Recipes - print - Red Flannel Hash

Red Flannel Hash - Recipe

This is traditionally made with left-over corned beef, but use whatever cooked meat you have available. The beets will ensure that it's adequately red. Vary the proportions to suit your ingredients.
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Red Flannel Hash Recipe
  • Cut meat, potatoes, and beets into small dice.
  • Heat butter in a heavy skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onion is soft (about 5 minutes).
  • Stir in meat, potatoes, beets, and broth. Reduce heat to medium-low. Press the mass down into a thick cake and cook until heated through and somewhat crusty on the bottom (about 15 minutes). Taste for seasoning, add salt and pepper, if needed. Often served with ketchup or a sprinkling of vinegar.
  • TIP: If you don't have left-over cooked potatoes, cook finely diced raw potatoes with the onions, increasing time to 15 minutes. 
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Serving Size: 1 cup
-2 tablespoons butter
-1 onion, chopped
-2 cups cut up cooked meat
-2 cups cut up cooked potatoes
-2 cups cut up cooked beets
-1/4 cup broth, gravy or water
- salt and pepper to taste