Red Flannel Hash
Beef,  Breakfast,  Main Course

Red Flannel Hash {Sunday Brunch}

Red Flannel Hash

Red Flannel Hash might be characterized as New England Boiled Dinner‘s better half.  As the story goes, no Boiled Dinner is officially over until the last of the red flannel hash is served.  And since no boiled dinner has ever been eaten in just one sitting, this heavenly hash is the icing on the cake if you will.

New England Boiled Dinner

Red Flannel Hash is not much more than chopped up meat, potatoes, onion, and beets (which give this dish it’s signature red color) but it’s what you do with these ingredients that makes this hash….as comfy as your favorite flannel pajamas.

Red Flannel Hash

In cast iron skillet, melt butter over medium heat and saute onion until tender.  Add garlic, thyme, salt, and pepper and saute another minute.  Throw in the diced cooked corned beef, potatoes, and beets and and let is sizzle in the pan.  Resist stirring…we’re looking for a nice crispy bottom before we give the whole thing a big flip.  Trust me the buttery crunchy bits make this hash….special.  Continue cooking until bottom is nicely browned.  Season with salt & pepper to taste.  Serve topped with poached eggs.

Red Flannel Hash

The salty flavors of the corned beef snuggled up to the warmth of the onion and potatoes and wrapped in a blanket of subtle sweetness from the beets….oh my my Red Flannel Hash, how I love you.

Red Flannel Hash

Red Flannel Hash {Sunday Brunch}

Libby with Lemony Thyme
Course Breakfast
Servings 4

Ingredients
  

  • 4 Tbl. butter
  • 1 cup onion diced
  • 1 garlic clove minced
  • 1 tsp. lemony thyme minced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups cooked corned beef cubed
  • 1 1/2 cups cooked potatoes cubed
  • 1 1/2 cups cooked beets cubed
  • additional butter if needed
  • 4 eggs for poaching

Instructions
 

  • Melt butter in large cast iron skillet over medium heat.
  • Add onion and saute until tender.
  • Add garlic, thyme, salt & pepper and saute and additional minute.
  • Add cubed corned beef, potatoes, and beets.
  • Press down with spatula and continue cooking over medium heat until bottom becomes crispy brown, 7-10 minutes.
  • Flip entire mixture, adding additional butter if sticking to the pan, press down with spatula.
  • Continue cooking an additional 5-7 minutes until crispy brown.
  • Serve topped with poached eggs.

10 Comments

  • libby

    What a wonderful New England heritage you have Esta-Rebecca. My grandfather traced our ancestors to as far back as the 1660, where he found them coming over from England as well. We lived in CT and New England until I fell in love with a Southern boy and married and moved to Georgia.
    Thank you so much for stopping by. I’ve got a few more New England recipes to try from my great grandmother’s recipe file. Quite fun.
    All my best, Libby

  • Patty

    I can’t wait until the 18th so I can use my leftovers to make this. Definitely adding beets this year so I can make it red flannel. Thanks for sharing!

    • libby

      Wonderful Patty. Just remember to cook the beets separately unless you want your boiled dinner to be pink :) The hash was so good. Just the right sweet from the beets with the savory of the corned beef. Thank you for commenting. Libby

      • Patty

        I made my corned beef dinner yesterday so I could make the hash today (Sunday). Monday mornings are too hectic around here. I didn’t make beets last night but I am cooking some up this morning to add to the hash. I will let you know how the family likes it.

        • libby

          Can’t wait to hear Patty. Hope you all enjoy it! We’re making another corned beef dinner today, mostly so we can make corned beef & potato hash later in the week :)

          • Esta-Rebecca Appelman

            My maternal ancestors were residents of New England from 1620: when the first ones set foot on Plimoth Rock til following the American Revolution, when my great-great-great+grandfather moved the family to Cape Bretton, Nova Scotia in 1779. My grandmother brought the family blood back to Boston, then to Maine, where my mother was born.
            My grandmother graduated from Boston Cooking School. I was raised on New England cooking. I love New England Boiled Dinner. I alwsys looked forward to Red Flannel Hash even more than the dinner. My grandmother always made it. I have never seen a recipe for itit ti now.
            By the way, my mother moved the family blood to Washington, D.C. thrn to Texas. We wound up in Kansas City in 1949.
            I am always looking for New England recipes.

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