Don't Make This Unless You Are Hungover

Last night we made red flannel hash. Which apparently is some classic New England dish. All I can say is... blech. The dish called for a RIDICULOUS amount of oil and butter. Even after we cut a bunch out, it was still too oily. We were speculating over how to make it tastier (more herbs? something green?), but finally we decided this was just not the kind of food we like to eat. I've listed the recipe the way we modified it. The original is too scary to contemplate. I can't figure out where I got it from any more. Epicurious?

Red flannel hash recipe
 
information
Thrifty New Englanders serve this dish as a way to ''stretch' the leftovers from their classic New England Boiled Dinner

 
ingredients
1/2 kg (1 lb) fake smoked turkey cut into pieces
4 Medium potatoes, cut into cubes
225 g (8 oz) Cooked beetroots (beets), cubed
1 Medium onion, chopped
175 ml (6 fl oz) 3/4 cup Double (heavy) cream
1 tsp Worcestershire sauce
Salt and pepper to taste
1/4 tsp Cayenne pepper

method
1. Combine the corned beef, potatoes, beetroots (beets) and onion.

2. Combine the cream, Worcestershire sauce, salt, pepper and cayenne together. Pour over the turkey mixture and toss well.

3. Since you roasted the veggies first, presumably in olive oil, you shouldn't need (or WANT) any more oil. Add the mixture to a big frying pan and cook over low heat for 10 minutes, pressing down on the mixture occasionally or until a crust has formed on the base. Remove the pan from the heat and carefully invert the hash so that the crust is now on the top. Cook for a further 10 minutes or until a crust has formed on the other side. Serve at once.