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Breakfast Recipes pg 3 >  Red Flannel Hash


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Serves 6.


    · 3 cups julienne-cut cooked pork loin (about 1½ lbs)

    · 6 slices bacon, diced
    · 1/2 cup sliced green onions
    · 1/2 cup chopped green bell pepper
    · 1 18-ounce bag cooked, peeled & diced potatoes
    · 2 teaspoons Worcestershire sauce
    · 1/4 teaspoon salt
    · 1/8 teaspoon pepper
    · 1 cup drained, chopped pickled beets

Cooking Directions

Place bacon pieces in large nonstick skillet. Cook over medium heat; remove and discard about half of fat from pan as it accumulates. When bacon is browned, raise heat and stir in onion and green pepper, cook and stir 1-2 minutes, until vegetables are soft. Add potatoes, Worcestershire sauce, salt and pepper. Cook and stir 4-5 minutes, until potatoes are lightly browned. Stir in pork and beets; cook and stir to heat through.

Serving Suggestions
“Red flannel” hash is a classic New England dish that gets its name from the beets contained herein. Serve this casual supper with buttered rye bread and a cucumber salad in dill vinaigrette.

Nutrition Facts
Calories 330 calories; Protein 29 grams; Fat 11 grams; Sodium 340 milligrams; Cholesterol 75 milligrams; Saturated Fat 4 grams; Carbohydrates 21 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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