Red flannel hash is a work on the traditional corned beef hash, adding beetroots to give it a scarlet tint akin to scarlet tartan cloth.

A traditional breakfast dish in New England, it combines many leftover ingredients to build a tasty standalone meal or a hearty side-dish.

INGREDIENTS

From the fridge: Beetroot.

From the cupboard:  Potatoes, Red Onions, Corned Beef, Horseradish Sauce,

Herbs and Spices: Thyme / Rosemary/ Chilli Flakes.

Could add: Red Cabbage, Carrots, Asparagus, Crème Fraîche.

METHOD

Roughly dice the potatoes and soften in a pan of boiling water.

Brown the onions and add the potatoes to the mix until they turn crispy.

Add the corned beef, beetroot, rosemary and a good spoon-full of horseradish sauce.

Flatten in the pan and divide into quarters to serve.