Red Flannel Hash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

RED FLANNEL HASH



Red Flannel Hash image

A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.

Provided by Elise Bauer

Categories     Side Dish     Beet     Corned Beef     Hash     New England     Potato

Time 25m

Yield 4

Number Of Ingredients 8

4 tablespoons butter
1 cup chopped onion
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets*
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
1/4 cup (packed) chopped fresh parsley (optional)
Freshly ground black pepper to taste

Steps:

  • Cook the onions: Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.
  • When nicely browned, remove from heat: Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste. Serve plain or with fried or poached eggs.

Nutrition Facts : Calories 500 kcal, Carbohydrate 26 g, Cholesterol 142 mg, Fiber 4 g, Protein 24 g, SaturatedFat 15 g, Sodium 1265 mg, Sugar 9 g, Fat 33 g, ServingSize Serves 4, UnsaturatedFat 0 g

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.

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

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.

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.

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.

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.

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

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 WITH EGGS



Red Flannel Hash with Eggs image

The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables leftover from a New England boiled dinner. Beets are the key ingredient, and we added pastrami to give smoke and savor to the sweet root vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 15

1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces
1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces
1 pound red beets (4 medium), peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
4 tablespoons unsalted butter, room temperature, plus more for toast
2 cloves garlic, minced
Coarse salt and freshly ground pepper
8 ounces sliced pastrami, torn into bite-size pieces
6 large eggs, room temperature
2 cups peeled and julienned or coarsely grated carrots (from about 5)
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed coarsely chopped fresh dill
1 tablespoon cider vinegar
Rye bread, toasted, for serving

Steps:

  • Preheat oven to 400 degrees. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain.
  • Heat a large ovenproof skillet over medium-high. Swirl in oil. Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet.
  • Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.

RED FLANNEL HASH CAKES



Red Flannel Hash Cakes image

Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes, and smoked bacon aren't complete without a dollop of cool, tangy sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 16

Number Of Ingredients 8

1 pound medium red beets (2 to 3 beets), greens reserved for another use
7 tablespoons olive oil, plus more if needed for frying
Coarse salt and freshly ground pepper
7 slices bacon, coarsely chopped
1 large leek, white and pale-green parts only, halved lengthwise and cut into 1/4-inch half-moons, rinsed well
2 tablespoons coarsely chopped fresh thyme leaves
1 1/2 pounds Yukon gold potatoes
Sour cream, for serving

Steps:

  • Preheat oven to 450 degrees. Place beets on a large piece of heavy-duty foil. Drizzle with 3 tablespoons oil, and sprinkle with 1 tablespoon salt; season with pepper. Fold foil and seal to form a packet. Place packet in oven, and roast until beets are tender, about 1 hour. Let stand until cool enough to handle. Peel beets with a paring knife or a vegetable peeler; cut into 1/4-inch dice (about 2 cups).
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add bacon, and cook, stirring often, 4 minutes. Add leek, and cook, stirring often, until tender, about 8 minutes. Stir in beets and thyme, and cook 1 minute more. Transfer beet mixture to a large bowl, reserving skillet.
  • Peel potatoes, and grate on the large holes of a box grater. Add potatoes and 1 tablespoon salt to the beet mixture, and toss to combine.
  • Heat remaining 2 tablespoons oil in the reserved skillet over medium-high heat. Working in batches of 4 and adding more oil if needed, drop 1/4 cup potato mixture into skillet. Gently flatten hash cakes with a spatula. Cook, flipping once, until cakes are just beginning to crisp, 3 to 4 minutes per side. Transfer to a plate lined with paper towels as you work, and keep warm in a 200 degree-oven if desired. Serve with sour cream.

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

STIR-FRIED RED FLANNEL HASH



Stir-Fried Red Flannel Hash image

Stir-frying--an unorthodox technique for red flannel hash--yields a dish whose components are crisp and separate rather than melded into a cake, as is traditional. Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 7

1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 cooked beets (about 3/4 pound), peeled and cut into 1/2-inch cubes
3 cooked carrots, cut into 1/2-inch cubes
2 cooked boiling potatoes, cut into 1/2-inch cubes
a 1/4-pound piece of corned beef, cut into 1/4-inch cubes
1 bunch of scallions, sliced thin

Steps:

  • In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat stir-fry the beets, the carrots, the potatoes, the corned beef, and the scallions with salt and pepper to taste for 6 minutes, or until the hash is browned.

