Quoting Jean: " Now hash, I cook differently from fried potatoes. I don't stir them after they've heated thru. I crank up the heat somewhat (cast iron skillet using lard) and get a nice crust on one side, turn out on a platter and slide back in to crust the other side. Love the crusty outside, almost creamy inside. YUM!"
My grandmother makes the best red flannel hash, cooking the same way you do, with the lard. It took me years to figure out the one ingredient that makes this dish so tasty. Her New England boiled dinners always included turnips, and along with the parsnips and beets, what a great hash.
St Patty's is coming up, (with a name like Patti Murphy, you'd think I'm Irish, but just a drop) so maybe I'll make myself happy this year and do it up right, the old New England way.
PJ
My grandmother makes the best red flannel hash, cooking the same way you do, with the lard. It took me years to figure out the one ingredient that makes this dish so tasty. Her New England boiled dinners always included turnips, and along with the parsnips and beets, what a great hash.
St Patty's is coming up, (with a name like Patti Murphy, you'd think I'm Irish, but just a drop) so maybe I'll make myself happy this year and do it up right, the old New England way.
PJ
PJ