Red Flannel Hash is a satisfying and old-fashioned meal that brings together a hearty mix of ingredients. This classic dish gets its name from the rosy color it picks up from the beets. Jesse and Anne Foust from Bluefield, West Virginia, share this recipe that has been enjoyed for generations.
Made with sliced beets, chopped cooked corned beef, diced cooked potatoes, and onions, this hash is a flavorful combination of ingredients that will satisfy even the heartiest appetites. The ingredients are cooked together in a skillet, allowing the flavors to meld and creating a delicious and comforting meal.
With just 30 minutes of preparation and cooking time, you can whip up a hearty dish that serves four. Red Flannel Hash is perfect for breakfast or brunch, providing a nourishing and flavorful start to the day.
INGREDIENTS:
- 3 tablespoons canola oil
- 1 can (14½ ounces) sliced beets, drained and chopped
- 2 cups chopped cooked corned beef
- 2½ cups diced cooked potatoes
- 1 medium onion, chopped
- ¼ cup half-and-half cream
- 2 tablespoons melted butter
- 2 teaspoons dried parsley flakes
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
PREPARATION:
- Heat the canola oil in a 12-inch skillet over medium heat.
- Add the sliced beets, chopped cooked corned beef, diced cooked potatoes, and chopped onion to the skillet. Cook and stir over low heat for 20 minutes or until the mixture is lightly browned and heated through.
- In a small bowl, combine the half-and-half cream, melted butter, dried parsley flakes, Worcestershire sauce, salt, and pepper. Pour the mixture over the hash in the skillet and stir to combine. Cook for an additional 2-3 minutes to allow the flavors to blend.
YIELD: Makes 4 servings
PREP/COOK TIME: 30 minutes
SPECIAL INSTRUCTIONS:
- Use a skillet large enough to accommodate all the ingredients to ensure even cooking.
- Adjust the seasoning according to your taste preferences. Add more salt and pepper if desired.
- You can use fresh or canned beets for this recipe. If using canned beets, make sure to drain them before chopping.
- For an extra kick of flavor, sprinkle the hash with hot sauce or serve with a side of pickles.
- Customize the dish by adding other ingredients such as diced bell peppers or garlic to enhance the flavors and textures.
TIPS:
- Serve Red Flannel Hash as a hearty breakfast or brunch dish. It pairs well with eggs, toast, or biscuits.
- Leftovers can be enjoyed for lunch or dinner. Reheat the hash in a skillet and top it with a fried egg for a delicious and filling meal.
- Experiment with different types of cooked meat, such as roasted chicken or smoked ham, for variations in flavor.
- Serve the hash with a dollop of sour cream or a sprinkle of chopped fresh herbs for added freshness and creaminess.
- This recipe can be easily doubled or halved to accommodate different serving sizes.
Red Flannel Hash is a classic and satisfying meal that brings together a hearty mix of ingredients. Named for the rosy color it picks up from the beets, this old-fashioned dish has been enjoyed by families for generations. Jesse and Anne Foust from Bluefield, West Virginia, share this timeless recipe that offers a comforting and flavorful dining experience.
Made with sliced beets, chopped cooked corned beef, diced cooked potatoes, and onions, this hash is a delicious combination of flavors and textures. The ingredients are cooked together in a skillet, resulting in a hearty and flavorful dish that will please big appetites.
With just 30 minutes of preparation and cooking time, you can create a satisfying meal that serves four. Red Flannel Hash is perfect for breakfast or brunch, providing a nourishing and flavorful start to the day.
Serve this classic dish with eggs, toast, or biscuits for a complete and satisfying meal. The leftovers can be enjoyed for lunch or dinner, making it a versatile and convenient option for any time of the day.
Bring a touch of nostalgia and comfort to your table with Red Flannel Hash. Share this recipe with your loved ones and enjoy the hearty flavors and satisfying textures of this old-fashioned dish.
