What do you get when you swap out some of the potatoes in a batch of corned beef hash with beets? A hearty helping of Red Flannel Hash.
By Yankee Magazine
Sep 25 2017
What do you get when you swap out some of the potatoes in a batch of corned beef hash with beets? The result has flannel-esque patches of red, so we call it Red Flannel Hash. Crack in a few eggs and call it Sunday breakfast.
A traditional boiled dinner (the kind with corned beef, cabbage, and veggies) often has leftovers, and it’s these “next day bits” that make the tastiest hash, be it plain corned beef or red flannel with beets. Our recipe is a simple one — just leftover corned beef, potatoes, beets, butter, cream, and a few shakes of salt and pepper. Yours, however, may include onions, peppers, cheese, fresh herbs, or whatever you happen to have on hand.
2 cups cooked, diced corned beef
2 cups boiled, diced potatoes
1 cup cooked, diced beets
3 tablespoons butter
1/4 cup milk
salt and pepper, to taste
Mix together beef, potatoes, and beets. Sprinkle with salt and pepper. Melt butter in skillet, add hash and milk, and cook over low heat until one side is brown. Turn and brown the other side. Serve with eggs and toast, plus lots of hot coffee.