This week, we have a very special guest post! You all know her as Pastry Chef Online, but she is my “Sissy”. She is like family to me. If I could choose a sister, it would be her. We met years ago and it was an instant kinship. She is a talented pastry chef, a great friend and a generous, kind and compassionate person. I am lucky to call her friend and we are all lucky that she has made us Red Flannel Hash with Country Sausage!
I could not be happier or more proud to be guest posting for my Sissy today, you guys! Cheryl is a fantastic cook, a gifted chef, a compassionate and wonderful human and one of my favorite people in the world. And I met her online. So what better way to help her out during her recovery and rehab from elbow surgery than online right here in her corner of the Internet.
Today I have made some cold weather comfort food for you. I love hash because there are so many ways to make it and it’s easy to throw together from leftovers. Got some meat and potatoes lying around? Make some hash! It works as a breakfast, brunch or dinner item equally well.
Today, I’ve made some roasted red flannel hash for you. Red flannel hash always contains beets. I decided to up the sweetness factor by roasting them first, along with some Yukon Gold potatoes and some sweet potatoes. For the meat, I went with country sausage flavored pretty assertively with sage–a seasonal specialty that lends itself to Stuffing-Making. The great thing about using sausage is that it is already so well-seasoned that little else is required. The combination of savory sausage with the deeply sweet and earthy beets, sweets and Yukon Golds yields a lot of flavor from a relatively short ingredient list.
If you have leftover root vegetables and meat in the fridge, by all means use them. Or roast your veggies the day before and refrigerate them so you can throw together a quick hash the next day. I made my hash “fresh,” so I’m going to show you how I did it. Please feel free to adapt this hash to your taste and to whatever you have available.
Thank you for reading, and thank you, Sissy, for allowing me to share some deliciousness with your readers. I love you! Feel better soon!