More about "red flannel hash recipes"

RED FLANNEL HASH RECIPE | EATINGWELL
red-flannel-hash-recipe-eatingwell image
Step 1. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam for 4 minutes. Add potatoes, cover and steam until just tender, 5 to 7 minutes more. Advertisement. Step 2. Heat …
From eatingwell.com


RED FLANNEL HASH RECIPE - FOOD REPUBLIC
red-flannel-hash-recipe-food-republic image
2011-09-24 Directions. In a medium skillet, heat olive oil over medium heat and sauté onion until translucent, about 5 minutes. Stir in potatoes, beef and beets until well-combined, season with salt and pepper and press ingredients into a …
From foodrepublic.com


RED FLANNEL HASH - NEW ENGLAND TODAY
red-flannel-hash-new-england-today image
2017-09-25 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. Serve with eggs and …
From newengland.com


RED FLANNEL HASH RECIPE - RECIPETIPS.COM
red-flannel-hash-recipe-recipetipscom image
Heat butter in a heavy skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onion is soft (about 5 minutes). Stir in meat, potatoes, beets, and broth. Reduce heat to medium-low. Press the mass down into a …
From recipetips.com


ST. PATRICK’S DAY RECIPE: RED FLANNEL HASH | KITCHN
st-patricks-day-recipe-red-flannel-hash-kitchn image
2019-06-05 1/2 teaspoon. black pepper. 3 to 4. red potatoes, diced small (I like them with the skins, but you can peel them if you like!) 3. beets, peeled and diced small. 1/2. head cabbage, core removed and thinly sliced. 4 to 6.
From thekitchn.com


RED FLANNEL HASH - A FAMILY FEAST®
2022-03-11 Drain, rinse and drain again. Set aside. In a cast iron skillet over medium high heat, place the one tablespoon of oil and once hot, add pancetta and cook until crisp, about 2-3 minutes. Add one tablespoon of the butter along with the onions and saute for three minutes. Stir in the garlic then remove the pan from heat.
From afamilyfeast.com
Cuisine New England
Total Time 1 hr
Category Breakfast
Calories 1023 per serving


RED FLANNEL HASH | YANKEE RECIPE ARCHIVES (1972) - NEW ENGLAND …
2022-01-18 Our recipe is a simple one — just leftover corned beef, potatoes, beets, butter, cream, and a few shakes of salt and pepper. Yours, however, may include onions, peppers, cheese, fresh herbs… whatever you like or happen to have on hand. The “red” in Red Flannel Hash comes from the red color of the beets. Boiled dinner and the leftover ...
From newengland.com


RED FLANNEL HASH – HOM RECIPES
Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side.
From homrecipes.info


HOW TO MAKE WINTER RED FLANNEL HASH | THE SURVIVAL JOURNAL
If cooking in the oven, then mix all the ingredients in the skillet and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes or until cooked through. 7. Enjoy your red flannel hash. Conclusion. Now you know how to make one of the best hash recipes there is.
From thesurvivaljournal.com


QUICK RED FLANNEL HASH – ART OF NATURAL LIVING
1/4 c chopped onions. Instructions. Pat dry cut beet and potato cubes (for better browning) Place a large frying pan on medium high heat. When hot enough so water droplets instantly sizzle, place one tablespoon of oil in pan. Melt if needed, then swirl oil around so whole pan bottom is covered.
From artofnaturalliving.com


RED FLANNEL HASH RECIPE | MYRECIPES
Advertisement. Step 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. Step 3. Heat a large skillet over medium-high heat. Add oil …
From myrecipes.com


RED FLANNEL HASH RECIPE | MYRECIPES
Directions. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 4 minutes, stirring to crumble. Add onion, 1/2 teaspoon salt, pepper, and garlic; sauté 5 minutes or until translucent. Add cabbage, beet, water, vinegar, and remaining 1/2 teaspoon salt; cook about 10 minutes or until cabbage begins to ...
From myrecipes.com


