Red Flannel Hash

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Photography Credit: Elise Bauer

One of the best things about boiled dinner or corned beef and cabbage is the leftovers. In fact, one friend of mine regularly makes two roasts when she cooks corned beef, just so she has enough leftover for sandwiches and hash.

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Isn’t it gorgeous?

So so good too. My new favorite way of eating beets.

Red Flannel Hash Recipe

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 4 Tbsp butter
  • 1 cup chopped onion
  • 2 cups chopped cooked corned beef
  • 1 1/2 cups chopped cooked beets
  • 1 1/2 cups chopped cooked potatoes
  • 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
  • 1/4 cup (packed) chopped fresh parsley (optional)
  • Freshly ground black pepper to taste

Method

1 Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.

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2 Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.

3 When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.

Serve plain or with fried or poached eggs.

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Links:

Roasted version of red flannel hash from Cooking with the Single Guy

Yankee Classic: Let's Give Boiled Dinner its Due - narrative on boiled dinner and red flannel hash that appeared in Yankee Magazine in 1986

Red Flannel Hash

Showing 4 of 11 Comments

  • Thomas

    I have been making this for many years after St Paddy’s day except I use goose fat in place of the butter. So so good.

  • Mike

    It would probably be great with a little fennel added.

  • Scot

    I’m swear I’m not trying to be difficult, but is meant by cooked beets? Cooked how? I’m trying to get more beets in my diet, and this sounds lovely, delicious, and simple. Win win win. But if this is to use leftover beets, I first have to know how to cook beets. Lol.

  • stephanie alekna

    Could I use canned corned beef instead. I love all your recipe’s on your website. We have grown more than enough beets in our garden and I am using your Red Flannel Hash recipe, I even used your roasted beets with balsamic glaze recipe to give the beets some kick to it. I know beets are very healthy for you but they are different when it comes to taste(beets that is).lol. Thank you.

    I haven’t made this with canned corned beef, but I’m guessing that it would turn out fine. ~Elise

  • Angi

    I usually make some sort of hash with left-over corned beef (which we either bake or cook in slow cooker – no boiling!). Hash is excellent with sweet potatoes (the white kind) mixed in with the potatoes. Yams work ok, too. For fuller flavor, roast some cut garlic cloves (large pieces) in the butter for a minute before adding other ingredients. Onions and red bell peppers also make good additions for rounding off the meal.

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