Red flannel hash
A delicious way to use up leftover corned beef.
- Heat your oil or butter and cook the onion until soft but not browned. Add chopped corned beef, potatoes and beetroot. Don't stir - allow to colour, pressing down on the mix in the pan to brown, then turn to colour the other side.
- Sprinkle with the parsley, check for seasoning and serve plated with a fried egg on top.
- For a tasty reheat Put the leftover corned beef back in the pot with the poaching liquid you have stored it in, gently bring to a simmer. When the meat has reheated remove it and keep it warm.
- Slice three medium onions finely, cook in oil and butter until soft but not coloured, add a tablespoon of flour and mix in well, ladle the hot poaching stock into this to form a sauce, season and serve over the sliced meat or on the side. You can also add some grain mustard to this or chopped parsley.
- If you don't like the idea of the onions make a white sauce with the stock and add the chopped parsley or the grain mustard.
- Serve with an orange mash and wilted greens.
- Cook until tender a selection of diced orange vegetables, golden kumera, carrots and pumpkin. To your taste you could add parsnips, swede, celeriac or yellow kumera. Once cooked drain the water, then put the pot back on the stove to steam-dry your vegetables. Mash with warm milk or cream and butter, or with oil if you are health conscious. Season with salt and pepper.
- Roughly chop a mix of silverbeet, spinach, cavolo nero and any other leafy greens you like. Heat some oil in pan and toss together until well wilted. At this stage you could also add some frozen peas run under a hot tap to thaw.
- Squeeze the juice of a lemon over this and season well with salt and pepper.