Red Flannel Hash

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Red Flannel Hash

Merriam-Webster defines red flannel hash as “hash made especially from beef, potatoes and beets”. In researching this recipe we have to agree those are the critical components of the recipe, but from there it can contain any number of other ingredients. Here is a pretty good recipe for Red Flannel Hash for 8 servings.

Ingredients:

2 slices of bacon, diced
1 tablespoon butter
1 medium yellow onion, diced
1 cup boiled russet potatoes, diced 1/2 inch
1 cup mashed russet potatoes
2 cups cooked beets, diced 1/2 inch
2 cups of diced corned beef
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill
1 tablespoon olive oil
1 tablespoon butter
8 eggs
butter
1/4 cup scallions, cut on a bias for garnish

Preparation:

Sauté the bacon until real crispy and set aside. Wipe most but not all of the bacon fat from the pan and add the butter and diced onion. Cook the onion until they are soft but not browned. Put the onions in a bowl and add the diced and mashed potatoes, beets, corned beef and bacon bits and mix thoroughly, being careful not to break up the diced pieces too much. The mashed potato will help act as a binder.

Taste for salt and Naughty Nelly's Deadly Twelve Pepper Blend and adjust to your liking. The corned beef and bacon will add some of the salt you want.

Options, Options, Options!!! There are a number of ways to cook the hash from this point. But in each case you are after the same effect. A crispy hash topped with a poached, sunny side up or over easy egg and garnished with fresh chopped scallion.

In all cases, melt the olive oil and butter in a cast iron or non-stick finish pan. The olive oil helps keep the butter from burning.

You can make just one big hash “Pie” in a cast iron skillet by pressing the mix into the pan rather firmly and cooking over medium heat until it is crispy on the bottom. Invert the pan onto a large plate carefully and cut into wedges and serve the eggs on the side.

You could also make individual “Cakes” and pan sear them, then top with the eggs and scallions

Or you could press the mixture into 4 inch ring molds and sauté them individually for a fancier presentation. Topping again with an egg and scallions.

Chef’s Note: You can always substitute roast beef or ham in this recipe. That is one thing I like about hash, you can add whatever leftovers you may have in the fridge.

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