Red Flannel Pork Hash

1. 1

   Melt the butter in a small heavy pan.

2. 2

   Stir in the onion and celery, and cook gently until slightly softened, about 5 minutes.

3. 3

   Add the potatoes, beet, pork, and stock.

4. 4

   Salt and pepper lightly, and cook slowly, covered, over low heat.

5. 5

   Remove the cover, and let the bottom brown.

6. 6

   Watch carefully, because it can easily blacken.

7. 7

   When it is browned, press down firmly with an ample spatula, turn the whole hash over (probably in two or three pieces), and brown the other side.

8. 8

   Transfer to a warm plate, and sprinkle a little parsley on topand enjoy a lovely, nostalgic-tasting supper.

9. 9

   Other aromatic vegetables you might use: carrots or other root vegetables, cut in very fine dice; a couple of button mushrooms, chopped; an equal amount of fennel in place of the celery rib.

* Per serving · 4 servings · Values may vary.

No additional tips available.