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A classic New England breakfast that beautifully uses leftovers. This hearty hash gets its signature crimson color and subtle sweetness from cooked beets, perfectly balanced with savory corned beef and potatoes.
For 4 servings
Heat the butter and vegetable oil in a large (12-inch) cast-iron or heavy-bottomed skillet over medium heat. Once the butter is melted and foaming, add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the diced corned beef, potatoes, and beets to the skillet. Gently fold all the ingredients together to combine them with the onions. Be careful not to mash the potatoes.
Drizzle the Worcestershire sauce over the mixture, then season with salt and pepper. Stir gently one last time to distribute the seasonings evenly.
Using a spatula, press the hash mixture firmly into an even layer across the bottom of the skillet. Reduce the heat to medium-low.
Cook undisturbed for 10-12 minutes. This is the crucial step for developing a deep brown, crispy crust on the bottom. You can lift an edge with a spatula to check for browning.
Once the bottom is well-crusted, use a wide spatula to flip the hash in large sections. Do not stir. Let it cook for another 7-8 minutes, pressing down gently, until the second side is also browned and crisped.
During the last 5 minutes of the hash cooking, cook the eggs to your liking (fried or poached are traditional) in a separate pan.
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A classic New England breakfast that beautifully uses leftovers. This hearty hash gets its signature crimson color and subtle sweetness from cooked beets, perfectly balanced with savory corned beef and potatoes.
This new_england recipe takes 40 minutes to prepare and yields 4 servings. At 596.83 calories per serving with 30.15g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Divide the hot hash among four plates. Top each serving with a cooked egg, garnish with fresh parsley, and serve immediately.
Incorporate other cooked and diced root vegetables like parsnips, carrots, or turnips along with the potatoes and beets for more complex flavor.
Add 1/4 teaspoon of cayenne pepper or a finely minced jalapeño along with the onions for a spicy kick.
Mix in a tablespoon of fresh thyme or rosemary with the onions for a more aromatic, herby flavor profile.
While not traditional, you can substitute the corned beef with leftover roast beef, ham, or even savory breakfast sausage.
The complex carbohydrates from potatoes provide a steady source of energy, making this a great meal to start your day.
With significant protein from both the corned beef and the egg, this dish supports muscle repair, growth, and overall satiety.
Beets and potatoes contribute dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Beets are a good source of folate, manganese, and potassium. Combined with the nutrients from potatoes and onions, this hash offers a range of essential vitamins and minerals.
A typical serving of Red Flannel Hash (about 1.5 cups, topped with one egg) contains approximately 550-650 calories, depending on the fat content of the corned beef and the amount of butter and oil used.
Red Flannel Hash can be part of a balanced diet. It's a hearty, protein-rich meal that provides energy from carbohydrates. The beets offer vitamins and nitrates. However, it can be high in sodium and fat, so it's best enjoyed in moderation.
The three secrets are: use a cast-iron skillet, don't overcrowd the pan, and most importantly, press the hash down and let it cook undisturbed over medium-low heat for at least 10 minutes before flipping.
It's not recommended for this traditional recipe. The hash relies on the texture of pre-cooked ingredients. Using raw vegetables would require a much longer cooking time, steaming them first, and would result in a different, softer texture.
Store leftover hash in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a hot, lightly oiled skillet and press it down, cooking for a few minutes per side to bring back the crispiness. Avoid using a microwave, as it will make the hash soggy.
It's a complete meal on its own, especially when topped with an egg. However, it's also delicious served with a side of toast (rye is a great choice), baked beans, or a simple green salad to cut through the richness.