Red Plaid Hash

By Yankee Magazine

Mar 05 2008

This recipe for Red Plaid Hash is perfect on a chilly day for a substantial breakfast or brunch dish. By adding a cup of cooked beets you have Red Flannel Hash. –The Village Inn of Woodstock, Woodstock, Vermont


Serves 6


4 medium red potatoes
1 pound leftover cooked meat (corned beef or roast beef)
1 small onion
1 can red kidney beans
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
2 tablespoons catsup
4 shots Tabasco sauce
Salt and pepper to taste
1 poached egg per serving


Boil potatoes with skins on until tender (approximately 20 minutes) and cool. Then cut them into bite-size pieces. Grind meat and onion in food processor or meat grinder. Mix with potatoes and remaining ingredients except salt and pepper and eggs and place in greased 11×7-inch pan. Cover and bake at 350 degrees F for 1 hour, stirring occasionally. Salt and pepper to taste. Serve hot directly from oven and top each serving with a poached egg. Hash can be cooled and reheated in a frying pan.