This old-fashioned and satisfying meal is a perfect choice for those with big appetites. Named after the rosy color it gets from the beets, this dish brings together a hearty mix of ingredients to create a delicious and comforting dining experience.

In the heart of Red Flannel Hash lies a medley of ingredients that evoke a sense of nostalgia and home-cooked goodness. Traditionally, it combines leftover corned beef or roast beef, diced potatoes, onions, and the star ingredient—the vibrant and earthy beetroot. The combination of these ingredients creates a hash that is as visually striking as it is delicious.

Each bite of Red Flannel Hash tells a story, where the flavors of the tender, savory meat mingle with the sweetness of the beets and the hearty creaminess of the potatoes. The ingredients meld together, creating a symphony of flavors and textures that warm both the stomach and the soul.

This dish owes its name to the red hue imparted by the beets, which gives the hash its distinct and eye-catching appearance. It’s a celebration of resourcefulness and frugality, where leftovers are transformed into a satisfying and nourishing meal. Red Flannel Hash not only fills the belly but also warms the heart with its simple yet soulful flavors.

Red Flannel Hash is often enjoyed for breakfast or brunch, alongside a perfectly cooked sunny-side-up egg or a dollop of tangy sour cream. It also serves as a delightful addition to a hearty dinner, accompanied by crusty bread and a fresh salad. With every forkful, it invites you to slow down, savor the comforting flavors, and appreciate the heritage and simplicity of homemade cooking.

PREP/TOTAL TIME: 30 MIN

MAKES: 4 SERVINGS

INGREDIENTS

• 3 tablespoons canola oil
• 1 can (14½ ounces) sliced beets, drained and chopped
• 2 cups chopped cooked corned beef
• 2½ cups diced cooked potatoes
• 1 medium onion, chopped
• ¼ cup half-and-half cream
• 2 tablespoons butter, melted
• 2 teaspoons dried parsley flakes
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ⅛ teaspoon pepper

INSTRUCTIONS

1. Heat the canola oil in a 12-inch skillet over medium heat.
2. Add the chopped beets, cooked corned beef, diced potatoes, and chopped onion to the skillet.
3. Cook and stir the ingredients over low heat for approximately 20 minutes, or until they are lightly browned and heated through.
4. In a small bowl, combine the half-and-half cream, melted butter, dried parsley flakes, Worcestershire sauce, salt, and pepper.
5. Pour the cream mixture into the skillet with the other ingredients.
6. Continue cooking and stirring the mixture for an additional 2-3 minutes, allowing the flavors to meld together.
7. Remove the skillet from the heat and transfer the dish to a serving platter.
8. Serve the old-fashioned meal hot as a main course.
9. Accompany the dish with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

SERVING SUGGESTION:

• Serve this flavorful dish as a main course for a hearty meal. It pairs well with a side of steamed vegetables or a fresh green salad.
• This recipe yields approximately 4 servings. Adjust the quantities accordingly based on your desired number of servings.