Jessica Koslow’s red-flannel hash from EAT at The New York Times by Mark Bittman

  • scallions
  • asparagus
  • carrots
  • crème fraîche
  • horseradish
  • lemons
  • mint
  • red onions
  • eggs
  • potatoes
  • beets
  • dry Jack cheese
  • pea tendrils

  • EYB Comments

    Can substitute arugula for pea tendrils, and cheddar cheese for dry Jack cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute arugula for pea tendrils, and cheddar cheese for dry Jack cheese.

  • babyfork on March 26, 2021

    I took some short cuts with this based on what I had on hand. I had roasted and peeled packaged Melissa's beets and one Yukon Gold potato. So I cut up and boiled the potato. Sauteed some red onion in bacon fat and then added the beets and potatoes to brown them a bit. Added the scallions a bit after. And finally a mix of shredded cheese and the corned beef (I had some homemade left over from St. Patrick's Day dinner). Instead of making the salad,I roasted some asparagus in the lemon-garlic dressing from Sol Food. Served topped with a fried egg and a dollop of creme fraiche and a drizzle of homemade horseradish cream. Tasty, but even with the shortcuts took longer than I thought with all the separate components.

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