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Red Flannel Hash Recipe

Red Flannel Hash
Difficulty: Easy | Total Time: | Makes: 3 to 4 servings

Red flannel hash is a tasty mixture of onion, beets, and potatoes. Traditionally bacon is mixed in too, but this vegetarian version uses eggs instead. And to make life easier, the hash is roasted in the oven instead of being parboiled and cooked on the stovetop.

INGREDIENTS
  • 1/4 cup vegetable oil
  • 4 medium red potatoes, medium dice (about 2 1/2 cups)
  • 4 small red beets, peeled and cut into medium dice (about 1 1/2 cups)
  • 1/2 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
  • 4 large eggs
INSTRUCTIONS
  1. Heat the oven to 450°F and arrange a rack in the middle. Place 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.
  2. Combine the potatoes, beets, onion, and garlic in a large bowl. Sprinkle generously with salt and pepper and toss to coat. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes. Remove 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.
  3. Remove the skillet from the oven and stir in the parsley. Create 4 indentations in the hash and crack 1 egg into each indentation. Season the eggs with salt and pepper. Return the skillet to the oven and cook the eggs to the desired doneness.
    Write a review | 14 Reviews
  • Red Flannel Hash Recipe
    3

    I thought this was way too greasy, cooking time was too long and everything should have been cut smaller. It was basically roasted vegetables with too much oil.

  • Red Flannel Hash Recipe
    4

    The cooking times were off but overall very good. I added butternut squash which added some more color. I am going to try it with bacon, sausage or duck confit this weekend.

  • Red Flannel Hash Recipe
    5

    call me thick if you want but - are Red Beets the same as we call Beetroot in England? Or is it a different veg?

  • sooo good! I love making this, but I always add a jalapeno for heat and color.

  • This sounds like a terrific hash.

  • This was amazing. One of my favorite brunch dishes to make. I add in some spicy sausage, too.

  • This was fantastic! I've also used this same method to combine any kind of potatoes with leftover veggies, cheeses, etc. Today I made it with rosemary, chives, yellow pepper, cerrano chiles and turkey bacon. I stirred in goat cheese at the end when adding the eggs. Delicious!

  • Yum, this was great. We substituted sweet potatoes for the red potatoes and added a little fresh basil in with the parsley (the basil plant needed pruning). I think I'll make it again this week :).

  • mmmmmm...I made something similar to this the other day. I had leftover turkey meatballs that I diced up and instead of beets I used a sweet potato. It was so good! My DH ate too much of it for his own good! I'll have to try this recipe next. My baby needs to try beets anyway!

  • greygarious: thanks for your comment. if that is what toodie jane is referring to then, yes, they are raw beets that we are calling for.

  • Aida, I think toodie jane was asking if the beets in the ingredient list are raw or canned/jarred cooked ones. I assume you meant raw.

  • toodie jane: the picture is how the recipe looks once it's fully cooked and finished (no food styling tricks at play there).

  • are those raw beets?

  • Yeah! Vegetarian hash. I can't wait to make this!

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