Saturday, March 19, 2011

Red Flannel Hash with poached eggs

It's the day after St. Patrick's and I'll bet that your refrigerator is filled with corned beef. Well, never fear. If you are a frugal cook, leftovers won't last long enough to become so lethal that you have to throw them away.
Click on my link at the Examiner to reward the cook - top of the art blog category and also top of the food blog section (c'est moi).  
http://www.examiner.com/budget-grocery-in-san-francisco/nancy-ewart

Better recipes, better corned beef (she did it herself) and just a great blog:

http://madeater.blogspot.com/http://madeater.blogspot.com/

2 comments:

Zoomie said...

Wow, I never thought of beets in hash but, in my book, any hash is good hash!

namastenancy said...

It's a really old recipe. I think the earliest mention of it is in the 1918 edition of Fannie Farmer but I'm sure it was a tradition long before that.