Red Flannel Hash

Red Flannel Hash Recipe
Photo: Oxmoor House
This hash is a Yankee tradition, so called, some say, for its colors, which resemble a red flannel shirt. It’s customarily served the morning after a New England boiled dinner, when there's plenty of leftover corned beef and potatoes. Our version combines roasted beets and potatoes with a small portion of corned beef for a lighter take on the original.


Serves 4 (serving size: 1 cup hash, 1 egg, and 1 tablespoon parsley)
Total time: 2 Hours, 10 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 2 Hours, 10 Minutes

Nutritional Information

Calories 243
Fat 9.7 g
Satfat 2.5 g
Monofat 4.5 g
Polyfat 2 g
Protein 14.1 g
Carbohydrate 25.1 g
Fiber 3.2 g
Cholesterol 202 mg
Iron 3.1 mg
Sodium 660 mg
Calcium 51 mg


3/4 pound Yukon gold potatoes (2 medium)
1/2 pound beets (4 medium)
1 tablespoon canola oil
1 cup vertically sliced red onion
1/4 pound deli corned beef, cut into 1/2-inch cubes (about 3/4 cup)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs
Cooking spray
1/4 cup chopped fresh parsley
Freshly ground black pepper


1. Preheat oven to 400°.

2. Place potatoes and beets in a metal baking pan lined with foil. Bake at 400° for 1 hour or until tender. Remove from oven, and cool 30 minutes. Peel potatoes and beets, and cut into 1/2-inch cubes.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add red onion; sauté 3 minutes or until tender. Add corned beef; cook 3 minutes. Stir in ketchup, next 3 ingredients (through pepper), potato, and beets. Cover and cook 3 minutes or until thoroughly heated. Keep warm.

4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 8 minutes. Remove custard cups from water.

5. Divide hash evenly among 4 plates. Carefully loosen eggs from custard cups. Invert 1 egg over hash on each plate. Sprinkle parsley and black pepper evenly over each serving. Serve immediately.

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Oxmoor House

October 2013
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