Red Flannel Hash with Fried Eggs and Apple Celery Salad
Ingredients
Scale
- 2 stalks celery
- 1/4 bulb of fresh fennel
- 1 apple
- 1 lemon
- handful of parsley, washed and chopped
- 1/2 a medium onion, cut into 1/2 inch pieces
- 1 beet
- 1–2 russet potatoes
- 3 TBS olive oil or butter
- about 1 1/2 tsp salt, and black pepper to taste
- 4 eggs
Instructions
- 1-Without peeling them, steam or boil the potatoes and beet until they are tender, when a knife will slide in and slides right back out easily, about 10 minutes for potatoes and about 15 minutes for the beet. Remove to a plate with a slotted spoon and place in the refrigerator to cool slightly while you prep your other ingredients.
- 2- Make the apple-celery salad- Peel the celery and slice it very thin with a knife. Put it in a bowl. Then slice the fennel very thin and add it to the bowl. Peel the apple and grate it. Grate the zest of the lemon, too. Add the grated apple, lemon zest, and parsley to the bowl, squeeze on the juice of the entire lemon, and season with a generous pinch of salt and pepper. Mix it up and set aside.
- 3- Rub a paper towel over the cooked potatoes and beets to remove the skin easily. Chop them into 1/2 inch pieces. Heat 2 TBS of the oil or butter in a heavy skillet, then add the onion, diced beets and potatoes, and a generous amount of salt and pepper. Press everything together and slightly down toward the pan with a spatula, but don’t mash it. Cook the hash without disturbing it on medium heat for about 5 minutes. Check the bottom by lifting a corner. Is it golden brown? If not, give it a few more minutes to cook and it will release from the pan much easier. When it starts to crisp, flip the hash and cook another 5 minutes on the other side, adjusting heat a bit lower if the hash is getting too dark. Remove the hash to serving plates.
- 4- In the same skillet you cooked the hash, add another TBS of oil or butter and fry the 4 eggs sunny side up. Put each egg on top of one serving of hash, top with a pinch of salt and the apple-celery salad.
Notes
Chef Tip
- For a traditional red flannel hash, add 1 cup of diced corned beef to the skillet when you add the onions.
Make it Your Own
- Try adding bacon, garlic, or scallions to the hash when you put it in the skillet. Try garnishing with sour cream, mustard, or Worcestershire sauce.
Nutrition
- Serving Size: 4