Red Flannel Hash
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
8 steps. 25 minutes total.
- 1
Step 1
- a.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.
- 2
Add the diced corned beef, potatoes, and beets to the skillet
- a.Gently fold all the ingredients together to combine them with the onions. Be careful not to mash the potatoes.
- 3
Step 3
- a.Drizzle the Worcestershire sauce over the mixture, then season with salt and pepper. Stir gently one last time to distribute the seasonings evenly.
- 4
Step 4
- a.Using a spatula, press the hash mixture firmly into an even layer across the bottom of the skillet. Reduce the heat to medium-low.
- 5
Cook undisturbed for 10-12 minutes
- a.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.
- 6
Step 6
- a.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.
- 7
Step 7
- a.During the last 5 minutes of the hash cooking, cook the eggs to your liking (fried or poached are traditional) in a separate pan.
- 8
Divide the hot hash among four plates
- a.Top each serving with a cooked egg, garnish with fresh parsley, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture and easiest dicing, use cold, leftover corned beef, potatoes, and beets from the refrigerator.
- 2A well-seasoned cast-iron skillet is highly recommended for achieving the perfect crispy crust.
- 3Resist the urge to stir the hash frequently. Letting it sit undisturbed is key to browning and crisping.
- 4Dice all main ingredients to a uniform 1/4-inch size for even cooking and a pleasant texture.
- 5Don't overcrowd the pan. A large skillet provides enough surface area for moisture to evaporate, allowing the hash to fry rather than steam.
Adapt it for your goals.
Add Root Vegetables
Incorporate other cooked and diced root vegetables like parsnips, carrots, or turnips along with the potatoes and beets for more complex flavor.
Spicy VersionSpicy Version
Add 1/4 teaspoon of cayenne pepper or a finely minced jalapeño along with the onions for a spicy kick.
Herbaceous HashHerbaceous Hash
Mix in a tablespoon of fresh thyme or rosemary with the onions for a more aromatic, herby flavor profile.
Different MeatDifferent Meat
While not traditional, you can substitute the corned beef with leftover roast beef, ham, or even savory breakfast sausage.
Why this is on our healthy list.
Sustained Energy Release
The complex carbohydrates from potatoes provide a steady source of energy, making this a great meal to start your day.
Rich in Protein
With significant protein from both the corned beef and the egg, this dish supports muscle repair, growth, and overall satiety.
Source of Dietary Fiber
Beets and potatoes contribute dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Packed with Nutrients
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.
Frequently asked questions
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.