So we had a New England boiled dinner over the weekend. You know what that means? Leftovers get turned into a new meal; Red Flannel Hash. Just use all of the leftover meat and vegetables from the dinner. The only new items I added was the bacon and the beets…that’s what made it red since I was not using corned beef which is customarily what is cooked in a New England boil dinner. I used a rump roast.
2 cups chopped roast
1½ cup diced potatoes
1 stalk celery, finely chopped
2 cups shredded cabbage and onions
1 15 oz can beets, drained and finely chopped
1 Tbsp Worcestershire sauce
1 tsp paprika
1 tsp thyme
½-¾ cup juice from leftover veggies or beef broth
3 slices bacon
Save about ½-¾ cup of juice that the veggies are setting in when you take them out of the fridge. Combine chopped and diced veggies with meat. Mix well. Add Worcestershire sauce, thyme and paprika to reserved veggie juice or beef broth. Pour over mixture. Spoon into greased baking dish; and lay bacon over top and bake at 375ยบ for 30 minutes or until bacon is crisp. Let stand a few minutes before serving. Good for breakfast with eggs or din-din with Italian bread.
© Crackerberries 2009
1½ cup diced potatoes
1 stalk celery, finely chopped
2 cups shredded cabbage and onions
1 15 oz can beets, drained and finely chopped
1 Tbsp Worcestershire sauce
1 tsp paprika
1 tsp thyme
½-¾ cup juice from leftover veggies or beef broth
3 slices bacon
Save about ½-¾ cup of juice that the veggies are setting in when you take them out of the fridge. Combine chopped and diced veggies with meat. Mix well. Add Worcestershire sauce, thyme and paprika to reserved veggie juice or beef broth. Pour over mixture. Spoon into greased baking dish; and lay bacon over top and bake at 375ยบ for 30 minutes or until bacon is crisp. Let stand a few minutes before serving. Good for breakfast with eggs or din-din with Italian bread.
© Crackerberries 2009
