RED FLANNEL HASH CAKES
Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes, and smoked bacon aren't complete without a dollop of cool, tangy sour cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place beets on a large piece of heavy-duty foil. Drizzle with 3 tablespoons oil, and sprinkle with 1 tablespoon salt; season with pepper. Fold foil and seal to form a packet. Place packet in oven, and roast until beets are tender, about 1 hour. Let stand until cool enough to handle. Peel beets with a paring knife or a vegetable peeler; cut into 1/4-inch dice (about 2 cups).
- Heat 2 tablespoons oil in a large skillet over medium heat. Add bacon, and cook, stirring often, 4 minutes. Add leek, and cook, stirring often, until tender, about 8 minutes. Stir in beets and thyme, and cook 1 minute more. Transfer beet mixture to a large bowl, reserving skillet.
- Peel potatoes, and grate on the large holes of a box grater. Add potatoes and 1 tablespoon salt to the beet mixture, and toss to combine.
- Heat remaining 2 tablespoons oil in the reserved skillet over medium-high heat. Working in batches of 4 and adding more oil if needed, drop 1/4 cup potato mixture into skillet. Gently flatten hash cakes with a spatula. Cook, flipping once, until cakes are just beginning to crisp, 3 to 4 minutes per side. Transfer to a plate lined with paper towels as you work, and keep warm in a 200 degree-oven if desired. Serve with sour cream.
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Mehar Badha
[email protected]5 stars all the way!
Karen catleah Padilla
[email protected]I made these hash cakes for my family for breakfast and they loved them! The cakes were crispy on the outside and fluffy on the inside, and the flavor was amazing. I served them with a fried egg and some salsa, and they were perfect. I will definitel
Timothy Shultz
[email protected]Perfect comfort food.
George Thompson
[email protected]These hash cakes were a great way to use up leftover mashed potatoes and vegetables. They were easy to make and very tasty. I served them with a fried egg and some salsa, and they were perfect. I'll definitely be making these again.
Mary Nettles
[email protected]Will definitely make again.
Alvaro Jimenez
[email protected]I've made these hash cakes several times now and they are always a hit. They're so easy to make and they're always delicious. I love that you can use any kind of leftover meat or vegetables that you have on hand. I've made them with leftover corned b
Harish Thapa
[email protected]Easy and delicious!
Haris Shahzad
[email protected]I made these hash cakes for breakfast this morning and they were a hit! My kids loved them and even my picky husband ate them all up. The cakes were crispy on the outside and fluffy on the inside, and the flavor was amazing. I will definitely be maki
Rts Bulu
[email protected]Yum!
Furad Miran
[email protected]These hash cakes were a great way to use up leftover corned beef and potatoes. They were easy to make and very tasty. I served them with a fried egg and some salsa, and they were perfect. I'll definitely be making these again.
Angel Nwaoba
[email protected]5 stars!
Dinushi Kanchana
[email protected]I've been making this recipe for years and it's always a hit. The cakes are crispy on the outside and fluffy on the inside, and the flavor is amazing. I love that you can use leftovers to make them, so it's a great way to use up leftover mashed potat
Abd Fsa
[email protected]Delicious and easy to make!