Red Flannel Hash

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

  • 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

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9 Comments

  1. Alena

    Try it with sweet potatoes next time! Delicious.

  2. Annika

    This is almost exactly like a traditional dish from Northern Germany that my family makes, called “Labskaus”. We serve it with gherkins and a fried egg. It used to be cooked by seamen on their ships, as it’s made from ingredients that would keep long in storage and are nutritious.

  3. Alana

    I’d love to try this with chicken and minus the beets.

  4. Joanne @ SlidingIntoOld.com

    This looks both lovely and delicious! Our favorite trick is to chop up all the leftover meat and veggies and fry them up in a skillet with some eggs and a little cheese. It’s like an Irish Fritatta, and it’s one of my favorite meals. Now I can’t wait until Friday for leftovers….

  5. Yundah

    Thank you so much! My mom used to make this when ever we had corned beef. I loved it and I make it now. But, I’ve been living in the Midwest now for a while and I find that everyone looks at me funny when I tell them I’m making Red Flannel Hash.
    Your recipe looks good and I think it may be adaptation time. Thanks again, I feel like I’ve gone home to Boston.

  6. 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.

  7. KimH

    Yum…. I bet parnips would be awesome in this too!! I cook 2 corned beefs as well.. we rarely have leftovers though Everyone here loves it.

  8. Terry in Colchester VT

    Happy St. Patty’s Day, Elise!

    This dish brings back memories of my childhood. Mom (and sometimes Dad) would make this dish because it’s ingredients fell regularly to hand. For a long time I thought it was a dish they had invented. I’m heading to see my folks this weekend, and since they are quite elderly now, they don’t cook much any more. I think I’ll whip up a batch of this hash for them since it was one of our favorites. Thanks for the trip down memory lane!

  9. 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

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