My Recipe: Red Flannel Hash Napoleons recipe

by: Canned Food Fan Red Flannel Hash Napoleons

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Red Flannel Hash Napoleons make for a simply beautiful and delicious breakfast dish. The savory, beet-infused corned beef hash – combined with the smoked bacon and served atop a flakey puffed pastry – makes for a sophisticated, yet fun morning treat.

Created on : 02-06-2010

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Ingredients ( 6 )

12 ounces puff pastry* *For frozen puff pastry sheets, use part of the package; thaw before using.
3 slices smoked bacon, diced
1 1/2 cups chopped onions
2 1/2 cups canned, sliced grade A fancy beets, drained
3 cups canned corned beef hash
Vegetable oil, as needed

Directions

Heat oven to 350°F. Roll out puff pastry 3/8-inch thick; cut into 9, 3-inch circles*.
Place circles on parchment-lined baking sheet, one-inch apart. Bake 20 to 25 minutes or until puffed and golden. Cool; cut in half horizontally to make 18 thinner circles.
In a large skillet over medium heat, cook bacon until crisp; remove with slotted spoon, leaving bacon drippings in the pan. Set bacon aside on paper towel to drain.
Add onions to pan; sauté until golden brown. Add reserved bacon to onions. Remove half the onion mixture; reserve. Add beats to onion mixture remaining in pan and heat thoroughly. Keep warm.
In a separate large skillet, combine hash and reserved onion mixture. Brown over medium heat, adding oil as needed.
For each serving, place 1 puff pastry circle on plate; top with a heaping tablespoon of hash and 2 to 3 beet slices. Repeat layers, ending with a third puff pastry circle. Garnish plate with a few beet slices.