Red flannel hash is simply corned beef hash with the addition of beets. It’s originally prepared in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.
It is a very easy and different recipe to cook. All you need are the basic vegetables in your pantry to prepare the hash.
Ingredients
- 4 cup vegetable oil
- 2 cups medium red potatoes, medium dice ( 4 potatoes)
- 4 tiny red beets, peeled and cut into medium dice (about 1 1/2 cups)
- Half medium white onion, peeled and cut into medium dice
- 2 medium garlic cloves, peeled and finely chopped
- Kosher salt
- Freshly ground black pepper
- 1/2 cup finely chopped fresh Italian parsley leaves
Instructions
- Warm the oven to 450°F and arrange a rack in the middle.
- Pour the oil in a large cast-iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
- Couple the potatoes, beets, onion, and garlic in a large bowl.
- Mizzell generously with salt and pepper and toss to coat.
- Disperse in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes.
- Detach from the oven, stir, and return to the oven to roast until the beets and potatoes are fully cooked and browned, about 25 minutes more.
- Take out the skillet from the oven and stir in the parsley.
- Serve plain or with fried/poached eggs.
Nutrition Information per serving
- Calories – 303
- Fat- 12g
- Carbs- 37g
- Sugars- 4g
- Fiber -3g
- Protein- 13g
- Salt -1.7g
A pretty simple red flannel hash recipe with just a few ingredients. Best served with poached eggs. An amazing breakfast recipe to eat!
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