Blue And Red Flannel Hash Recipes

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RED FLANNEL HASH



Red Flannel Hash image

A traditional New England recipe--the "red flannel" refers to the inclusion of beets. Frequently served for breakfast or lunch using the left-overs from a New England boiled dinner the night before. Traditionally each serving is topped with a poached egg, but this is optional. A "quick and dirty" approximation can be had by combining a can of corned beef hash and a can of beets, chopped, and frying in a skillet. Some people top it with catsup. Preparation time does not include pre-cooking the vegetables, since leftovers are so commonly used. Tasty, but definitely not for people avoiding fat or salt.

Provided by echo echo

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup cooked corned beef, shredded or chopped
2 cups boiled potatoes, diced
1 cup cooked beet, diced
1/2 cup cooked diced onion
1/4 cup lard or 1/4 cup bacon fat
beef broth or broth, from boiled dinner

Steps:

  • Combine beef and vegetables.
  • Heat lard or fat in a skillet; the pan should be well coated.
  • Add hash and spread out to cover the bottom of the pan; add some broth to ensure it against sticking.
  • Cook over low heat about 30 minutes.
  • Traditionally, it is cooked like an omelet, without stirring; a bit of a crust forms on the bottom from the mixture of the vegetable starches and the fat.
  • However, I've also had it cooked with stirring occasionally to keep it jumbled up.
  • Serve hot.

YANKEE RED FLANNEL HASH



Yankee Red Flannel Hash image

Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup half-and-half cream
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium onion, chopped
3 cups frozen cubed hash brown potatoes, thawed
1/2 pound turkey pastrami, cut into 1/2-inch cubes
1 cup canned diced beets, well drained
4 large eggs
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, combine cream, hot sauce, salt and pepper. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add potatoes, pastrami and beets; cook and stir 8-10 minutes or until golden brown. Stir in half-and-half mixture; heat through. Remove from heat., Heat a large nonstick skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve with hash; sprinkle with parsley.

Nutrition Facts : Calories 307 calories, Fat 16g fat (6g saturated fat), Cholesterol 247mg cholesterol, Sodium 1010mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

FLANNEL HASH



Flannel Hash image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 pound purple potatoes, diced
1/2 pound red potatoes, diced
2 golden beets, peeled and diced
2 cloves garlic, chopped
1/2 yellow onion, diced
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Mix together the potatoes, beets, garlic and onions in a large bowl. Add the oil and season with salt and pepper. Spread the mixture over a sheet pan and bake until the vegetables are tender and starting to brown, 25 to 30 minutes. Top with the parsley and serve warm.

BLUE AND RED FLANNEL HASH



Blue and Red Flannel Hash image

A great-tasting hash that gets its kick from the combination of Maytag blue cheese, spicy sausage, red bell pepper and beets.

Yield Serves 4

Number Of Ingredients 10

8 ounces hot Italian turkey sausages, casings removed
1 cup chopped red onion
3 tablespoons butter
3/4 teaspoon dried thyme
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
1 cup chopped red bell pepper
1 15-ounce can sliced pickled beets, drained, cut into 1/2-inch pieces
4 tablespoons chopped fresh parsley
3/4 cup crumbled Maytag blue cheese
4 eggs

Steps:

  • Heat large nonstick skillet over medium-high heat. Add sausage and sauté until cooked through, about 10 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, 1 tablespoon butter and thyme to skillet; stir 3 minutes. Add potato and bell pepper; season with salt and pepper. Reduce heat to low. Cover and cook until potato is tender, stirring occasionally, about 10 minutes.
  • Increase heat to medium-high. Stir sausage, beets and half of parsley into potato. Cook without stirring until hash begins to brown on bottom, about 5 minutes. Sprinkle cheese over. Remove from heat. Cover and let stand 5 minutes.
  • Melt 2 tablespoons butter in medium skillet over medium-high heat. Add eggs and fry to desired doneness.
  • Divide hash among plates; top with eggs. Sprinkle with remaining parsley.

GOLDEN FLANNEL HASH



Golden Flannel Hash image

Traditional flannel hash gets its name from the color of red beets. Here, yellow beets make for a milder color and flavor, but use red potatoes and red peppers for contrast. Serve with Joey?s Green Chile Hollandaise.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons each butter and olive oil
1 red onion, chopped,
1 red bell pepper, chopped
1/4 teaspoon dried thyme
1/2 pound cooked corned beef, cut into small cubes
3/4 pound small red potatoes, cooked and cubed (do not peel)
3/4 pound yellow beets (tops removed), cooked, peeled, and cubed
Salt and pepper
Eggs, for poaching
Chopped parsley, optional
Green Chile Hollandaise, recipe follows
3 egg yolks
3 tablespoons lemon juice
8 ounces butter, very soft or melted
3 tablespoons minced roasted green chile
1 scallion, minced
Pinch cayenne
Salt

Steps:

  • Heat butter and oil in a large iron skillet; add onion and pepper and saute until soft, about 5 minutes. Add thyme, corned beef, potatoes, beets, and salt and pepper, to taste. Spread in a layer and cook over medium-high heat until potatoes begin to crisp on bottom, about 10 minutes (lift with a spatula to check). If desired, place a lid or metal plate that is slightly smaller in diameter than the skillet over the hash to tamp it down and make it extra-crisp.
  • Meanwhile, poach 1 or 2 eggs per serving until done to your liking. Spoon hash onto plates and top each portion with eggs, sprinkle with parsley, and serve with hollandaise, if desired.
  • In a bowl fitted into a saucepan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.

