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New England Red Flannel Hash Salad
Yield: 12 servings (approx. 6 quarts)
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Small beets, trimmed |
2 lb. |
12 |
| Pickling spices |
- |
2 Tbsp. |
| Apple cider vinegar |
- |
2 Tbsp. |
| Kosher salt |
- |
1/2 tsp. |
| Hard-cooked eggs, peeled |
2 lb.* |
18 Large |
| Yukon Gold potatoes, cooked and peeled |
3 lb. |
- |
| Red or purple onions |
Approx. 1 lb. |
3 small |
| Granny Smith apples, diced |
8 oz. |
2 cups |
| Lean hickory-smoked bacon, cooked crisp (reserving fat) and crumbled |
1 lb. |
12 slices |
| Shallots, chopped |
- |
1/2 cup |
| Walnut oil or canola oil |
10 oz. |
- |
| Apple cider vinegar |
- |
1/3 cup |
| Coarse-grain mustard |
- |
2 Tbsp. |
| Sugar |
- |
2 tsp. |
| Fresh dill weed |
1 oz. |
1 bunch |
| Chives, chopped |
- |
1/2 cup |
| Red chard or beet greens |
Approx. 1 lb.
8 oz. |
2 to 3 bunches |
| Cider vinegar |
- |
1/3 cup |
| Hot pepper sauce |
- |
1/4 tsp. |
| Salt and pepper |
- |
To taste |
| Toasted walnuts, coarsely chopped |
4 oz. |
- |
DIRECTIONS
- Several hours or a day prior to serving, place beets in saucepan. Cover with water to one inch over beets; add pickling spices, vinegar, and salt. Bring to boil, and then simmer until beets are barely tender, about 20 minutes. Drain, reserving water. Peel beets and refrigerate until needed, if desired for garnish.
- In stainless bowl, cover eggs with strained beet liquid. Cover and refrigerate 2 to 4 hours. Drain; quarter eggs lengthwise. Refrigerate until use.
- Dice potatoes; cool slightly. Season with salt and pepper. Refrigerate until use.
- Cut onions in half, then thin-slice.
- In large bowl, combine potatoes, onions, and apples. Add eggs.
- Combine bacon fat and shallots in pan; sauté. Add oil, vinegar, mustard, sugar, salt, and pepper (to taste). Remove from heat; add dill and 1/4 cup chives. Pour 3/4 of hot dressing over egg mixture; toss gently.
- Blanch greens 30 seconds to set color and wilt; drain. Season with cider vinegar, hot pepper sauce, salt, and pepper to taste.
- Line lunch plate with greens. Fan out 1 sliced beet over greens (optional). Drizzle with remaining dressing. Portion approximately 2 cups egg/potato hash in center. Garnish with remaining chives, walnuts, bacon, and dill. Serve immediately.
*If using peeled, hard-cooked egg product.
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