Red Flannel Hash
2 c. cold cooked meat
3/4 c. diced cooked turnip
3/4 c. cooked diced parsnips
3/4 c. cooked dice carrots
1 c. cooked cabbage
1 c. cooked dice beets
1/2 c. onion sauteed in 2 Tbsp. butter
2 1/2 c. cooked diced potato
1/4 tsp. pepper
1/2 tsp. salt
1/4 c. water
4 tsp. garlic vinegar
Combine meat and vegetables in a cast iron skillet. Add water and vinegar. Cover and cook slowly, stirring occasionally, until well heated and flavors are blended.
Source: Courier-Gazette, Inc. (Rockland, ME), "Maine Coastal Cooking and the Accomplished Cook," 1963
2 c. cold cooked meat
3/4 c. diced cooked turnip
3/4 c. cooked diced parsnips
3/4 c. cooked dice carrots
1 c. cooked cabbage
1 c. cooked dice beets
1/2 c. onion sauteed in 2 Tbsp. butter
2 1/2 c. cooked diced potato
1/4 tsp. pepper
1/2 tsp. salt
1/4 c. water
4 tsp. garlic vinegar
Combine meat and vegetables in a cast iron skillet. Add water and vinegar. Cover and cook slowly, stirring occasionally, until well heated and flavors are blended.
Source: Courier-Gazette, Inc. (Rockland, ME), "Maine Coastal Cooking and the Accomplished Cook," 1963
