"All writing is travel writing, it just depends which direction you're going."
Sunday, February 12, 2012
Red Flannel Hash
I'll be writing more about red flannel hash in the upcoming History of Connecticut Food, and including a fine recipe. However, this dish from Pat's Kountry Kitchen in Old Saybrook is a particularly good example of this New England tradition. The secret? Beets, which along with the corned beef give this hash its beautiful red color. If you've never tried it, you'll be pleased by its taste, and even more pleased by its amazing appearance. Truly, a Connecticut classic.