The Dish: Red Flannel Hash at Verde

The Dish: Red Flannel Hash

The Chef: Rogan Lechthaler

The Restaurant: Verde at Stratton Mountain in Vermont

RECIPE:

Red Flannel Hash:

Ingredients- 2 Medium Red Beets

2 Medium Chioga Beets

2 Medium Golden Beets

1 Medium Idaho Potato

1 Small Onion

1 Clove Garlic

1 Lemon

2 Sprigs Marjoram

1 Bunch Green Onion

1 Tablespoon Extra Virgin Olive Oil

Salt and Pepper

METHOD:

Wrap all beets in foil and roast at 350 degrees for 45 minutes or until tender. Cut potato into small dice, Toss with olive oil and salt and pepper, and roast at 350 degrees for 10 minutes or until golden brown. Cut onion into small dice, and peel and slice garlic thin. Zest lemon. Pick Marjoram, and cut 1 inch bars of the green onion tops. When the beets have cooled, peel and small dice.

To finish, heat saute pan and add extra virgin olive oil. Once your pan is warm add onion and garlic. Then add all beets and potatoes. Mix components together and season to taste. Finish with lemon zest, marjoram, green onion.

Voila Red Flannel Hash.

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