Updated 10/18/2012 05:00 AM
Recipe: Red Flannel Hash with Salmon and Horseradish Cream
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1 large beet, boiled, cooled, peeled and cut into small dice 1 - 1 1/2 cups total (see hints below)
1/2 cup small diced onion
1/2 cup small diced peeled carrot
2 cups small diced peeled potato
vegetable oil for sauteing veggies
1 small clove garlic, minced
2-3 tsp chopped fresh thyme (optional)
1/3 cup chopped green onion (optional)
salt and pepper to taste
approx. 1/2 cup sour cream
approx. 2-3 Tbs jarred horseradish
2-4 6-ounce skinless salmon fillets
salt and pepper for seasoning fish
2-3 tsp vegetable oil for sauteing fish
Plan ahead and gently boil your beets in a pot of water a bit ahead of time. You'll easily be able to insert a knife into the center when they're done, and then cool them down, peel them and cube as much as you think you'll need.
To start the hash, add a good splash of vegetable oil to a large nonstick pan on medium high heat and add 1/2 cup small diced onion, 1/2 cup peeled, small diced carrot and 2 cups peeled small diced potato and cook those along to soften.
Once the potatoes are just about cooked through, add a small minced clove of garlic, 1 - 2 tsp fresh chopped thyme and a handful of chopped green onion, cook that a minute, and then add 1 - 1 1/2 cups peeled, small diced cooked beets, let that warm through, and take it off of the heat with a lid on top to keep warm.
Season the hash with a little salt and pepper to taste and, at some point, you'll need to combine some sour cream with a bit of jarred horseradish to taste.
When those things are good to go, saute the salt and pepper seasoned salmon fillets in another nonstick pan until they're lightly browned on both sides and cooked to your liking.
Serve the red flannel hash with the salmon on top and the horseradish cream over the top of everything.
You'll probably only need one large beet for this recipe but, since beets are often sold in bunches of 3-4, you can cook all of them at the same time and reserve the other cooked beets for another recipe.