Recipe From from Weber's Time to Grill™ by Jamie Purviance
Red Flannel Hash
People
Serves 4 to 6
Prep Time
30 min.
Grilling Time
50 to 57 min.
- People
- Serves 4 to 6
- Prep Time
- 30 min.
- Grilling Time
- 50 to 57 min.
the Ingredients
- 8 slices thick-cut bacon, coarsely chopped
- ½ medium yellow onion, thinly sliced
- 2 red beets, about 455 grams total, cut into 12-millimeter pieces
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 1 large garlic clove, finely chopped
- 2 russet potatoes, about 680 grams total, cut into 12-millimeter pieces
- 3 tablespoons champagne vinegar or white wine vinegar
- 55 grams goat cheese, crumbled
- 8 large eggs, scrambled or fried (optional)
Special Equipment
- 30.5-centimeter cast-iron skillet
Instructions
- 01 Prepare the grill for direct cooking over medium heat (180° to 230°C).
- 02Spread the bacon out in a 30.5-centimeter cast-iron skillet and fry over direct medium heat, with the lid closed, until crisp, 15 to 17 minutes, stirring the bacon pieces occasionally. Using a slotted spoon, transfer the bacon to paper towels to drain. Carefully remove about 2 tablespoons of the bacon fat from the skillet and discard.
- 03 Combine the onion, beets, salt, pepper, and thyme in the skillet and cook over direct medium heat, with the lid closed, for 10 minutes, stirring once. Add the garlic and potatoes and cook, with the lid closed, until the beets and potatoes are tender and there are browned bits sticking to the skillet, 25 to 30 minutes, stirring and scraping the bottom of the skillet occasionally.
- 04 Stir in the vinegar and all but one-fourth of the bacon pieces. Top the hash with the cheese and the remaining bacon. Serve immediately with scrambled or fried eggs, if desired.
the Ingredients
- 8 slices thick-cut bacon, coarsely chopped
- ½ medium yellow onion, thinly sliced
- 2 red beets, about 455 grams total, cut into 12-millimeter pieces
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 1 large garlic clove, finely chopped
- 2 russet potatoes, about 680 grams total, cut into 12-millimeter pieces
- 3 tablespoons champagne vinegar or white wine vinegar
- 55 grams goat cheese, crumbled
- 8 large eggs, scrambled or fried (optional)
Special Equipment
- 30.5-centimeter cast-iron skillet
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