Red Flannel Hash
Posted in: Side Dishes, Holidays Tagged: Maille Mustard, HolidayRecipeContest, Mustard, cranberries, Potatoes, turkey, Holiday, beet
This red flannel hash is a great way to use leftover turkey from the holidays.
- Juice of 1 lemon and 1 orange
- 1 to 2 Tablespoons Maille Olde Style mustard
- 1 bag (5 to 6 ounces) dried cranberries
- 1 jar (15.5 ounces) Harvard beets
- about 3 to 4 cups skinned boned cubed cooked turkey
- 3 to 4 Tablespoons unsalted butter
- 1 bulb fennel (anise), chopped (fronds removed)
- 1 bunch scallions, trimmed, chopped
- 6 cloves garlic, minced
- 2 to 3 cups shredded potatoes, for hash browns
- salt and pepper, to taste
- water, as needed
- Place the lemon and orange juice in a large bowl. Add the mustard, cranberries, beets, and cubed or shredded turkey. Mix well.
- Melt the butter in a 12-inch heavy-bottomed skillet. Lightly cook the fennel, scallions, and garlic in the butter.
- Add the shredded potatoes and cook until browned, stirring and adding small amounts of water as needed to prevent sticking.
- Add the chicken and beet mixture and stir until well blended. Cook until heated through. Add salt and pepper as desired.