Red Flannel Hash

Authorcookingadvices
RatingDifficultyIntermediate

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.

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Yields4 Servings
Prep Time10 minsCook Time26 minsTotal Time36 mins

 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

1

Heat butter in a frying pan (cast iron preferred) on medium high heat.

2

Add the onions and cook a couple minutes, until translucent.

3

Add the corned beef, potatoes, and beets.

4

Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium.

5

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.

6

When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using.

7

Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.

8

There should be enough salt from the corned beef, but if not, add salt to taste.

CategoryCuisineCooking Method

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

Directions

1

Heat butter in a frying pan (cast iron preferred) on medium high heat.

2

Add the onions and cook a couple minutes, until translucent.

3

Add the corned beef, potatoes, and beets.

4

Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium.

5

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.

6

When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using.

7

Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.

8

There should be enough salt from the corned beef, but if not, add salt to taste.

Red Flannel Hash

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