Monthly Archives: May 2012
|May 31, 2012||Posted by jcogswell1 under Boston Young Foodie Spots, Breakfast/Brunch|
Although I live in Chicago, I spend a lot of time in Massachusetts. In particular, I visit Boston, which is where my boyfriend Tommy lives and Chatham, which is located on Cape Cod and is where Tommy’s family has a summer home.
I was fortunate enough to spend this past Memorial Day weekend in Chatham.
As part of any trip to Chatham, it is necessary to go to brunch at Hangar B Eatery, which is located above the control center at Chatham’s small private airport. The Chef/Owner of Hangar B is Brian Erskine, formally of Chatham Bars Inn, which is an upscale hotel and restaurant.
While I promise to do a full post of my favorite dishes at Hangar B, this post is dedicated to my recreation of one of the best dishes at Hangar B – The Red Flannel Hash.
(source - I did take pictures this weekend but my camera somehow did not save them)
As far as I can tell, the hash itself is comprised of red beets, Yukon gold potatoes, onions, bacon, with seasonings of thyme, salt and pepper. The hash gets its name from the whites of the potatoes and the red of the beets, although truth be told, the beets make this dish pretty much red all over. The hash is then topped with perfectly cooked poached eggs, drizzled with horseradish crème fraiche and sprinkled with chives. Hangar B also serves sourdough toast with homemade jam and butter with their hash and eggs.
When I opted to take on the challenge of recreating this dish at home, I wanted to do it for dinner. I think that eggs are actually a great thing to serve for dinner because they are an inexpensive, vegetarian protein. Because I was making dinner for my sister Sarah, who is a piscatorial, I thought that this meal would be great. Also – because this was for dinner, I nixed the jelly and just served sourdough toast that could be used to scoop up the hash and eggs.
At-Home Red Flannel Hash – Serves 3:
This recipe can serve three hungry people for dinner or four people for breakfast. Yellow beets would taste fine in this dish, but wouldn’t give it the great red texture. I wouldn’t sub out the Yukon gold potatoes for anything else because the Yukon golds really provide a buttery texture while maintaining their texture and don’t fall apart at all. Although the original recipe called for crème fraiche, I used sour cream because my store was out of crème fraiche. I thought this was a fine substitute and would recommend either I also opted to serve my eggs fried over medium instead of poaching them to medium, strictly out of convenience because poaching can require a bit more attention. Either cooking method would be great though. Finally, I used soy bacon in this recipe because I was making it for my sister. It tasted great, but please feel free to add some delicious, preferably organic, bacon.
3 medium red beets, cooked and then chopped
15 baby Yukon gold potatoes, chopped
1/2 of a medium onion, diced
4 slices bacon, chopped
3 TBS Olive Oil
6 sprigs thyme, stripped off the stem and minced
2 cloves garlic, minced
½ sour cream
2 TBS fresh horseradish
3 TBS chives, chopped
6 slices of sourdough toast, thinly cut
S+P to taste
Place whole beets in pot and fully submerge in cold water. Bring to a boil, cover and simmer for 30-45 minutes until fork tender. Cool beets.
Heat oil in a heavy set skillet (I used a cast iron skillet) or grill pan over medium heat.
*Note – if using real bacon, I would cook the full pieces of bacon in the pan until almost done, but not crisp. Once complete, take out from pan and pour off most of the bacon fat, but do not wipe the pan clean – this will add delicious bacon flavor to all the other ingredients you add to the pan.
Once oil is heated, add potatoes to pan, plus S+P, and sauté for 7-8 minutes, stirring occasionally.
Add bacon to pan (if using real bacon, chop it after Step 1, and add at this step), stir occasionally.
Add beets to pan. Because the beets have been pre-cooked, they do not need to be sautéed as much as the other un-cooked ingredients. Cook beets with other ingredients for 10-15 on low heat to incorporate flavors. Also, check seasoning again. Beets have a tendency to be sort of bland in flavor, so may require more salt to bring out their delicious taste!
While hash is cooking, spray a pan with cooking spray and heat over medium heat.
Add eggs to pan, sprinkle with S+P and cook until the whites are set. Flip eggs and cook for 1-2 minutes depending on wellness preference.
*Note, even if you cook the eggs in batches, they will stay warm and the yolks will remain runny for 5-10 minutes.
Mix sour cream (or crème fraiche), fresh horseradish, salt and pepper to taste. Set aside.
Once the hash and eggs are cooked and the sourdough bread is toasted, it is time to serve everything up! I plated everything similarly to how they do it at Hangar B. First, spoon the hash onto the plate, top with eggs and chopped chives. Spoon horseradish crème onto the hash and eggs and add toast to the plate. I also served mine with some lightly sautéed beet greens that came with my beets. It was a delicious addition.