Red Flannel Hash

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.

Yield: Serves 4 (serving size: 1 cup hash, 1 egg, and 1 tablespoon parsley)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 2 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 9.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2g
  • Protein: 14.1g
  • Carbohydrate: 25.1g
  • Fiber: 3.2g
  • Cholesterol: 202mg
  • Iron: 3.1mg
  • Sodium: 660mg
  • Calcium: 51mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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. 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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