Food
Classic New England Red Flannel Hash
Made with leftover corned beef, potatoes, and beets, Red Flannel Hash puts a New England twist on this classic breakfast favorite.
By Yankee Magazine|Jul 05 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
i grew up in new england and was the product of a long line of old new england residents.as such, i never had red flannel hash with corned beef.my parents were born in the 1800’s +always used smoked shoulder from a pig.first the shoulder would be cooked in enough water to barely cover it along with a couple onions.it was cooked till the meat was loose from the bone,it was removed to a hot platter and covered to keep warm.then two quarted heads of cabbage were placed in the pan water left from cooking the meat,then added sliced turnips,rudabega ,carrots and potatoes.covered and cooked till potatoes tested for doneness.this was served as a meal.all the leftovers would be chopped and placed in large castiron skillet with diced beets with the beet juice.keep turning as it cooks.should have a slight crusty look.serve this with homemade bread or rolls. one of my best childhood memories.
Family favorite! Our family recipe box had a card used by my mom. My grandmothers didn’t need the card. Glad to see a similarity in using beef roast left overs. Ours included: beef, cabbage, onions, carrots, potatoes, and turnips. I made it and it tasted like mom’s (she was helping me get it right. In an iron skillet went cut up veggies and beef, along with beets. Somehow it was very mixed and somewhat mashed/softened. The flavors combine throughout so every mouthful is full of savory flavors. When it was softened, I put it in the crockpot on low until dinner. We usually had a simple salad with “suppah” (New England evening meal.) Definite comfort food. It must be said that if you use veggies not infused through being roasted with the meat, you will have lost the key to comfort. When you think of all the colors combined and grass-fed beef (common then) you were getting a lot of nutrients. A spinach salad or fresh steamed spinach would top it off. The bone-chilling winters for children were comforted with such flavorful hot meals. Definite winter survival food (root veggies). Thanks for storing these favorites and pictures. Red flannel hash may sound “out there” to some, but to a New Englander it spells home.
P.S. Mom would be 102 this year. It was handed down from g-grandma born during the 1860’s.
In Sweden we call this pytt i panna. Amazing how recipes travel!
I make red flannel hash with just the beets and potatoes, my husbands favorite. Brown on the stove with butter.
This is how my mom & grandma made it , thank you so much!!!! Marie Goodson
Smoked shoulder described above was used by family when I was younger and learning to cook for the family. It was delicious. Haven’t been able to find it in stores for years.
Being from Maine I love RFH. Most supermarkets carry smoked picnic shoulders which you use for one type of New England Boiled Dinner. What’s left makes a great RFH. If your supermarket doesn’t have them , ask them for them.
I make this in the traditional manner although I live in Texas now. If you want to, skip the beets and use chorizo. Its a rather surprisingly tasty twist on this classic.
I add about 1/4 – 1/2 cup of cooked diced onion (whatever you have hanging around the fridge). I cook them separately and drain moisture before adding to the hash. It’s delicious without being soggy!
We had this as part of our school lunches in northern NH only it was as smooth as whipped mashed potatoes then baked. Does anyone know how to make it that way? Will the beets and corned beef whip up in a food processor so they are nice and fluffy? Thanks.
My Vermont mother made this by grinding the corned beef and raw beets in a meat grinder, then mixed with leftover mashed potatoes and maybe an egg. She would then cook it in a cast iron skillet. It was delicious. I later had hash that was chunky, as in this recipe, and found it lacking in flavor.
I use bacon, carrots, beets, onions, and potatoes.