Galley Recipe – Red Flannel Hash

galley recipe red flannel hash

Galley Recipe – Red Flannel Hash

This recipe originates from New England and the name refers to the red and white plaid cloth that is popular in that part of the world.  It was traditionally a breakfast using up the leftovers from the previous evening’s meal and has many variations. The main ingredients are corned beef, potatoes and beetroot, yes beetroot.  An unusual addition I hear you cry, but it works surprising well.  The potatoes and corned beef will be a cheap staple on any provisioning list and because this is a left-overs recipe then you could add anything that needs using up in the galley.  With the added bonus of being quick to make this is one of those one-pot recipes that will be used again and again.

Ingredients (Serves 4)

  • 1 x 340g tin of corned beef
  • 500g of potatoes (waxy, peeled and diced) can be cooked or not
  • 250g cooked beetroot (diced)
  • 1 x onion (diced)
  • oil for frying
  • 4 x eggs optional (some recipes include eggs but this was not a traditional ingredient)
  • Any additional leftovers (diced)
  • salt and pepper

 Equipment

  • Large skillet/frying pan
  • hob/gas ring

Preparation and Cooking Time:

20 minutes

Method

  1. Heat the oil in a skillet and fry the onions until translucent.
  2. Add the potatoes, beetroot, corned beef and any other ingredients you want to use up, stir round to combine and then cook for a few minutes until turning brown, then turn over to lightly brown the other side.
  3. If adding eggs these can either be cooked separately or small indentations can be made in the mixture and then the eggs cracked into these indents.  Cover and then cook the eggs to individual tastes.
  4. Add salt and pepper to taste.
  5. Serve immediately.

Serving Suggestions

This is great on its own or served with some crusty bread or French baguette.

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Boat Cook Book Giveaway

The Boat Cook Book Giveaway

We have a copy of The Boat Cook Book by Fiona Sims to give away this week.  All you have to do is like our Facebook page (our actual page not a post).   We will then pick a winner randomly from the page likes.  You have until October 12th 2018 to like our page.  You don’t have to be a member of Lovesail to participate.

The Boat Cook Book, real food for hungry sailors – For anyone with a tiny galley kitchen, there’s good news: no more bland leftovers aboard. These delicious and easy recipes, all made with minimum fuss and maximum flavour, will allow you to spoil yourself in harbour and keep things simple at sea – not to mention rustle up a mean rum punch. With handy ideas on setting up the galley, a lazy guide to filleting mackerel and tips for hosting the perfect beach barbecue, this is the must-have guide for sailors and seaside-lovers alike.

the boat cook book

Terms and Conditions of the Giveaway

 

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Creative Cuisine for the Casamara Crew

Creative Cuisine is possible on a long voyage.

Julian Kimberley Sailing Today Magazine’s cookery author and joint owner of GN Espace (pictured left above) is completing in this years ARC race on board Casamara, a Discovery 55.  We in the Lovesail office are very lucky to know Julian and he has agreed to send us updates from the race for our blog and about the creative cuisine he will be creating.

Julian will be providing fresh meals made from fresh ingredients for the six hungry crew, throughout the duration of the crossing. A sample menu for the crew of Casamara includes: Breakfast; Eggs, bacon, sausage, tomato, beans and toast.  Lunch; Tomato, mozzarella, avocado with fresh bread and cheese.  Dinner; beef in guiness, with garlic potato followed by fresh lemon cheesecake with blackberries and ice cream.  Despite the temperatures expected in the latitudes that they will be sailing in, this is all made possible by using some of the specialist vacuum storage equipment supplied by his own company GN Espace Galley Solutions Ltd, whose innovative designs and equipment are now seen as the benchmark for the galleys of modern cruising yachts.

Said Julian “We are essentially highlighting that good, healthy and nutrious food can be made on board using our equipment which makes it more easy to to store, prepare and cook no matter where you are sailing”.

If you would like to follow Casamara’s progress during the ARC Race and their creative cuisine, the World Cruising website has a Fleet Viewer where you see each yacht’s position and also their statistics.   And don’t forget to keep checking the Lovesail news blog for Julian’s updates.

creative cuisine

Image: Southampton Boat Show 2011, GN Espace trade stand.