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
b-mehar44@yahoo.com5 stars all the way!
Karen catleah Padilla
karenc76@yahoo.comI 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
s.timothy14@gmail.comPerfect comfort food.
George Thompson
thompson-george80@yahoo.comThese 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
m75@hotmail.comWill definitely make again.
Alvaro Jimenez
ja@hotmail.frI'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
thapa@hotmail.co.ukEasy and delicious!
Haris Shahzad
h-s50@yahoo.comI 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
r-b@yahoo.comYum!
Furad Miran
miran.f75@yahoo.comThese 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
angelnwaoba58@gmail.com5 stars!
Dinushi Kanchana
k_d@gmail.comI'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
fsa_abd@hotmail.frDelicious and easy to make!