RED FLANNEL HASH



Red Flannel Hash image

This is an old-fashioned skillet meal that satisfies big appetites with its hearty mix of ingredients. It gets its name from the rosy color the dish picks up from the beets. -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons vegetable oil
1 can (14-1/2 ounces) sliced beets, drained and chopped
2 cups chopped cooked corned beef
2-1/2 cups diced cooked potatoes
1 medium onion, chopped
1/4 cup half-and-half cream
2 tablespoons butter, melted
2 teaspoons dried parsley flakes
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add all remaining ingredients. Reduce heat to low; cook and stir until lightly browned and heated through, 20 minutes.

Nutrition Facts : Calories 436 calories, Fat 29g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 1068mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

RED FLANNEL HASH



Red Flannel Hash image

Categories     Potato     Breakfast     Brunch     Side     Bacon     Beet     Sweet Potato/Yam     Winter     Pan-Fry     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

2 cups 1/2-inch pieces red-skinned potatoes (about 11 ounces)
1 1/2 cups 1/2-inch pieces peeled sweet potatoes (about 6 1/2 ounces)
1 cup 1/2-inch pieces peeled beets (about 2 small)
8 bacon slices, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Place all potato pieces on steamer rack. Bring water to boil over high heat. Cover pot. Steam potatoes until tender, about 13 minutes. Transfer to bowl. Place beets on steamer rack; steam until tender, about 10 minutes. Transfer to bowl with potatoes.
  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Reserve 1 tablespoon drippings in skillet. Add bacon, onion, parsley, whipping cream, salt and pepper to vegetables in bowl. Heat drippings reserved in skillet over medium-high heat. Stir in hash mixture. Flatten with spatula to compact. Cook hash until brown on bottom, about 4 minutes. Continue cooking until heated through, stirring up bottom crust occasionally, about 10 minutes. Divide hash among 4 plates and serve.

EASY RED FLANNEL HASH



Easy Red Flannel Hash image

The 5 Spot restaurant on the top of Queen Anne Hill's Counterbalance in Seattle serves Red Flannel Hash. I wanted to try making it at home, and this recipe is my greatly tweaked version using canned hash, the non-canned original found in the "L.L. Bean Book of New England Cookery." I really like this version - it's not as salty as the usual hash, and the beef broth adds a nice, deeper flavor. Don't be tempted to turn it out of the pan early, otherwise it won't be as crispy as you'll probably want it.

Provided by Julesong

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 teaspoon olive oil
2 tablespoons minced onions
2 cups diced boiled potatoes
1 (14 ounce) can corn beef hash
1 cup chopped cooked beets (not pickled, amount of beets to taste) or 1 cup diced cooked beet (not pickled, amount of beets to taste)
2 cloves garlic, minced
1/4 cup beef broth
6 poached eggs (one egg per serving) or 6 fried eggs (one egg per serving)
2 tablespoons grated parmesan cheese
1 tablespoon chopped parsley

Steps:

  • In a heavy skillet melt together the butter and oil over medium heat; sauté the minced onion and potatoes for 5 minutes, only stirring once or twice, until the potatoes begin to develop a browned crust.
  • Reduce the heat to low and add the canned hash, beets, and garlic and stir well.
  • Press mixture back into the bottom of the skillet and evenly pour the beef broth over.
  • Saute over low heat until mixture browns at the edges, about 30 minutes (check it to see if it's as crispy as you want it - if not, you can flip it, add some butter or oil, and crisp the other side, too).
  • Fold browned hash by half and slide onto the serving platter.
  • Top with poached or fried eggs and garnish with Parmesan and parsley, and serve (the recipe does not contain any salt or pepper, to allow each person to season to taste to their own preference; make sure to mention that to the folks you're serving).

Nutrition Facts : Calories 312.7, Fat 17, SaturatedFat 7.3, Cholesterol 244.3, Sodium 456.5, Carbohydrate 25.1, Fiber 2.9, Sugar 3.6, Protein 15.6

RED-FLANNEL HASH



Red-Flannel Hash image

Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it - and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens.

