The Dish: Red Flannel Hash at Verde
The Dish Archive: The Dish: Red Flannel Hash at Verde
The Dish: Red Flannel Hash
The Chef: Rogan Lechthaler
The Restaurant: Verde at Stratton Mountain in Vermont
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
2 Sprigs Marjoram
1 Bunch Green Onion
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper
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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