Food Red-Flannel Hash Yankee Magazine • February 9, 2005 • Read Comments (3) 5.00 avg. rating (93% score) - 2 votes Photo: Aimee Seavey Red-Flannel Hash Yield: Makes 4 servings. Ingredients 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 Instructions 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.