Provided by Mark Bittman

Categories     breakfast, main course

Time 1h30m

Yield 2 servings

Number Of Ingredients 17

8 ounces medium Yukon Gold potatoes (about 2), scrubbed
8 ounces beets (about 3), scrubbed
1/4 cup extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper
1 large red onion, peeled and quartered
1/2 cup crème fraîche
2 tablespoons horseradish
1 lemon, zested and juiced
4 large asparagus spears, shaved into ribbons with a vegetable peeler, tops quartered, bottoms trimmed
2 carrots, peeled and shaved into ribbons with a vegetable peeler
1 tablespoon chopped mint
1 cup pea tendrils or arugula or other tender greens
1/2 cup shredded corned beef (optional)
3 scallions, thinly sliced on the bias
3/4 cup grated dry jack or Cheddar
2 tablespoons butter, plus more as needed
2 eggs, fried soft in butter

Steps:

  • Heat the oven to 425. Rub the potatoes and beets with a bit of oil, sprinkle with salt and pepper and wrap individually in foil. Put on a rimmed baking sheet, and roast until easily pierced with the tip of a sharp knife, 40 to 60 minutes, depending on their size. (Remove as they are done.)
  • Toss the onions in enough olive oil to coat. When the potatoes and beets are about halfway into their cooking time, add the onions to the pan, and roast, turning occasionally until they're tender but not caramelized, 20 to 25 minutes.
  • Combine the crème fraîche and horseradish in a small bowl, and season with salt, pepper and lemon juice to taste.
  • Combine the asparagus, carrots, mint and greens in a bowl. Just before serving, drizzle with 2 tablespoons olive oil and 2 teaspoons lemon juice; add 1 teaspoon of lemon zest and a sprinkle of salt and pepper, and toss. Taste, and adjust the seasoning, adding more of whatever you'd like.
  • When the potatoes are cool enough to handle, crush them with your hands; peel and trim the beets, and chop to about the same size; same with the onions. Mix with the corned beef if you're using it, along with the scallions, cheese and some salt and pepper.
  • Put 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. When the pan is hot but not smoking, add the potatoes and beets, and sprinkle with salt and pepper. Shake the pan to form a single layer, and cook undisturbed, but adjusting the heat as necessary so that the vegetables sizzle and bubble. Add more butter if the pan looks dry, but the hash should never look oily. Cook until the potatoes and beets are golden brown on the bottom, 5 to 10 minutes.
  • Turn, taste, adjust the seasoning, then sprinkle with some lemon juice and salt. Serve topped with a fried egg and a bit more lemon juice, with the asparagus salad on the side.

RED FLANNEL HASH



Red flannel hash image

A great way of turning a side order of beetroot into filling a main meal or a great brunch.

Provided by Barney Desmazery

Categories     Breakfast, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 5

800g boiled potato
3 tbsp sunflower oil
140g corned beef , shredded
3 cooked beetroot
horseradish sauce, to serve

Steps:

  • Break up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned beef and cook, turning the potatoes over with a fish slice every time they become crisp. After about 10 mins, when the potatoes are crisp all over, stir through the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the bottom. Invert onto a plate, then return to the pan until the other side is browned. Serve straight from the pan, or turn out onto a board and cut into wedges. Serve with the horseradish sauce.

Nutrition Facts : Calories 303 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium

RED FLANNEL HASH



Red Flannel Hash image

Provided by Elaine F. Weiss

Categories     dinner, one pot, main course

Time 20m

Yield 6 servings

Number Of Ingredients 6

2 cups diced boiled potatoes
2 cups diced boiled beets
1 large onion, diced
2 cups diced corned beef (or other leftover meat, such as roast beef)
Salt and pepper to taste
2 or 3 slices bacon or equivalent of salt pork

Steps:

  • In a bowl combine the onion, potatoes, beets and meat. Salt and pepper to taste.
  • Cut the bacon or salt pork into small pieces. In a large skillet fry until brown. Leave in pan with the fat.
  • Add the meat mixture and spread it out to fill the skillet. Fry, turning frequently with a spatula, until medium brown, about 10 minutes. If ingredients stick to pan, add a little water or milk.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

RED FLANNEL HASH



Red Flannel Hash image

This recipe has been passed down from my great-grandmother to my Nana to my Mom and now to me. Boiled beets and potatoes are grated and fried in butter for a classic New England treat. Very simple to make and very much a comfort food in our house!

Provided by TiredMomtoSIX

Categories     Potato Side Dishes

Time 40m

Yield 4

Number Of Ingredients 5

5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
2 tablespoons butter
¼ cup red wine vinegar, or to taste

Steps:

  • Place potatoes in a large pot with enough water to cover them. Bring to a boil, and cook until tender, 15 to 20 minutes. Drain, and cool.
  • Run potatoes and beets through a ricer, or through a food processor with a grater attachment. Stir in salt and pepper.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add the potato and beet mixture, and pat down evenly. Fry until heated through, and browned on the bottom. Serve with more butter and red wine vinegar to taste.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 48.8 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 338.8 mg, Sugar 9.7 g

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