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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Servings:
Ingredients
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.