Red Flannel Hash

A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.

  • 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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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.

    • Elise

      You mean fennel seeds? I think those would be a great addition.

  • 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.

    • Elise

      Hello Scot, yes, red flannel hash is made with leftover cooked beets. You can either roast them, steam them, or boil them. Here’s a recipe for roasting them: http://www.simplyrecipes.com/recipes/roasted_beets_with_balsamic_glaze/ and here’s a recipe that starts with steaming or boiling them: http://www.simplyrecipes.com/recipes/pickled_beets/

      • hl

        …and if you have no fresh beets, you can use canned (and well-drained) beets too. Though they are not nearly as sweet as the ones you roast yourself, they are a great “convenience food” to keep on the shelf for many beet recipes like this one. My thrifty mother often made Red Flannel Hash, and for much of the year, the beets she used were those she had canned herself.

  • 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.

  • 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….

  • 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.

  • Alena

    Try it with sweet potatoes next time! Delicious.