Meatless Red Flannel Hash


This recipe is from Barbara Kafka's Vegetable Love cookbook -- delicious with eggs your favorite way! Serves 4 as a side dish.

3/4 lb. whole beets, trimmed and scrubbed
2 large floury potatoes, scrubbed
2 tablespoons butter plus 1 tablespoon, melted
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
16 fresh sage leaves, cut into thin strips
2 teaspoons kosher salt
7-8 grinds fresh black pepper
1 tablespoon red wine vinegar

Roast beets until a knife easily slips into the flesh. When just cool enough to handle, slip off the skins and coarsely chop. Place the potatoes in a 3-qt saucepan with water to cover. Bring to a boil over high heat. Cook until just tender, about 25 minutes. Drain and refrigerate until cold. Remove the skins and cut into 1/2 inch cubes.

Heat 2T butter and the oil in a 10-inch nonstick frying pan over medium-high heat. Add onions and cook until translucent, about 5 min. Add sage and cook until wilted. Add the potatoes and cook until brown, about 15 minutes. As the potatoes begin to brown, use a spatula to turn, rather than stirring, so the potatoes don't turn to mush. When the potatoes have browned, add the beets, salt and pepper, folding them in with the spatula. Continue to cook for about 10 minutes. Pour in the vinegar and 1/4 cup water or stock. Cook for 2 minutes, or until the liquid is absorbed. Pour in another 1/4 cup water or stock and cook until the liquid has been absorbed once more.

Place an oven rack on the 2nd level from the top and set oven to broil. Center a 9-10 inch glass pie dish over the skillet. Holding the pie dish in place, flip the skillet over, turning the hash out into the pie dish. Press down into an even layer. (The hash can be made ahead at this point and refrigerated. Bring to room temperature before continuing.) Brush the top of the hash with the melted butter. Broil for 10 minutes, or until the top is crusty and nicely browned.

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