Red Flannel Hash
A colorful New England classic that turns leftover corned beef into something magical. Crispy pan-fried potatoes and sweet earthy beets mingle with tender shredded corned beef, all browned together in a cast iron skillet. Topped with a runny fried egg, it's the hearty breakfast that makes you grateful for last night's boiled dinner.
For 4 servings
- prep
Cook the potatoes and beets.
Place diced potato in a pot of salted water. Bring to a boil and cook until just fork-tender, about 6 minutes. Drain and set aside. If beets are raw, boil them whole for 25-30 minutes until tender, then peel and dice. For pre-cooked beets, simply dice them.
TIPCook potatoes only until just tender — they'll finish crisping in the skillet. Mushy potatoes make mushy hash. - fry · ~9 min
Crisp the potatoes and beets.
Melt 2 tablespoons of butter in a cast iron skillet over medium-high heat. Add the diced potatoes and beets in a single layer. Let them cook undisturbed for 4-5 minutes until a golden crust forms. Flip and crisp the other side for another 4 minutes.
TIPDon't crowd the pan. The secret to good hash is that deep brown crust — give the vegetables room to breathe. - saute · ~4 min
Add onions and corned beef.
Push the potatoes and beets to one side. Add the remaining 1 tablespoon butter to the empty space and toss in the chopped onion. Cook until softened, 3-4 minutes. Add the shredded corned beef and stir everything together, pressing down with the spatula to compact the hash.
- fry · ~6 min
Brown the hash.
Spread the mixture evenly in the skillet and press down firmly. Cook without stirring for 5-6 minutes, until the bottom is deeply browned and crispy. Season with salt and pepper. For extra crust, flip sections of the hash and brown the other side for another 3-4 minutes.
TIPA metal spatula works best here — really scrape up that crust when you turn it. - fry · ~3 min
Fry the eggs.
In a separate non-stick pan, fry the eggs sunny-side up in a little butter until the whites are set but yolks are still runny, about 3 minutes.
- assemble
Plate the hash and top with egg.
Divide the hot hash among four plates. Slide a fried egg on top of each portion. Sprinkle with chopped parsley and a crack of fresh black pepper.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a cast iron skillet for the best heat retention and crust formation.
- 2Cook potatoes just until fork-tender; overcooking leads to mushy hash.
- 3Let the hash cook undisturbed for 4-5 minutes per side to develop a deep golden crust.
- 4Press the hash down firmly with a spatula to maximize contact with the pan.
- 5Use a metal spatula to scrape up the crispy bits when flipping sections of hash.
- 6Make ahead: dice vegetables and shred corned beef the night before for quicker assembly.
- 7Store leftover hash in an airtight container in the fridge for up to 3 days; reheat in a skillet to restore crispness.
Adapt it for your goals.
Vegetarian
Skip the corned beef and add crumbled tempeh or sautéed mushrooms for a meatless version that still delivers hearty texture and umami.
low oilLow-oil
Use a non-stick skillet and reduce butter to 1 tablespoon; cook potatoes and beets with a splash of broth for a lighter hash without sacrificing crunch.
high proteinHigh-protein
Double the corned beef to 500g for an extra protein-packed meal, ideal for post-workout recovery or a hearty brunch.
jainJain
Replace onion with asafoetida (hing) and use ghee instead of butter; omit eggs for a Jain-friendly version that retains the classic earthy flavor.
gluten freeGluten-free
This recipe is naturally gluten-free; just ensure your corned beef and any added spices are certified gluten-free.
Why this is on our healthy list.
Rich in Iron
Corned beef and beets both provide iron, which supports healthy blood oxygen transport and energy levels.
Good Source of Fiber
Potatoes and beets contribute dietary fiber, aiding digestion and promoting a feeling of fullness.
Natural Antioxidants
Beets are rich in betalains and other antioxidants that help combat oxidative stress in the body.
High-Quality Protein
Eggs and corned beef offer complete proteins essential for muscle repair and satiety.
Frequently asked questions
Yes, but you must boil or roast them first until tender, then dice. Raw beets take much longer to cook than potatoes and won't soften enough in the skillet.
