Red Flannel Hash is usually prepared on the day after a New England Boiled Dinner which included cooked beets. It is the beets that give it the "red flannel" name.

Ingredients 

3 medium-sized beets, cooked

1 large potato, cooked

1 pound ground cooked meat

Salt and freshly ground black pepper to taste

1/2 cup butter

1 medium-sized onion, chopped

1 tablespoon whipping cream

Method 

Grease a 2-quart baking dish. Chop beets and potato using a knife, or chop in a food processor fitted with the steel blade until coarse but not fine. 

Turn into a medium-sized bowl. Mix in ground meat, salt and pepper. In a large skillet, heat half of butter. Add onion. 

Cook over medium heat 5 minutes or until onion is translucent. 

Stir in meat mixture. Cook over low heat 10 minutes, stirring occasionally. Preheat broiler. Lift mixture into greased baking dish. 

Melt remaining butter and combine with cream. Spoon over hash. 

Broil 3 inches from heat 5 minutes or until hash has a rich brown crust. May be served with poached eggs on top. Makes 4 servings.