Red Flannel Hash
This is our vegan version of the iconic New England meal that is simply a Yankee adaptation of Bubble & Squeak, a classic English hash. While traditional Red Flannel Hash uses leftover chopped corned beef, potatoes, and beets from a boiled dinner, here we’ve substituted cooked buckwheat groats for the meat. This may seem a bit odd at first, but you’ll be amazed at how similar the rich-savory flavor of the buckwheat mimics corned beef. Also note that we’re using Henderson’s Relish, the vegan equivalent to Worcestershire Sauce.
1/3 cup olive oil, in all
1 cup buckwheat groats
2½ cups stock
1½ cups beets, cooked, peeled, and coarsely chopped
2½ cups waxy potatoes, boiled, peeled, and diced
1 medium onion, diced
2 tablespoons parsley, chopped
1 tablespoon Henderson's Relish
salt and freshly ground black pepper to taste
Heat 1 tablespoon olive oil in a pan over medium heat. Add in buckwheat and sauté until well toasted, about 3-4 minutes. Add stock, bring to a boil, cover and simmer over low heat for 20 minutes until the buckwheat has absorbed all the stock and is tender.
Mix together the cooked buckwheat, beets, potatoes, onion, parsley, and Henderson's Relish. Heat remaining oil in a heavy 12-inch frying pan over medium heat. Add in vegetable mixture and press into the pan. Cook over low heat until the bottom is browned, about 10-15 minutes. Mix the hash and press back into the pan, and cook another 10-15 minutes until the bottom is browned again. Repeat this process at least one more time, and more if your like lots of crunchy bits to your hash. Remove from heat and serve.
|
