Saturday, August 29, 2009

Red Flannel Hash

A while back I was telling a friend who resides on our West Coast that I made Red Flannel Hash for breakfast. Unbeknown to me, this dish is only well known regionally, and I thought I'd share this time honored favorite. My mother used to make this, usually after one of her New England boiled dinners when she would give new life to leftover vegetables and ham. A can of diced beets was added, giving this dish its traditional "red flannel" color.

This dish is more often associated with corned beef, I think, (which my family does not enjoy), so we've adapted the recipe to use either precooked hamburg or leftover ham. I think no matter what meat you use, this is a very hearty and filling breakfast. Roadside diners typically serve this with a poached egg on top and hearty slices of toast~waaay too much food for me now, though there was a time.....

Red Flannel Hash

1/2 cup hamburg, cooked and drained
1 can (14 oz) beets, drained, large dice
3 or 4 boiled, leftover potatoes, large dice (unpeeled red potatoes is nice here)
1 cup or so leftover vegetables from a boiled dinner (optional)
1 medium onion, chopped
1 clove garlic, minced
A couple of good splashes of cream or milk
Salt and pepper to taste

2 tablespoons butter

Combine all ingredients into a good sized bowl, except the butter; stir to combine. The beets will stain the potatoes red. That's good. That's what you want.

Find a fry pan that is large enough to hold all the ingredients that will make a layer of about an inch or so.

Heat butter in your fry pan and saute onion and garlic until soft. Add to ingredients in bowl. Stir until well combined. Add a little more butter (or oil) to the fry pan. Add mixed ingredients and pat firmly into pan, making a kind of "pancake. "

Now, if you're good and if you're patient, you'll cook this slowly over moderate heat and make a beautiful crust on the bottom. If you're good and if you're patient, you should be able to turn this over and cook this slowly enough to make a crust on the opposite side. I have never been able to do this. My mother could though. I stir it around several times while it's cooking, looking to brown as much of the potato as possible. That's my story and I'm sticking to it.

Truly a terrific breakfast for men who are going out and doing manly things.

Good for women, too!

26 comments:

  1. Yummy recipe dear...looks so tempting...i loved the colours in it...yummy yummy!!!

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  2. I've never heard of Red Flannel Hash. What a colorful meal!

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  3. Oh this looks so beyond wonderful. I gotta tell ya..I LOVE corned beef hash! This is a total keeper! thanks for shareing the recipe!

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  4. I've heard of corned beef hash, but not red flannel. I'm with you, I'd rather use ham or even hamburger. This looks delicious! Definitely a hearty breakfast.

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  5. This is the first time I've heard of Red Flannel Hash...it looks soooo good! I'm bookmarking for future endeavors. I luv beets :D

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  6. Katy...I am annoyed as I was first to comment on this...grin...but I have had trouble out there with the blogworld today...anyone else? I left comments here and there and they just didn't 'take'...argh.

    Oh well, then let me try again. I love this combo and I love the name of it! Beets are so terrific and although I have never ever heard of this...I can tell that it delicious from the ingredients. How cute, red flannel...as if the breakfast boys are up to greet this special breakfast!

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  7. Hi Katy, your Red Flannel Hashish looks new to me, but very tempting. This lovely red colour, yummmmmmy, highly desired!

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  8. I love hash! Boy does this look good.

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  9. I've heard of this but had no idea there were beets in it! It's hearty and so delicious looking!

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  10. The new to me but this looks good :D

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  11. I grew up with this made almost the same way, except mom canned her own beets! Haven't had it for a couple of years... but that's about to change! I tried to leave a post on your fantastic "repatory", but it never showed... you should publish this one! Love you, Kathye

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  12. This is the first I've heard of red flannel hash, but I love the mix of ingredients, Katy!
    My mother used to make roast beef hash with her left over beef and carrots and potaotes. I always loved it!And I've had the stuff in the can and I hate to admit, but when I was a teenager I loved that canned stuff!LOL

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  13. I have never used beets this way in a recipe. It looks really tasty! ;P

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  14. I've HEARD of red flannel hash, but I don't believe I've ever eaten it. This looks fantastic.

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  15. Ah yes...doesn't this bring back memories of home...and you're right, it's great with that "crusty" finish to it..

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  16. We always had roast beef hash. I've never heard of using beets, but this sounds like it would be wonderful with ham. I've often heard my friend, Susan, talk about New England Boiled Dinners. Have you posted a recipe for that yet? I'd love to see it!

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  17. What a cute name! I like beets, but never know how to cook them. This looks like a tasty way!

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  18. This really does look good. I haven't had it in years. Thanks for the mind jog. Fall is just around the corner.

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  19. I grew up eating something similar though it was for dinner along with recipe. Thanks for sharing your version and reminding me it's been awhile since I've had hash!
    ~ingrid

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  20. I have never heard of red flannel hash either. It sounds wonderful. And as much I like corned beef I dont like to eat it too much because of the nitrates.

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  21. I, too, have not heard of red flannel hash. But after reading your post, it reminded me that I haven't actually had ANY hash in years. It was a food we used to eat (from the can) as kids and as I recall it was really pretty good. Must revisit hash! Thanks for the reminder.

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  22. What a fun post and recipe. I love reading about the background of a recipe. And I love making things that I grew up with, too - yummy comfort food! I can't wait to give this a try.

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  23. Maple and pork, a wonderful flavor combination! The glaze looks super good!

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  24. I have always wanted to make this. I think you have inspired me to give it a shot.

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