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
Yum

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.

red-flannel-hash-1.jpg red-flannel-hash-2.jpg

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 14 Comments

  • Alena

    Try it with sweet potatoes next time! Delicious.

  • 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.

  • Alana

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

  • 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….

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