File Under:
Eat the MistakesIf you've ever made something wrong and didn't care, this is for you.
Inspiration came from
@AnotherPintPlease 's FB post about this, a Jamie Purveyance Weber recipe-of-the-week for Red Flannel Hash.
Mike hadn't included the info for the recipe (it's here:
http://www.weber.com/recipes/pork/red-flannel-hash) so I began wandering about, learning what the heck a hash is and what a red flannel version might be. And as some of you probably know, there are several ways to make this dish.
That's good news because as simple as this recipe is, I screwed it up at a few key points and it still was delicious. I began before the coffee had taken hold that morning; that's my excuse. So um, that's why the pictures don't "look right" compared to any pictures you'll see for this dish.
-- disclaimers and explainers --
1) We didn't dice or crumble most of it, so it's not a real hash. This meant we made more of a casserole and less of a flattened, harder hash patty. But if you look at the recipe it's not a real hash recipe I don't think.
2) I cut the beets up way too small, according to the pictures. Overall it wasn't an issue but I think you're supposed to leave them cut large. That said, with the beets left as larger pieces, they would have mushed up anyway; you wouldn't be able to make a traditional "hash" patty also, but hey it's not *my* recipe ... I'm not complaining, just felt like I was being pulled in two directions here.
3) We used the entire package (5.3oz) of goat cheese (it calls for 4oz) and added it at the end to the stirred pot instead of sprinkling small chunks on top nearer plate time. This act alone probably made it over-rich.
This cook was
@chuck s ' place Saturday by the way. I think we used 4 small potatoes. With the whole mess eventually in a 12" pot and set down into the GBS grate, it looked like not much food. Mrs. chuck s fried eggs to perfection, a concession made to traditional hash meals.
Didn't look like much on the plate but was very rich and filling. And also very tasty. I'll do it differently next time, somehow, but would want to keep a bacon/goat cheese dynamic, as that flavor combo was incredible.
Bacon coming off:
cooking, cooking, right at the end ...
plated ...