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recipe
Red Flannel Hash - A Family Feast

Red Flannel Hash

Yield: 4 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour
Scale:

Ingredients

1 1/22 pounds fresh red beets (about 2 cups after peeling, trimming and cooking)

1 tablespoon extra-virgin olive oil

1/4 cup pancetta, diced

5 tablespoons butter, divided

1 cup sweet onion, diced

1 tablespoon fresh garlic, minced

1 1/2 cups cooked diced potatoes leftover from your boiled dinner

1 1/2 cups cooked diced other vegetables (mixed carrots, turnip, yellow beets or parsnips)

2 pounds cooked corned beef cut into bite sized pieces

1/2 teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

Eggs, cooked any way you’d like, for serving


Instructions

Trim, peel and cube the beets then boil in water for about 20 minutes until tender. 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.

In a large bowl, place cooked beets, cooked diced potato, cooked diced vegetables, cooked corned beef, black pepper, Worcestershire sauce and the contents of the skillet. Stir to combine.

Heat skillet to medium high and once the pan is smoking hot, add all of the remaining butter.

Soon as the butter melts, add all of the hash and press down with a spatula.

Cook about 10-15 minutes (adjusting heat as needed), turning occasionally to crisp and brown both sides. (don’t worry about trying to flip evenly)

While hash heats and crisps, cook eggs to your liking in a separate saute pan.

Portion hash onto plates and top with the cooked eggs.

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© Author: A Family Feast
Cuisine: New England Method: fried