Red Flannel Hash

Red Flannel Hash, a vibrant and hearty dish rooted in New England’s culinary traditions, gained popularity during the 1910s as a comforting and economical meal. Amidst the challenges of World War I and economic uncertainty, this dish offered families a way to make the most of their ingredients while providing a sense of warmth and nostalgia.

Simple yet flavorful, Red Flannel Hash remains a beloved reminder of the era’s ingenuity and resilience.

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Prep Time 20

Cook Time 25

Ingredients

2 cups cooked corned beef chopped
2 cups cooked potatoes diced
1 cup cooked beets diced
1 medium onion finely chopped
2 tbsp butter or oil
1/4 cup heavy cream or milk optional
Salt and pepper to taste
Fresh parsley chopped (optional, for garnish)
1 egg optional (poached or over easy)

Instructions

Prepare the Ingredients:

Ensure that the corned beef, potatoes, and beets are all pre-cooked and diced into uniform pieces for even cooking.

Cook the Onion:

In a large skillet, melt the butter or heat the oil over medium heat.
Add the chopped onion and sauté until softened and lightly browned, about 5 minutes.

Combine the Ingredients:

Add the diced corned beef, potatoes, and beets to the skillet, stirring to combine.
Press the mixture down into the skillet with the back of a spatula to form a compact layer.

Cook the Hash:

Cook over medium heat for about 10-15 minutes, occasionally pressing down with the spatula, until the bottom is crispy and browned.
Flip the hash in sections to brown the other side, cooking for an additional 10 minutes.

Add Cream (Optional):

For a richer version, pour the heavy cream or milk over the hash in the last few minutes of cooking, allowing it to absorb into the mixture.

Serve:

Serve hot, garnished with chopped fresh parsley if desired.
Feel free to add a poached or over easy egg for a complete breakfast dish.

Video

Notes

Leftover Makeover: Red Flannel Hash is an ideal way to use up leftover corned beef and vegetables from a previous meal, making it both economical and delicious.

Texture Matters: For the best texture, press the hash down in the skillet to form a crispy crust on both sides. This adds a satisfying crunch to the dish.

Beet Tips: The beets give the hash its signature red color, but they can also be roasted or pickled for added depth of flavor before incorporating them into the dish.