Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.
Yields1 ServingPrep Time10 minsCook Time26 minsTotal Time36 mins
4 Tbsp butter
1 cup chopped onion
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
1/4 cup (packed) chopped fresh parsley (optional)
Freshly ground black pepper to taste
1
Heat butter in a frying pan (cast iron preferred) on medium high heat.
2
Add the onions and cook a couple minutes, until translucent.
3
Add the corned beef, potatoes, and beets.
4
Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium.
5
Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
6
When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using.
7
Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.
8
There should be enough salt from the corned beef, but if not, add salt to taste.
Ingredients
4 Tbsp butter
1 cup chopped onion
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
1/4 cup (packed) chopped fresh parsley (optional)
Freshly ground black pepper to taste
Directions
1
Heat butter in a frying pan (cast iron preferred) on medium high heat.
2
Add the onions and cook a couple minutes, until translucent.
3
Add the corned beef, potatoes, and beets.
4
Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium.
5
Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
6
When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using.
7
Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste.
8
There should be enough salt from the corned beef, but if not, add salt to taste.
