Red Flannel Hash

By contributor

August 30, 2014

3.0 1

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

Red flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.

  • Prep: 10 min
  • Cook: 15 min
  • 10 min

    15 min

    25 min

  • Yields: 4 Servings

Ingredients

4 Tbsp butter

1 cup chopped onion

2 cups chopped cooked corned beef

1 1/2 cups chopped cooked beets

1 1/2 cups chopped cooked potatoes

1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)

1/4 cup (packed) chopped fresh parsley (optional)

Freshly ground black pepper to taste

Directions

Hello

00:00

2 Reviews

Justin Scheetz

September 25, 2014

A little bland, but with a little added salt it came out really good.

Justin Scheetz

September 1, 2014

I didn’t like beets until now!