Red Flannel Hash

Ingredients

• 3 tbsp bacon drippings or unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cups cooked corned beef, chopped into 1/2-inch pieces (about 12 oz)
• 2 cups cooked boiling potatoes, chopped into 1/2-inch pieces (about 3 medium)
• 1 1/2 cups cooked beets, chopped into 1/2-inch pieces (about 3 medium)
• 1/3 cup heavy cream
• 1 tsp coarsely ground black pepper
• 1/2 tsp kosher salt, plus more to taste
• 1 tbsp cider vinegar

Before you cook

• Chop the onion finely.
• Chop the corned beef, potatoes and beets into pieces roughly the same size, about half an inch.
• Combine the corned beef, potatoes and beets in a large bowl and toss gently, keeping the beets to the last so they do not stain everything before it hits the pan.
• Pour the cream over the mixture and fold once.

Steps

1. Melt the bacon drippings in a 10-inch cast-iron skillet over medium heat.
2. Add the chopped onion and cook 5 minutes, stirring, until softened and just beginning to color.
3. Add the corned beef, potato and beet mixture to the skillet and season with the black pepper and salt.
4. Press the hash down into an even layer with the back of a spatula, packing it against the pan.
5. Cook undisturbed for 8 minutes, until you can smell the crust forming and the edges look dry.
6. Lift an edge with the spatula to check for a deep browned bottom, and give it a few more minutes if it is still pale.
7. Turn the hash over in large sections rather than stirring it, so the crust stays in pieces.
8. Press it flat again and cook 8 to 10 minutes more, until the second side has crusted.
9. Sprinkle the cider vinegar over the top and let it sizzle away, about 20 seconds.
10. Taste for salt, then cut the hash into wedges and serve straight from the skillet.