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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
2 hrs 10 mins
Yield:
Serves 4 (serving size: 1 cup hash, 1 egg, and 1 tablespoon parsley)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

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Nutrition Facts

243 calories; fat 9.7g; saturated fat 2.5g; mono fat 4.5g; poly fat 2g; protein 14.1g; carbohydrates 25.1g; fiber 3.2g; cholesterol 202mg; iron 3.1mg; sodium 660mg; calcium 51mg.
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