Red Flannel Hash Recipe

I make this Red Flannel Hash on messy Sunday mornings when we’re slow to wake and the house smells like coffee and butter. It’s a saucy, crispy, beet-stained pile of comfort — potatoes, beets, onions, a little salty corned beef (or smoked tofu if that’s your jam), all caramelized until the edges are irresistible. It’s bright, a little wild-looking, and somehow both breakfast and dinner at the same time.

My husband is obsessed with it in the way that only someone who grew up on diner food can be: he’ll take the last forkful and act like he didn’t. Our kid calls it “pink potatoes” and requests it at least once a week. Once I forgot to thaw the corned beef and improvised with canned corned beef and a handful of frozen roasted beets—shockingly good. Now it’s our go-to when the fridge is a mess and we need something soulful that doesn’t require an oven or my full attention.

Kitchen Talk

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This recipe is one of those cooks-while-you-tidy kind of things. I usually slice things a little unevenly because life is chaotic and nobody at my table judges perfectly matched dice. Flipping the hash with a lid halfway through gives it steam to soften, then you remove the lid and let the edges sing — that’s where the magic lives. One time I tried it with raw grated beets and ended up with a mess in the pan that looked like a science experiment; lesson learned: roast or cook the beets first unless you want a lot of stirring and beet juice splatter.

Shopping Tips

– Vegetables: Choose firm beets and starchy potatoes (Yukon Gold or russet) for the best mash-and-crisp texture; skip soft, shriveled roots.
– Protein: If using corned beef, pick a good-quality deli or leftover boiled brisket; canned corned beef is fine in a pinch but salt accordingly.
– Fats & Oils: Use a neutral oil plus a pat of butter for flavor at the end — butter browns beautifully and lifts the whole dish.
– Spices: Keep it simple: black pepper, smoked paprika, and a little mustard powder are all you really need to brighten the hash.
– Eggs: If you plan to top with fried or poached eggs, buy the freshest eggs you can find — they hold together better when frying or poaching.

Prep Ahead Ideas

– Roast or boil the beets a day ahead and keep them refrigerated; it speeds assembly and keeps your hands beet-stain free.
– Dice potatoes and store them submerged in cold water in the fridge for up to 24 hours to prevent browning.
– Shred or chop leftover corned beef and keep in an airtight container so you can just toss it in the skillet.
– Use clear containers: layer veggies in the fridge and you’ll see what needs to be used first, which helps on busy weeknights.

✔Time-Saving Tricks

– Use pre-cooked beets from the store or frozen roasted potatoes to skip roasting time.
– One-pan is your friend: cook everything in the same skillet, adding things in stages so you don’t have another dish to wash.
– Use a lid briefly to steam potatoes through, then remove to crisp up the bottom — faster than cooking it low and slow.
– Don’t rush the final sear; that last 3–5 minutes is what gives you the crunch and flavor payoff.

✔Common Mistakes

– Adding raw beets and expecting them to cook through quickly — I did that once and got beet soup. Pre-cook or thinly grate raw beets if you’re in a hurry.
– Overcrowding the pan so everything steams instead of sears — use two pans or work in batches.
– Not tasting for salt at the end; corned beef can be salty, so season after mixing everything together.
– Remedy on the fly: if it’s too salty, stir in a squeeze of lemon or a spoon of yogurt to cut the salt, or add extra potatoes to balance.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the richness.
– Toasted sourdough or rye for scooping up crispy bits.
– Smashed avocado and a sprinkle of flaky salt for a fresher contrast.
– Fried or poached eggs on top for brunch-level glory.

✔Tips & Mistakes

– Preheat the pan well for proper sear; too cool and you’ll only steam.
– Season in layers — a little salt with the onions, then adjust at the end.
– If the pan is smoking, lower the heat and add a splash of oil; burnt bits taste bitter.
– If you overcook, a squeeze of bright acid (vinegar/lemon) revives the flavors instantly.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat in a skillet to bring back the crispiness (microwaving makes it soggy but is fine if you’re short on patience). Cold is not a crime — it’s fine on a sandwich or tossed with greens for a quick lunch. For breakfast, reheat and stick a fried egg on top; no regrets.

✔Variations and Substitutions

– No corned beef? Use smoked tempeh, chopped bacon, or leftover roast beef. Each changes the vibe but keeps the soul.
– Want it vegetarian? Swap corned beef for smoked mushrooms or a can of chickpeas tossed with smoked paprika.
– Hate beets? Use roasted sweet potato or more russets — still delicious but you’ll lose that wild-pink look.
– For extra tang, fold in a spoonful of whole-grain mustard or drizzle cider vinegar before serving.

Frequently Asked Questions

Red Flannel Hash Recipe

Classic red flannel hash with crispy potatoes, sweet beets, and savory corned beef, seared until crackly and tender inside.

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Prep Time: 20 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 48 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 2 tbsp unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 1 lb russet potatoes, peeled and diced about 1/2-inch cubes
• ▢ 8 oz cooked corned beef, chopped leftover works great
• ▢ 1.5 cup cooked beets, diced well-drained if canned
• ▢ 1 cup yellow onion, chopped
• ▢ 0.5 cup red bell pepper, diced optional but adds color
• ▢ 2 tsp minced garlic
• ▢ 1 tsp fresh thyme, chopped or 1/2 tsp dried
• ▢ 0.75 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp sweet paprika
• ▢ 1 tbsp apple cider vinegar brightens the hash
• ▢ 1 tsp Worcestershire sauce
• ▢ 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Parboil diced potatoes in salted water until just tender, 5–7 minutes. Drain very well.
• Heat a large skillet over medium-high. Melt butter with olive oil.
• Soften onion and bell pepper in the fat, stirring, about 3–4 minutes.
• Stir in garlic and thyme. Cook until fragrant, about 30 seconds.
• Add drained potatoes. Spread in an even layer and cook undisturbed to brown, 5–7 minutes.
• Fold in corned beef and beets. Season with salt, pepper, and paprika.
• Splash in vinegar and Worcestershire. Press the hash down and cook until crisp, 6–8 minutes, flipping in big sections.
• Finish with parsley. Taste and adjust seasoning. Serve hot.

Notes

Top each portion with a fried or poached egg, or swap corned beef with chopped pastrami for a smokier bite. Leftovers reheat well in a skillet; add a drizzle of oil and cook until re-crisped. For extra color, roast fresh beets ahead and dice once cool.

This recipe is an original creation inspired by classic Red Flannel Hash Recipe flavors. All ingredient ratios and instructions are independently developed.