Feuilleton: red-flannel hash

Noticed in passing: a recipe in the NYT for red-flannel hash: a colorfully named dish.

From Simply Recipes:

One of the best things about boiled dinner or corned beef and cabbage is the leftovers. In fact, one friend of mine regularly makes two roasts when she cooks corned beef, just so she has enough leftover for sandwiches and hash.

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Very pretty:

I lived in New England for a few years, but don’t recall having had red-flannel hash (with or without a hyphen).

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