RED FLANNEL HASH | THE ENGLISH KITCHEN
2022-03-18 HOW TO MAKE RED FLANNEL HASH. Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.) Fold in the cream. Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly ...
From theenglishkitchen.co


RED FLANNEL HASH | HEALTHY RECIPES | WW CANADA
Instructions. Coat a large nonstick skillet with cooking spray and set over medium heat. Add corned beef and sauté until crusty and browned on edges, about 6 to 8 minutes. Add onion and cook over low heat, stirring often, until soft and lightly browned, about 6 minutes (if the pan becomes too dry, stir in a tablespoon of water).
From weightwatchers.com


RED FLANNEL HASH - CHOWHOUND
2021-10-11 Heat the oven to 450°F and arrange a rack in the middle. Place the oil in a large cast iron skillet and put the skillet in the oven until the oil …
From greatist.com


RECIPE: SEARED SCALLOPS WITH ROASTED VEGGIES - MSN.COM
2022-05-23 A Maine Seafood Cookbook.” She came by the 207 kitchen to share recipes from the book, including seared scallops with red flannel hash and mustard-scallion crème fraiche. Chef Jesse Souza from ...
From msn.com


RED FLANNEL HASH WITH WITH POACHED EGG | WORLD FOOD NETWORK
2022-01-31 Red flannel hash, a true New England breakfast classic, is a traditional hash with the addition of the bright beets that give the dish its name. It's the perfect destination for all of your leftovers: potatoes from last night's dinner, vegetable scraps and the last few eggs. Topped with a poached egg and a runny yolk, this skillet-meal is protein-packed, comforting and flavorful.
From worldfoodnetwork.ca


RED FLANNEL HASH - RECIPE - ROADFOOD
Method. Heat the butter in a frying pan. Sauté the onions until soft. Mix together the corned beef, potatoes and beets. Spread this mixture smoothly over the bottom of the pan. Brown slowly. When a crust forms, turn as an omelet, adding more butter to …
From roadfood.com


ROASTED RED FLANNEL HASH RECIPE - ¡HOLA! JALAPEÑO
Heat oven to 450°F and arrange rack in the middle. Heat a medium frying pan over medium heat and add bacon. Cook until browned and crisp, about 10-15 minutes. Combine potatoes, beets, onion, and garlic in a large bowl and season generously with salt and pepper. Add browned bacon and any bacon grease to vegetables and toss to combine.
From holajalapeno.com


RED FLANNEL HASH - UNIVERSITY OF MAINE COOPERATIVE EXTENSION
Red Flannel Hash. Serves: 4. Ingredients. 1 cup cooked corned beef, diced 2 cups boiled potatoes, diced 1 cup cooked beets, diced 2 tablespoons oil 1/4 cup fat-free (skim) milk Black pepper to taste. Directions. Mix together corned beef, potatoes and beets. Heat oil in a heavy skillet over medium heat. Add meat and vegetable mixture. Pour milk ...
From extension.umaine.edu


RED FLANNEL HASH - DULUTH GRILL
2020-05-27 Directions: Boil beets until tender, then drain and peel. Peel carrots and sweet potatoes. Dice all ingredients in 1-inch cubes. Toss all ingredients in large mixing bowl, spread on sheet pan and roast in oven at 450° for 25 minutes or …
From duluthgrill.com


RED FLANNEL HASH – VINTAGE.RECIPES
Ingredients. 1 1/2 cup chopped, cooked corned beef 1 1/2 cup chopped, boiled potatoes 1 1/2 cup chopped, boiled beets, well drained 1 minced onion
From vintage.recipes


RED FLANNEL HASH FOR BREAKFAST OR BRUNCH ~ MACHEESMO
2013-10-19 1) Poke potatoes and beets with a fork. Add them to a large microwave safe bowl, cover with a few paper towels, and microwave on high for 6-7 minutes until they are tender. Then remove and let them cool slightly. 2) Peel potatoes and beets and slice into 1/2 inch matchsticks. 3) Chop ham into similar-sized matchsticks.
From macheesmo.com


