Red Flannel Hash

Red flannel hash

Red flannel hash is simply corned beef hash with the addition of beets. It’s originally prepared 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.

It is a very easy and different recipe to cook. All you need are the basic vegetables in your pantry to prepare the hash. 


  • 4 cup vegetable oil
  • 2 cups medium red potatoes, medium dice ( 4 potatoes)
  • 4 tiny red beets, peeled and cut into medium dice (about 1 1/2 cups)
  • Half medium white onion, peeled and cut into medium dice
  • 2 medium garlic cloves, peeled and finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup finely chopped fresh Italian parsley leaves


  • Warm the oven to 450°F and arrange a rack in the middle. 
  • Pour the oil in a large cast-iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
  • Couple the potatoes, beets, onion, and garlic in a large bowl.
  •  Mizzell generously with salt and pepper and toss to coat. 
  • Disperse in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes.
  • Detach from the oven, stir, and return to the oven to roast until the beets and potatoes are fully cooked and browned, about 25 minutes more.
  • Take out the skillet from the oven and stir in the parsley.
  • Serve plain or with fried/poached eggs.


Nutrition Information per serving
  • Calories – 303
  • Fat- 12g
  • Carbs- 37g
  • Sugars- 4g
  • Fiber -3g
  • Protein- 13g
  • Salt -1.7g


A pretty simple red flannel hash recipe with just a few ingredients. Best served with poached eggs. An amazing breakfast recipe to eat!


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