posted by Paul MacGregor
    Posted to the Home Hearth List by Carolyn Shaw

    MMMMM


    Cheers

    Jim


    ... Before Big Pharma mixology was medical science.

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