MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Backwoods Red Flannel Hash
 Categories: Casseroles, Breakfast, Beef, Potatoes
      Yield: 4 Servings
 
      2 c  Turkey, corned beef, or ham
           -  chopped
      2 c  Potatoes, leftover baked &
           -  diced
      1 c  Onion, diced
      1 c  Beets, diced
      1 c  Mushrooms, sliced
      2 tb Parsley, chopped
      2 tb Parmesan cheese, grated
      1 tb Basil
      1 ts Pepper
 
  Preheat the oven to 350 F.  Put all the ingredients in a large
  bowl and toss gently until the ingredients are mixed evenly. Lightly
  grease the inside of a 2-quart baking dish (a large old-fashioned
  cast iron frying pan works best and imparts natural iron to the
  dish). Pour all the ingredients into the dish.  Bake for 15 minutes
  or until lifting with a spatula shows a crust has formed.
  
  Serving suggestions:  For an old-time hardy breakfast, serve Red
  Flannel Hash with home-baked biscuits.  They also take about 15
  minutes to bake, so you get double duty from the oven.
  
  Other vegetables can be added, depending on what kind of leftovers
  are on hand.  "Red Flannel" hash gets its name because it is made
  with beets.
  
  Backwoods Home Magazine  Mar/Apr 1991
  Originally posted by Paul MacGregor
  Posted to the Home Hearth List by Carolyn Shaw
 
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