From cooking a corned beef hash lunch with Julia Child, I learned a few tips about what makes a really delicious hash, whether it be made with cooked lamb, beef, poultry, or, in this case, pork. I discovered the importance of adding some stock and cooking the hash slowly at first, to form a glaze, and of always cutting the meat in small pieces, never grinding. You use approximately the same amount of meat as potatoes, and it’s essential to include some aromatic vegetables to give off their sweetness and help form the glaze that makes the crust. I am using a cooked beet here, because New Englanders always include it with pork—hence the name “red flannel”—but use other handy vegetables, such as mushrooms, red peppers, carrot, or fennel, that are good foils for whatever meat you have left over. I cook it all in my sturdy 8-inch cast-iron pan, which I think is better than nonstick for a hash.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.