Red Flannel Hash
Brighten up your breakfast or brunch table with the rustic charm of Red Flannel Hash—a colorful twist on a classic comfort food. Packed with vibrant red beets, creamy russet potatoes, savory corned beef, and sweet sautéed onions, this hearty dish is a perfect balance of flavor and texture. The secret lies in achieving that signature crispy skillet crust, which adds a delightful crunch to every bite. Garnished with freshly chopped parsley and paired with optional fried or poached eggs, this one-pan recipe is as visually stunning as it is delicious. Ready in under an hour, Red Flannel Hash is a great way to use up leftover corned beef while injecting a pop of color and bold flavors into your meal. Whether it's a cozy weekend breakfast or a satisfying brunch centerpiece, this dish is sure to impress!
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Recipe Information
Ingredients
- 2 medium red beets
- 2 medium russet potatoes
- 1 medium yellow onion
- 1 cup cooked corned beef
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large eggs (optional, for serving)
Instructions
1. Begin by washing and peeling the beets and potatoes. Cut them into small, evenly sized cubes (about 1/2 inch).
2. Place the cubed beets and potatoes in separate saucepans, cover each with water, and bring to a boil. Cook until they're just fork-tender, about 10-12 minutes for the potatoes and 15 minutes for the beets. Drain and set aside.
3. While the beets and potatoes are cooking, finely dice the onion and chop the cooked corned beef into small pieces.
4. In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and begins to foam.
5. Add the diced onion and sauté until softened and translucent, about 5 minutes.
6. Stir in the cooked beets, potatoes, and corned beef. Spread the mixture evenly across the skillet and press it down slightly with a spatula.
7. Cook without stirring for 5-7 minutes, allowing the bottom to form a crispy crust. Use a spatula to flip sections of the hash and press down again. Cook for an additional 5-7 minutes to crisp up the other side.
8. Season the hash with salt and black pepper. Taste and adjust the seasoning as needed.
9. Sprinkle freshly chopped parsley over the top for a burst of color and flavor.
10. (Optional) If serving with eggs, fry or poach the eggs to your liking and place one on top of each serving of hash.
11. Serve immediately and enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
