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The weather is finally changing, daffodils are blossoming and the garden is looking great. We just finished a $16,000 renovation to the Garden Suite and look forward to all the guests who will enjoy our newest whirlpool suite complete with walkin granite shower and massage table. I can't wait to get our photographer in for another photo shoot. Call for more information. |
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We've jumped on the blogging band wagon, and are really looking forward to sharing our thoughts about bed and breakfast lodging, exploring Milwaukee, and any random topic that might seem noteworthy at the moment.
It seems appropriate for this first installation to provide the recipe for a dish we prepared for the first breakfast we ever served at the Acanthus Inn. Since then, it's become a guest favorite, and we've been happy to share the "secret" with the many who have requested it. Very homey, quite easy, and a taste we're sure you'll want to revisit again and again.
Red Flannel Hash - 1 cup corned beef brisket -- cooked and chopped
- 1/2 cup sliced green onions
- 1/2 cup chopped green pepper
- 1 cup drained, chopped pickled beets
- 2 cups cooked, chopped red potatoes
- 1/2 cup beef broth
- 1 tablespoon parsley -- chopped
- 2 teaspoons Worcestershire sauce
- salt and pepper to taste
Preheat oven to 350°. Put all ingredients in a large bowl and toss gently until ingredients are mixed evenly. Lightly grease inside of 2-quart baking dish (a large old-fashioned cast iron frying pan works best). Pour all ingredients into pan. Bake for 15 minutes or until lifting with a spatula shows a crust has formed. Feel free to fire up the broiler for the last 2-3 minutes. You can also substitue cooked turkey or ham for the brisket. Serves 4.
Enjoy
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