RED FLANNEL HASH RECIPE (ACADIA NATIONAL PARK)
2022-05-18 Red flannel hash recipe inspired by: Acadia National Park, Maine. Inspired by Acadia National Park, the only national park in New England, this red flannel hash recipe is a healthier version of the original recipe, which was first published in Yankee Magazine’s 1972 Favorite New England Recipes.. A traditional breakfast recipe from New England, this is …
From travel-experience-live.com


RED FLANNEL HASH | BETTER HOMES & GARDENS - BHG.COM
Step 1. In a 3 1/2- or 4-quart slow cooker combine potatoes, beets, corned beef, onion, broth, mustard, butter, honey, vinegar, salt, hot pepper sauce, and pepper. Advertisement. Step 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Stir before serving.
From bhg.com


MATT JENNINGS' RED FLANNEL HASH RECIPE | HUCKBERRY
2020-04-25 1. In a flat bottomed, large cast iron skillet, render the bacon over medium heat. About 4-5 minutes. 2. Drain the bacon once crispy onto paper towels and reserve the bacon fat in the pan. 3. Add the diced russet potatoes and sweet potatoes to the pan with bacon fat, stirring gently to combine. 4.
From huckberry.com


OUR BEST HASH RECIPES | COOKING LIGHT
2015-09-16 Hash in the Pan. Credit: Photo: Jennifer Causey. Every successful meat-and-potato masterpiece follows three rules: 1. Keep It Tight: We bind our hash with a sauce made from pureed roasted garlic, cream, and red potato flakes. This ties the hash together and encases all the elements in deep, toasty, savory flavor. 2.
From cookinglight.com


RED FLANNEL HASH RECIPE - JONATHAN KING, JIM STOTT | FOOD & WINE
Advertisement. Step 2. In another saucepan, cover the beets with water and boil until tender, about 20 minutes. Drain and let cool slightly, then peel and finely chop the beets. Step 3. …
From foodandwine.com


ANAKA MEDIA 拉 RED FLANNEL HASH RECIPE
Red Flannel Hash A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.
From anakamedicare.com


SPAM® RED FLANNEL HASH | SPAM® RECIPES
Directions. In large skillet, sauté onion in oil, stirring frequently until lightly browned. Add SPAM® Classic and potatoes; sauté for 5 minutes, stirring frequently. Sprinkle with pepper and add beets, mixing together. Cover and reduce heat to low, cooking for 10 minutes. Uncover and cook for 5 minutes more. Try These Flavors for a Fun Twist.
From spam.com


SKILLET RED FLANNEL HASH | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. In a large skillet cook shallots or onions in margrine or butter until tender. Stir in potatoes, beets, beef, salt, and pepper. Spread evenly in skillet. Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally. Stir in milk, and, if desired, hot pepper sauce.
From bhg.com


PALEO RED FLANNEL HASH - TASTY EVER AFTER
2015-02-20 Instructions. Place 3 tablespoons oil in a large skillet over medium heat, add yuca cubes (or potatoes) and fry until golden brown on all sides. In a large bowl, add beef, beets, any cooked vegetables desired, and dried thyme. Stir well to combine.
From tastyeverafter.com


RED-FLANNEL HASH RECIPE | HEALTH.COM
Recipes; Red-Flannel Hash; Red-Flannel Hash. Rating: Unrated. Be the first to rate & review! By Genevieve Ko and Beth Lipton. Pin Print More. …
From health.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #beef     #potatoes     #vegetables     #american     #easy     #stove-top     #dietary     #one-dish-meal     #northeastern-united-states     #meat     #onions     #brunch     #equipment

Top Asked Questions

What is in Redred flannel hash?
Red Flannel Hash Recipe. Ingredients. 4 Tbsp butter. 1 cup chopped onion. 2 cups chopped cooked corned beef. 1 1/2 cups chopped cooked beets*. 1 1/2 cups chopped cooked potatoes. 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
Why is it called flannel hash?
The name of this dish comes from its flannel-like rosy colorings from adding beet along with potatoes to it. Also, while hash can be made from any kind of meat, this particular variety calls for corned beef. The salty and tender meat adds a unique flavor to this red flannel hash.
How long do you cook hash for?
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.
How to cook beef hash in a pan?
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.

Related Search